Crab cakes are a traditional dish with deep roots in the cuisine of the Maryland region of the United States. This dish is characterized by the use of fresh crab meat that is combined with seasonings and formed into small patties that are then fried until they achieve a crispy texture and a delicate flavor.
The origin of crab cakes is linked to the east coast of the United States, especially Maryland, where the blue crab is abundant. Their popularity grew so much that they became a regional culinary icon and were featured at prominent events such as the Maryland pavilion during the 1964-65 New York World's Fair.
In other Latin American countries, although the dish itself is not typical, similar preparations can be found under names such as "tortas de cangrejo" or "croquetas de cangrejo," adapted with local ingredients, but always maintaining the essence of using fresh crab meat and spices.
