Serving Your Crab Cakes
Before we begin, remember that crabmeat has a delicate flavor that can be easily overpowered by too much spice. Pairing your crab cakes with heavy food and beverages will mask the crabcakes’ true taste.
Depending upon how formal you want to be with your crabcake dinner, consider serving French fries as one of the sides. Of course, you can go slightly upscale with twice-baked potatoes or mashed potatoes. Rice is also an excellent compliment, and helps fill out the plate.
In addition to the starch, you can also serve a crisp side salad with a light dressing. Other greens include string beans and broccoli, along with spinach. If it’s in season, corn is the traditional follow up to a crabcake dinner.
You definitely want to take some time when picking out the right beverages to go with your crab cake feast. White wine is always an excellent compliment to any type of seafood, and crab cakes are no exception. Avoid sweet and sugary wines and search for something that’s light and crisp.
Going the beer route is always a great idea – and if you want to be authentic as possible, find some National Boh in your package goods store. This brew has been a Maryland favorite for decades, and works will with crab cakes.
If National Boh isn’t available, we recommend lighter beers and ales that won’t overwhelm the crab cakes. Darker, heavier stouts and ales should be avoided.
No matter what you place on the menu, as long as you’re serving Boxhill’s Maryland crab cakes, you can’t go wrong with your guests!
In most cases, one crabcake is enough for the main course, but if you have serious eaters on your guest list, you may want to have extras on hand.