Though they may have been made far earlier, our current knowledge dates the start of making crab cakes to at least the 16th century. According to the Baltimore Sun, Native American women would take crabmeat, vegetables, and cornmeal, mix them all together, portion out the mixture into small balls, and fry them in hot bear fat. Despite replacing bear fat with other cooking methods, like broiling, the basic framework of crabcake construction has remained practically unchanged.
It is reckoned that crab cakes were among the earliest recipes that the colonists adopted from the native population. Over centuries, crab cakes have evolved into a culinary staple so ingrained with the Chesapeake region that the two cannot be separated. According to The Crab Shack, two different methods of making crab cakes exist in the bay. On the eastern shore, crabmeat is mixed together with egg and flour, along with other spices to help hide the strong flavor of the crab. Western shore or continental, crab cakes use a simple combination of egg, crackers, or bread crumbs, and leave the crab meat to sing for itself. Regardless, you're in for one tasty snack.
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