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Maryland Crabs make for the best crab cakes on the planet. This is a universally held truth amongst accomplished chefs and anyone who grew up in the mid-Atlantic region of the United States.
Zagat recently launched the first episode of ‘U.S. Dining Spotlight’ where they focused on Maryland Blue Crabs from the world famous Chesapeake Bay. Chef Spike Gjerde is the Chef and Owner of Woodberry Kitchen in Baltimore, he’s also the owner of one of the most badass names I’ve ever come across. In the clip below, we see what goes into catching Maryland Blue Crabs as well as an explanation from Chef Spike Gjerde on why the crabs from the Chesapeake Bay are the best in the world. The parts with the chef talking about what makes Maryland Blue Crab cakes so special starts around the 3:30 mark by the way:
What was Chef Spike Gjerde’s explanation? He says that the lower salinity of the Chesapeake Bay results in a sweeter Blue Crab. This is something you’ll often hear referenced when asking a chef or Marylander why their Blue Crabs are so special.
I was on the Eastern Shore and in Annapolis a few months ago where I became a believer in these crabs. I’m a born and raised Floridian, and when it comes to my crab of choice it’s Florida Stone Crabs. These are my favorite crabs on the planet and for years I’ve refused to believe that anything could come close. Well, I changed my tune when I visited Cantler’s in Annapolis over the Summer where we ordered some Jumbo Blue Crabs as well as the single best crab cake I’ve ever had in my entire life. That crab cake changed my life it was so damn good, and I highly agree with Chef Spike’s assessment that every crab cake in the state of Maryland should be made with 100% Maryland Blue Crabs. When you have access to the best possible ingredients right in your backyard there’s absolutely no reason to use outside crab, right? Right.