Crab cakes are a traditional dish with roots in coastal areas, where fishing has been a fundamental part of the economy and culture for decades. Originating primarily from American cuisine, especially from the state of Maryland, these crab cakes emerged as a creative and tasty way to use fresh Atlantic blue crab meat. In Latin America, although there is no single name for this dish, similar variations can be found under names such as "seafood patties" or "crab turnovers," especially in countries with coastlines like Mexico, Colombia, and Venezuela. Each region adapts the recipe with local ingredients, but the essence is always the same: juicy and spiced crab meat, usually covered with a crispy and golden texture.
This dish is highly appreciated for its delicate flavor and versatility in the kitchen, being served both in informal meals and on special occasions. Furthermore, crab cakes are often accompanied by sauces like tartar or light dressings to enhance their flavors without overpowering the seafood's freshness.
