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Baltimore places with the best crabcake sauce

Hi All,
Obviously on these boards theres tons of debate over who makes the best crabcake and which style is best.
For me, sometimes a sauce served by a restaurant can make or break the crabcake. Personally, I don't enjoy cocktail sauce with anything but shrimp, and some tartar sauces leave a lot to be desired. Is there anyplace in the Baltimore area that makes a decent crab cake, but has a sauce like a remoulade or horseradish cream sauce that takes it to the next level?

(BTW, I don't live in the area, but am heading down from NYC for a foodie trip)
Thanks!
evan

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  1. Most Marylanders would cringe at the thought of putting sauces on a good crab cake. It is acceptable to place a small amount of mustard on it. Cocktail sauce or tartar sauce would be considered a foodie foopah. Remoulade is how they hide the inferior taste of there crabcakes in NOLA. Horseradish cream sauce is reserved for Prime Rib. If you get a great crab cake while here you will not need to put any sauce on it.

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    Prime Rib
    2020 K Street, NW, Washington, DC 20006

    2 Replies
    1. re: dining with doc

      Gotta agree - when I order one and it comes on a sandwich I think I've always had it served open faced and that's the way I eat it - leaving bun and everything else behind.

      That all being said, it's tempting to think of a tiger sauce with a crabcake. Tiger sauce is a horseradish sauce for pit beef. There is a pit beef stand on Light St one block south of Baltimore St. Get a pit beef, get the sauce on the side, go to Shula's (it's good - there may be better and hopefully some will offer up better - but as of last week Shula's actually did a decent crabcake). Get the crabcake sandwich. Put the sauce on the side. Eat the cake with a fork and after the 2nd bite or so, experiment with the sauce.

      Sorry - it's the only way.

      1. re: dining with doc

        As the son of a son of a Bay waterman, I totally agree! that If a crab cake needs sauce it's not such a good crab cake. Crab is delicate and easily "lost in the sauce". With all the money you pay for a crab cake these days, don't you want to taste the crab? Real Marylanders eat crab cakes naked!

      2. Sorry. Usually, only people outside MD are fans of sauces on crabcakes. This is often because foreign pasteurized crabmeat is used which is cheap, looks great but has no flavor, like that sold to restaurants nationally by Phillips. Their fake crabmeat cans say MARYLAND style BLUE swimmer CRABMEAT...and is not Maryland blue crab. It's $6 a pound instead of $26 and doesn't need refrigeration. But it needs added taste. Try Faidley's crabcakes if you can handle the real-life city market--they have several grades, each is the next level without sauce. That would be gilding the lily.

        1. I always thought Natty Boh was the best sauce for a crab cake. Who's with me?

          4 Replies
            1. re: KAZ

              well said Kaz. if not a boh how bout a natty premium

                1. re: dining with doc

                  God I miss the old National Premium....maybe my all time favorite brew. It had that nutty aftertaste and really was way ahead of it's time...it would now be called a "Micro brew". We loved those shotgun shell tops too!!

              1. We've split off a recipe for making your own crab cake to a new thread on the Home Cooking board. You can find that thread here: http://chowhound.chow.com/topics/704676

                1. I agree with the general tenor of the other posts. A great crab cake IS at the next level. There is no higher level. You don't want an inferior crab cake that needs sauce to improve it.