Crabcakes near BWI

[atarah]

I know this board is crabcake-overstuffed, but could someone please tell me the name of a place I'm thinking of? I think it's initials (G&H, L&H?) and it's near BWI and supposedly has excellent ccs. Thanks to anyone who can help!

[bordeauxfan]

G&M, and they USED to have passable crabcakes. Search this board for more discussion. Good luck!

[ko1]

Many people say Timbuktu's on Dorsey Rd still has good crabcakes. I've also heard that Romano's on Ritchie Highway has good ones. Both of these supposedly use the original G & M recipe. I haven't eaten at Timbuktu in years and have never tried Romano's. Stay away from G & M's.

[FoiGras]

I have tried the crabcakes at Romano's on Ritchie Hwy. They are quite good and very large. Not the BEST one I've ever eaten, but better then Timbuktu's and G&M's. FoiGras

[Joe H]

Depends on your opinion of Indonesian/Phillips crabmeat. As someone who loved Phillip's Crab House in Ocean City in the early '60's I still deeply resent their abandoning Maryland crabs for a different crustacian from the Far East and claiming that it has any similarity to a Chesapeake Bay crab. G & M and Timbuktu both use Indonesian crabmeat.

[chowsearch]

Careful Joe, Timbuktu goes out of their way to use fresh, not that "MD-Style Blue Swimmer Crab" crap Phillips sells all over the US for $7 a pound that looks good, tastes bland, doesn't require refrigeration and screws MD-VA crabbers. They may resort to the cheapest fresh, which can be South American, but they are quick to point the finger at G&M for using pasteurized, and they should know, as the former owners were their cousins. Order Timbuktu's broiled and you will be happy. Skip everything else.

[Hal Laurent]

The Venezuelan crab meat I've had isn't as bland as the Asian crab meat, but it's not nearly as flavorful as North American blue crab.

[Joe H]

Neither use North American crabmeat; I could be wrong about the continent it comes from but it is a different crab whose meat tastes different. Phillips sells their own version of "lump" crab meat for about $17, 18 or 19. You can buy (at Maine Avenue and Wegman's) REAL Chesapeake Bay lump crabmeat for $24 or so. Open both side by side and taste each. There IS a difference. There is also a difference in the crab cake they are a major component of. I have not had either G & M or Timbuktu in the last three or four years but based on several visits to each in the past both were significantly inferior to the Narrows, Faidley's, Ocean Odyssey, Charleston and others.

For me it is not about the size of the crabcake; it is only about the taste.

Last my wife and I will buy lump crabmeat from time to time and eat it with homemade cocktail sauce. Over the years we have yet to find any crabmeat from anywhere that approached North American, ideally Chesapeake Bay when it is available.

For anyone reading this try a lump crabcake at the Narrows and make your own decision on how it compares to G & M or Timbuktu, assuming they have not changed the source of their crabmeat.

[JonParker]

I agree wholeheartedly about NA crab meat vs. imported. But I think you're looking at a key problem when talking about a great crab cake -- If I had a nickel for every time I've heard "*blank* makes a great crab cake -- they're huge" I could buy a bushel of Chesapeake crabs.

For me, quality is much more of an issue than size. Unfortunately, that seems to be a minority opinion.

[Hal Laurent]

The "great crabcakes--they're huge!" thing is a pet peeve of mine as well. Whenever I hear that, I assume that said crab cakes are made with the bland Asian crabmeat until proven otherwise.

[gibber]

You would be shocked at how many seafood and non seafood restaurants use imported pasteurized and non domestic fresh (not even close to local) crab. Price and availibility are huge issues.

[Hal Laurent]

Yes, indeed. It's become quite ubiquitous. And sad.

I hold a very large grudge against Phillips for their part in starting the whole thing.

