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Aug 27, 2006 07:32 PM

G & M--How badly have they slipped?

A good friend is returning from New Mexico soon, and absolutely loves the G & M crabcakes. No matter what I tell him, he will go to G & M at least twice while here.

How badly will he be disappointed?

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  1. I would like to suggest that my biggest issue with G&M is that they are really inconsistent. I have had a few good crabcakes there in the past, but have also had many where the crabmeat wasn't as fresh and, more often, the amount of breading seems to vary (or perhaps it is how it is mixed and there are lumps of gummy breading).

    I can't help but wonder if some people think that they are wonderful because they are huge and they see some lumps of crabmeat. I worked near there for several years so I we ended up there at least 3 times a month for lack of other local places -- gave me a chance to notice those inconsistencies.

    1. G & M uses Indonesian crabmeat. They have large crabcakes which have little filler; what little there is also has little flavor. For years on here I have never understood the euphoric following they have. On four visits I've left shaking my head each time wondering if anyone has really had a great crabcake before who has been there. (i.e. Stoney's, Faidley's, Captain's Galley in O. C., Jerry's in Lanham, Angelina's, etc.) The Narrows in Kent Island have Maryland's best Maryland style crabcakes. Charleston has the best crabcakes I have ever had but they are not traditional.

      1 Reply
      1. re: Joe H

        According to recent inquiries I made at the place, Jerry's now uses Venezuelan crab meat. I don't know for how long this has been the case.

        Oceanaire also makes a good, but non-traditional, crabcake.

      2. I used to love their crabcakes, but recently I noticed they were mixing something hot and spicy into them (white horseradish???). I just do not like spicy crabcakes.

        1. The only thing G & M are mixing into their crabcakes are crabmeat from a crab that no one in Maryland has ever seen...