I’m going to get up on my soap box for just a minute here because though you may think this is a strange topic, it’s one that drives me crazy. If you’ve gone out for seafood anytime in the last several 
years, you have probably seen a “no filler crab cake” on the menu. In a way, I get it. Less filler means more crab and more crab portrays a higher value dish. But … a pile of crab with no filler is NOT a crab cake.
A traditional crab cake is made from crab, various seasonings, egg, breadcrumbs, mayo and/or mustard. That’s what makes it a “cake.” A no filler crab cake is just lump crab meat, formed in a patty and served to you on a plate. If I sound un-enthused, it’s because I am.
In my experience, every time I order a “no filler” crab cake, I am disappointed. They lack flavor and texture pretty much every time. Even at some of my favorite restaurants, I end up wishing I had ordered something different. You should know, I’m NOT a picky eater so it’s very unusual for me to leave anything on my plate at all, let alone leave it pretty much untouched.
The thing is, the filler, is what really makes the dish what it’s meant to be. Crab is delicious on its own, but when you order a crab cake, you’re looking for something more than just crab. That’s the whole point! Just because a restaurant serves a crab cake with filler (gasp), doesn’t mean that the dish lacks value. As with any recipe, as long as a dish is well composed and full of high quality ingredients, it is worthy of your time.
At M&D, our crab cakes are made with plenty of added flavor (in addition to amazing, fresh crab) – bread crumbs, peppers, onions, seasonings, you get the picture. They are hearty, crisp on the outside and tender on the inside. They have spice and texture and I highly recommend them.
To prove I’m not totally biased, I do have another favorite as well.
I used to work at a restaurant called The Farmhouse in Pennsylvania. They were known for their crab cakes, and for good reason! While completely different than the cakes I described at M&D, they were also full of flavor of texture. These used a mustard/mayo/egg yolk base, were broiled quickly, and were on the softer side. But, the crab was still super fresh and the combination left your palate extra satisfied.
I recently had dinner with my parents at one of our favorite places by the beach in Delaware. I was craving crab cakes because we had just discussed my time at The Farmhouse and it made me crave them. These were highlighted as a “filler free,” but I HAD to have them. I ended up eating most of my nephew’s fried clam strips instead because “filler free,” even at one of my all time favorite places, also meant flavor free.
Sorry to sound harsh, I’m just saying, don’t call it a crab cake if it doesn’t have the cake components!
Rebecca McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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