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Jul 11, 2009 06:11 PM

What is Maryland known for?

My family will be moving to Baltimore in a few months from Chicago. For the "going away" party, we were thinking of setting up Chicago food to say bye to and some Baltimore food to introduce folks to.

So, we know about the crabcakes of course - any idea on who has the best ones to ship here or recipes?

Also, what else could we offer/make for our guests that represents our new home?

Thanks so much!!

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  1. Oyster stew, Md Crab soup, Berger cookies

    1 Reply
    1. I believe these are considered the best by some,a t least very good by most:

      I haven't order from there so I can't comment on that specifically, just that they have good MD crabcakes.

      1 Reply
      1. re: cookie44

        Faidley's has a fairly good crabcake but their fish sandwich is much better. Compare Faidley's recipe to the Narrows on Kent Island which is the best Maryland style crab cake I have ever had. This is their recipe: You are probably not going to be able to make this in Chicago because you'll not find the crab meat. The Narrows does NOT use Venezuelan nor Indonesian crab rather Maryland, Virginia or Carolina and, I believe for several months of the year, Louisiana. There is a difference in the taste. The Narrows DOES ship: They probably also have the best cream of crab soup that I've had-this would be well worth including. Their vegetable crab (also listed) is disappointing.

      2. Crab cakes and football, that's what Maryland does! :)

        6 Replies
        1. re: elmoz

          haha, that was my initial response when I saw the header for this post

          1. re: elmoz

            Not baseball, beer and franks? FoiGras

            1. re: FoiGras

              No. The O's have been in the basement for a decade. Our "local" franks are the Esskay brand name pasted on Gwaltney dogs. Esskay has been gone for longer than the Orioles were last in contention.

              Now beer, you could always get them a tasty sixer of some Clipper City brews. Any of the Heavy Seas line would be quite applicable. there are several third coast area brews that aren't available here in MD. If your family member is a fan of certain breweries, they'd have to bring them in their checked bags.

              1. re: FoiGras

                It used to be National Bo[hemian] "From the Land of Pleasant Living," and Esskay franks.

                I recall that used to frequently drive past the National Bo brewery and they had a huge glass wall facing the street so that you could see the enormous beer vats, which I vaguely recall were painted light blue (????). I don't even remember where it was located, only that we drove past it quite often!

                1. re: Geeyore

                  National Bohemian had a brewery on O'Donnell and Conkling Street,
                  Gunthers brewery was just across the street..Area now known as Brewers Hill.. National Bohemian later moved to site just off the Beltway ant Hammonds Ferry Road...

                  1. re: Hue

                    And then, like everything fun in Baltimore eventually does, it skipped town forever... :(

              1. Faidley's recipe (an approximation I'm sure) was just repeated in a chat on the Washington Post:

                "Re: Recipe for Faidley's crabcakes: Couldn't agree more about Faidley's crab cakes. If you want to fix them fresh, the Post published their recipe many years ago (exact date unknown, my clipping is yellowed and bespattered, and I checked -- it's not in the current Post recipe index).

                Nancy Devine's Backfin Crabcakes (Faidley's Seafoods) Makes 4-6 crabcakes.
                These are the ones served at Faidley's. Nancy Devine (nee Faidley) described the recipe to us as she waited on a line of customers. She never lost a beat.

                1 pound backfin crab meat
                1 cup crushed saltines
                1 cup mayonnaise
                1 tablespoon dijon mustard
                1 tablespoon worchestershire sauce
                1 teaspoon Old Bay seasoning
                2 eggs
                Spread the crab in a shallow pan. Add the crushed saltines and toss slightly. Be careful not to break up the crabmeat pieces or pulverize the crackers. (Over crushing yields a mealy crab cake.) Mix the remaining ingredients and mix this batter with the crab and crackers just enough so you can form cakes. The art is in the handling: firm but light. Refrigerate for at least 30 minutes, or overnight, if convenient. When ready to serve, fry quickly in hot oil. Brown one side, turn, and brown the other, then quickly remove. The cakes should be just heated through."

                I would have relayed that person's post under recipes, but wasn't sure if it should be starter or main (or sandwich for that matter)