Culinary Poet and Chef James Beard once deemed crab “a meal of gods intended only for the pure in palate.” While the upper crust of society has certainly enjoyed this delicacy of the sea for eons, its appeal has a far broader range, thanks in part to the introduction of delectable crab cakes – a savory, taste-tempting signature dish at Del Frisco’s.
Truth be told, the practice of making minced meat cakes and patties, as well as the art of mixing seafood and land food, dates back to ancient times. In fact, it’s suggested that crab cake dishes were first introduced to the colonies by English settlers. How delighted the early residents of our great nation must have been to encounter such a wonderful flavor while planting roots and traditions in the brave new world.
We’re not entirely sure whether the colonists called them “stew crabs,” “crab patties” or both, but they certainly called them delicious. Rumor has it the term “crab cake” first rolled off the tongue in 1930 when it was used in Crosby Gaige’s New York World’s Fair Cook Book. In this context, it was referred to as a “Baltimore crab cake”.
Whatever its origins, the always-popular crab cake, as we know it today, is usually associated with areas around the Chesapeake Bay – especially Maryland, Delaware and Virginia.
There are two distinct types of crab cakes that have risen to the top of the charts. Boardwalk style crab cakes are typically breaded and deep-fried, then filled with stuffing and served on a bun or with crackers. Restaurant style or gourmet crab cakes are often prepared with no filler, using all lump crabmeat served on a platter or open-faced sandwich.
It’s no secret that Del Frisco’s crab cakes are spectacular. We use the finest lump crabmeat, celery, onion, diced red bell pepper, chopped parsley, a little bit of this and a little bit of that. Okay, that’s about all we can divulge. But enough talk. It’s time for you to indulge and get your claws on the finest crab cakes you’ll ever taste.
How would you describe our signature crab cake? Share in the comments.