Frying Crab

Learn about this recipe from our Historic Foodways staff, then try it at home.

Although based on a common patty or croquette, the classic Chesapeake crab cake isn’t to be found in any cookbook printed in the 18th century. This recipe is the closest we have. Fresh picked blue crabs are best for this recipe. However, the recipe works adequately if you use dungeness crab, canned, or even artificial crab.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

Crab Cakes

• ¾ lb. lump crab meat
• ½ cup ground almonds
• ½ cup bread crumbs
• 1 teaspoon salt
• 1/3 teaspoon nutmeg
• 2 egg yolks
• 1 cup white wine
• 1 egg
• 2 cups flour
• 1 stick butter or canola oil for frying

Sauce

• 1 stick butter
• ½ lb. crab meat from the claws
• the juice of 1 orange
• ½ fresh grated nutmeg
• 1 tsp. salt

Instructions

1. Take the ¾ pound of crab and combine it with the ground almonds, bread crumbs, nutmeg and egg yolks. Make these into small, thin cakes.
2. Mix the wine and egg together, then add the flour and stir till thick.
3. Dip the crab cakes in the batter and refrigerate them for an hour.
4. Fry the patties in clarified butter until nicely browned. Drain on paper towels and keep warm.
5. Cream the butter with your hand until you can easily move your fingers through it without feeling any lumps. Add the juice of the orange and the nutmeg. Using your hands, mix all the orange juice into the butter. Add the claw meat to the butter and orange mixture.
6. Spoon the butter sauce over the crab cakes and serve them hot. The butter will melt to glaze the crab cake underneath. As an alternative, you may use your favorite seafood sauce.