10 Interesting Crab Cake Nutrition Facts

Health10 Interesting Crab Cake Nutrition Facts
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Crab Cake Nutrition Facts You Won’t Like To Miss!

There is a reasonable probability that you have tasted a crab cake at some point in your life if you like seafood. You’re sure to have eaten at least 10 or 12 of these if you’ve ever been to Maryland. Crab cakes are a delicacy in that state. Baltimore Magazine, Reddit, and PBS documentaries have joined in on “the ultimate crab cake treasure hunt,” scouring the Chesapeake area for the most incredible crab cakes in the city and beyond. Crab cakes are a local delicacy since local culinary history holds that they originated in the Chesapeake Bay region. 

However, as with any fantastic culinary origin tale, such as the spontaneous emergence of the Caesar salad, the factual circumstances surrounding the creation of crab cakes are buried in mystery and misunderstanding.

Now, Let’s learn more about these delectable cakes, and know what are the interesting crab cake nutrition facts.

Crab Cake Nutrition Facts Chart

  • Cup (140g )
  • Calories from Fat 138. Calories 242.
  • 23% Total Fat 15g.
  • 12% Saturated Fat 2.4g.
  • 35% Cholesterol 105mg.
  • 36% Sodium 858mg.
  • 8% Potassium 286mg.
  • 3% Total Carbohydrates 10g

Here’s a more detailed crab cake nutrition facts chart for your reference.

Crab Cake Nutrition Facts 

  1. Crosby Gaige, head of the New York Wine & Food Society, mentioned a “Maryland Crab Cake” in his book “New York World’s Fair Cookbook” in 1939, according to several sources, including Baltimore Magazine. However, as the Maryland history site Old Line Plate informs, this isn’t true. This 1891 cookbook by Thomas J. Murrey, a caterer who worked at the Astor House in New York and The Continental in Philadelphia, seems to be where the first crab cake recipe was published.
  2. If you’ve boiled the hard shell crabs, Murrey suggests making “little cakes” out of their flesh with the yolk of an egg and seasoning them with salt and pepper before cooking them in the chafing dish.
  3. In 1894, “Mrs. Charles Gibson’s Maryland and Virginia Cook Book” included a similar recipe for crab cakes “for breakfast.” When the crab has been harvested, “take the crab and season it liberally with red pepper and salt,” the recipe states. Make circular cakes with a bit of flour to keep them together after adding the butter.” Once dipped, they are ready to be served. Butter or lard may be used for frying.”
  4. Maryland’s crab fishing business grew in the early 20th century when crab cakes and other delicacies like deviled crab became popular restaurant fare (via Southern Living). According to a 1905 Bureau of Fisheries report, “Maryland has by far a bigger supply of crabs than any state in the Union, and it is not certain that its inhabitants were the first to discover the culinary characteristics of this crustacean and it’s worth as a market commodity.”
  5. Crabmeat and its many varieties were formalized as more and more crab boats explored the Chesapeake’s depths. The lump, backfin, and claws of crab flesh are commonly divided into three categories: the larger the “lump,” the more sought-after it is, and its price reflects that (via The Spruce Eats). The idea of a crab meat hierarchy has been around for a long time: Flakes, standard meat, and fat meat are the three types of crab meat classified by the Crab Flesh Industry of Maryland as “the meat is considerably better to the other because it is whiter and firmer.”
  6. Crabmeat, eggs, bread or cracker crumbs, some seasoning, and some heated fat are all you need to make your crab cakes at home, as shown by the recipes published in the late 1800s and early 1900s. As long as you stay within those parameters, you’re allowed to experiment with other ingredients, such as sautéed vegetables, as renowned Southern chef Emeril Lagasse does in his cakes. The secret ingredient in chef John Currence’s crab cakes in Oxford, Mississippi, is the sriracha sauce (via Sauce).

Some other Crab Cake Nutrition Facts

  • When it comes to crab cakes, professionals and amateur cooks alike agree that the less filler you use, the better. In his column for Serious Eats, culinary director Daniel Gritzer says that adding “an excessive quantity of breading and filler to stretch the costly crabmeat” is a standard error when making crab cakes. 
  • According to the Columbus Dispatch, a meatloaf-like texture and bland crab taste might result from adding too much bread or cracker crumbs to your likely costly crab flesh. Reduce the bread intake!
  • Check out Maryland’s most excellent crab cakes at a local restaurant, then immerse yourself in a project with no end to it by browsing the web. Locals go to Reddit and Patch to defend (or dethrone) state favorites like Pappas in Baltimore and Box Hill Pizzeria in Abingdon in the debate over the dish.
  • There are many other places to get a delicious crab cake, like The Crackpot, The Corner Stable and Costas Inn, Faidley’s Seafood, and Jennings Cafe, among many more (via Baltimore Sun).

We hope you found this article on crab cake nutrition facts helpful.

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