I might have called these “Chesapeake Bay” crab cakes instead. But if you trace them to their true home, you come back to Maryland. And if you want to be even more specific, to Baltimore.
Maryland crab cakes are made with blue crab, the best-tasting variety. Other parts of the country make cakes from their local crabs, but nothing beats the blue crab.
You have to keep an eye on how the cakes are made, if you want the best experience. It’s not unusual to stretch the crabmeat a bit by adding breadcrumbs or other fillers to the cakes. That might be understandable if you’re stretching your budget at home, but if you’re dining out, don’t order them unless the menu assures you that there are no fillers. As they used to say, Accept no substitutes.
By the way, Camden Yards in Baltimore, home of the Orioles, sells crab cakes at its concession stands. Unfortunately, with the way the O’s have played in the last decade or so, it’s about the best reason to go there these days…