Crab Galley sells both backfin and jumbo lump crab cakes. They are a takeout establishment, so you can have them cook the cakes, or you can get them uncooked. This review is for the backfin crab cakes. We chose to cook them at home by setting the oven to broil for 5 minutes, and then broiling for 12 minutes on the center rack.
The backfin crab cake is Maryland style and made with lots of backfin crab meat and held together with breadcrumbs, mayonnaise, and spices. The backfin meat is mostly shreaded, with a few small lumps within. Lots of breadcrumbs mixed in with the crab meat, but is still pretty moist.
Crab meat has some good flavor to it, nice and sweet. The breading used to mix in with the crab has a nice flavor to it as well. The one thing you don't expect is a peppery spice to the cake. Overall, it's quite nice and something a little different than the competittion, if you're into that sort of thing. While we liked it, it may not be for everyone, so beware of that and stick with the jumbo lump crab cake (reviewed next week). You can still taste the crab, so that's a plus, and why we didn't knock a crab off of the rating. If we had to nitpick about anything, it's the fact that the cake could use less breading. Lemon compliments the crab cake well, if you're into that sort of thing.
Have you tried Crab Galley's Backfin Crab Cake? Let us know about it in the comments!
