Choosing frozen crab cakes depends on personal taste and label reading. Maryland-style combines crabmeat with other ingredients, while restaurant-style is pure crab. Look for crabmeat as the first ingredient and avoid excessive fillers or substitutions like surimi. Freshly made frozen crab cakes are the tastiest but mass-market options are more common. Consider size and cooking method when choosing.
Choosing the best frozen crab cakes is largely a matter of personal taste and sometimes a matter of possibility, but knowing your options and having some sense of the appropriate lingo will help streamline the process. For the most part, there are two main styles of crab cakes. The “Maryland style,” which combines crabmeat with other ingredients like breadcrumbs, mayonnaise, and chopped greens, is usually the most common of the frozen choices. “Restaurant style,” on the other hand, is usually pure crab, typically lumpy meat. Critical label reading and a bit of research are usually required to make the best choice, since even within these categories, producers vary on how much meat they use, where that meat comes from, and whether any other fillers.
In most cases, the tastiest crab cakes are the ones that haven’t been frozen in a long time. Many seafood and delicatessen stands sell fresh crab cakes that have been frozen or packed in ice on the spot. Frozen crab cakes that have been freshly made are one of the easiest ways to ensure flavor and nutrient content, but they aren’t always feasible or inexpensive. Many mass-market manufacturers sell crab cakes in the freezer sections of most grocery stores. This is where most of the frozen crab cakes are found.
The first thing to look for in the freezer section is an ingredients list. Often the most beautiful products do not live up to the expectations of the frying pan in large part because their ingredients are not what the cook expected. Most of the time, labels list ingredients in order of their proportions in the finished product. Crab meat should be one of the first, if not the first, substance called.
By itself, the term “crabmeat” doesn’t say much. There are many different types of crab and many different body parts. Many of the tastiest frozen crab cakes are made with lumpy meat, which sits right under the shell along the crustacean’s back. Claw meat is also common and is often less expensive to harvest. Claw meat has a different texture than lump meat, but often tastes similar.
While frozen crab cakes should contain at least some crab, they can include other seafood as well. Surimi, a white fish paste more commonly known as “mock crab meat,” is a frequent addition to processed crab cakes. These sorts of substitutions mimic the overall taste of crab, but usually lend a totally different texture to the finished cake. They are also usually made with artificial flavors and colors.
Consumers should also be on the lookout for excessive fillers. Some greens and breadcrumbs are traditional in frozen Maryland-style crab cakes, but they should never overwhelm the crab. Too many peppers, potatoes, or crumbs can give the impression that crabmeat was more of an afterthought than a centerpiece. Sometimes this can be inferred from the label but more often than not the products need to be tried or the reviews trusted in order to discern what is really inside the box.
Making crab cakes may require some additional work out of the box, depending on personal preference. Many cooks prefer their crab cakes breaded, for example. Some frozen crab cakes have some sort of crust, but not all. Size may also be a consideration. Mini crab cakes are better for appetizers, while thicker, thicker versions are better for sandwiches or standalone appetizers.
There is also usually a choice when it comes to making crab cake. Frozen crab cakes are sold pre-cooked or raw and usually require pan-frying, frying, or baking before they’re ready to serve. Preparing crab cakes is largely a matter of style, but different products are made with different cooking methods in mind.
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