Taking the Cake
Splurge on the jumbo lump meat for the tastiest crab cakes south of Maryland.
We all know that Maryland is famous when it comes to crab cakes, but North Carolina is close behind in the crab cake competition. Did you know North Carolina offers some of the most flavorful crabs around? Blue crabs have historically been North Carolina’s most valuable commercial fishery. Blue crabs range from Maine to the Gulf of Mexico and occur regularly in waters where peak temperature reaches at least 68 degrees. They are sweet and considered a delicacy.
Crab meat is sold in four varieties: backfin, claw, lump or jumbo lump. Backfin consists of broken pieces of lump meat mixed with smaller pieces of the white body meat. Claw meat is darker in color and less sweet in flavor when compared to lump or backfin. Lump crab is the white meat on the inside of the crab’s body and is the most sweet. My favorite is the jumbo lump, which is the same as lump but from much larger-sized crabs. Jumbo lump makes crab cakes that are plump with chunks of meat, not fillers.
When it comes to enjoying crabs, I am partial to seasoning them with Old Bay. In my opinion, it is the key ingredient that makes this recipe so delicious. Old Bay is produced in Maryland and includes celery salt, black pepper, crushed red pepper flakes and paprika, to name a few. It is a staple ingredient in my household, especially when preparing seafood.
The Sriracha Remoulade in this recipe is similar to Thousand Island dressing and brings a cool but spicy note to the dish. If you prefer much spicier foods, feel free to add more Sriracha. If you do not have red peppers, use green peppers. If you are trying to be more health conscious, use sour cream instead of mayonnaise. People with gluten restrictions might want to use rice crackers instead of Ritz and rice flour instead of wheat flour. Don’t be afraid to tweak this recipe to your liking, and I hope you enjoy it!