The Crab Cake: Simple in Concept, Difficult in Execution
Few dishes reveal a kitchen's character as quickly as a crab cake. The concept is deceptively simple: combine quality crabmeat with just enough binder to hold it together, season it properly, and cook it until golden. In practice, crab cakes are one of the most commonly botched dishes in American restaurants. Too much breadcrumb filler, too little actual crab, overseasoning that masks the sweet crabmeat, or cooking methods that dry out the delicate protein all plague lesser versions. A truly great crab cake, like the one served at Blu' Steakhouse in Hollywood FL for $25, puts the crab front and center and treats everything else as a supporting player.
The Maryland Standard
Maryland-style crab cakes set the benchmark against which all others are measured. Born in the Chesapeake Bay region where blue crabs are a way of life, these cakes follow a philosophy of minimal intervention. Jumbo lump crabmeat is the star, bound with just enough mayonnaise and egg to hold its shape, seasoned with Old Bay or a proprietary blend, and broiled rather than fried to maintain a clean crab flavor. The result should break apart at the touch of a fork, revealing large, intact pieces of sweet crab throughout. No breadcrumb filler padding out the center, no overwhelming sauce drowning the top. When you bite into a proper Maryland crab cake, the first and dominant flavor is pure crab.
Regional Variations Worth Knowing
While Maryland sets the standard, other regions have developed worthy interpretations. New England crab cakes tend to be slightly more bound and pan-fried, developing a crispier exterior. Gulf Coast versions sometimes incorporate Cajun spicing, adding heat and complexity that pairs well with the sweeter Gulf crab varieties. Pacific Northwest interpretations may use Dungeness crab, which has a different texture and slightly nuttier flavor than blue crab. Southern Low Country crab cakes often include a touch of Dijon mustard and Worcestershire sauce. Each regional style reflects local crab varieties, cooking traditions, and flavor preferences, proving that the crab cake is a genuinely American dish with nationwide interpretation.
The Steakhouse Crab Cake Tradition
Crab cakes became a steakhouse staple because they embody the same values that define great steakhouse cooking: premium ingredients, skillful preparation, and generous portions. At Blu' Steakhouse, the Crab Cake at $25 honors this tradition with a preparation that emphasizes lump crab in every bite. Served as either an appetizer or a complement to a steak entree, the crab cake bridges the surf and turf concept in a single, elegant dish. Pair it with the Filet Mignon at $55 for a classic combination, or enjoy it alongside the Lobster Bisque at $16 for an all-seafood starter course before moving to a NY Strip at $65 or Bone-In Ribeye Au Poivre at $89.
How to Evaluate a Crab Cake at Any Restaurant
Knowing what to look for helps you identify quality before and after you order. A good sign: the menu specifies jumbo lump or lump crabmeat, the price reflects the cost of quality crab, and the portion is confident rather than hiding behind garnishes. At the table, check the ratio of crab to filler by pulling the cake apart gently. You should see large, intact pieces of white crabmeat throughout, not a homogeneous mass of breadcrumbs with flecks of crab. The seasoning should enhance but never overpower the crab's natural sweetness. At Blu' Steakhouse, the Crab Cake at $25 passes every test, delivering a steakhouse-worthy preparation that respects the ingredient. Call 754-260-5189 to reserve your table at 1900 Harrison St.
Ready to Experience Blu' Steakhouse?
Open Wednesday–Saturday from 5 PM. Located at 1900 Harrison St, Hollywood, FL 33020.