[FoiGras]

Okay Chowhounds-I agree that Chesapeake crab meat is exquisite when, if ever (lately) available. So, compare the crab to oysters. How many restaurants lately have oysters on the half shell in mid-summer (ALL DO). They sure as heck haven't come from the Chesapeake Bay. But, I see may diners ordering them at restaurants at least 2 to 3 times a week when dining out. I can still order fried oysters in mid-July. BUT, they are tiny buggers in breading. At least the restaurant could use the bigger "raw" oysters that are served and bread them and fry them. I should know better and just wait until oysters are truly in season. Yet, I have no objections to farm raised oysters. FoiGras

[Joe H]

I would rather compare Chesapeake Bay crabmeat to aged prime beef. There are people who will go out of their way to go to the Capital Grille/Ray's/Morton's, etc. and others who find Logan's Roadhouse or Ponderosa fine. There is a market for both. I seriously doubt however that many will insist that Ponderosa is as good as Ray's. I would suggest the same is true for lump crabmeat and the forms it is found in whether crabcakes, crab imperial and crab stuffed local rockfish.

Chesapeake Bay or even Carolina crab meat are often available: right now you can buy both Smith Island packed and a Tidewater area source at Wegman's. Perhaps a lump Bay crabcake or two, local sweet white corn (Vermont butter) and a couple of thick slices of locally grown tomatoes-all from Maryland's Eastern Shore-would make a pretty decent dinner for someone tonight.

For anyone interested this is the recipe for the Narrows crabcakes: http://www.starchefs.com/features/crabcakes/html/recipes_02.shtml

This is the recipe for Faidley's crabcakes: http://www.crabcakeguy.com/faidleys-w...

[Hal Laurent]

I got Chesapeake Bay jumbo lump crabmeat from the Safeway in the Canton neighborhood of Baltimore just yesterday. It was quite expensive, but the resulting crabcakes were delicious.

[baltoellen]

....but, the oysters you speak of aren't sold as Maryland, or Maryland-style oysters, the way, uh, Maryland crabcakes are just sort of assumed to be packed with Maryland crab meat. Yes, I know, quite a silly assumption.

I don't really understand the logic of using bigger oysters. I don't think there's a correlation between the size and the taste of oysters. It's a quality/quantity thing.

[FoiGras]

With regards to oysters--I agree that the taste factor isn't based on the size, BUT, when I have recently ordered fried oysters at local upscale restaurants--well! they were the size of nickles in breading. YET--the raw oysters that I saw other patrons ordering, were nicely sized--maybe the size of a "silver dollar" or a wee bit biggger.

So, I wonder, why can't raw oysters that are served on the half-shell be breaded and fried instead of the teeney weeney ones that have been available lately?!

You are correct as regards to size/quality with oysters.

We all tend to know that most foods we eat aren't necessarily regional. As much as I love Maryland corn, lopes, crabs, etc. during the season--there are times I enjoy these foods from other areas during off-season times of year. Maybe not as autentically tasty--but close enough to hit the mark. FoiGras

[crackers]

Oysters shrink when they are deep fried.

[ko1]

Yeah, like those tiny Chincoteagues. Why bother? ;)

[Hal Laurent]

Mmmm, Chincoteagues!

[dining with doc]

G&M and The Olive Grove in Linthicum, as well as Timbucktoo on route 100 all serve the same softball sized crabcake but it is not made with the maryland blue crab crabmeat, They import some type of crab meat from Asia that is similar, but the pieces of crab are larger. The taste is like a MD crabcake. Also, Kaufmans in Odenton has a good crabcake plus other food and hardshell crabs and other seafood. It isn't far from the airport if you drive the back roads.

[Hue]

Just off Rte 100 south of BWI past Timbuktu(Coca Cola Drive exit off Rte 100 is Gunningshey make a decent Maryland Crab Soup and a decent Crabcake, not sure if they use Md rabmeat or not but it isn't(or wasn't the last time I was there) the
bland Asian meat. Also order the fried green pepper rings for the experience..

[dining with doc]

gunnings has hardshells in addition to other seafood
food is ok
great home made eclairs for desert

[chowsearch]

The eclairs are the high point at Gunnings

[flavrmeistr]

Gunnings has pretty good crabcakes. They are distributors to the other seafood restaurants in the area, so their stuff is usually fresh. The best deal is the flounder sandwich for about 7 bucks. A huge fried flounder filet on a bun with fries and coleslaw. Can't beat it.