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Need Current Info re: Best Crabcake

I was reading past discussions and didnt see anything current as I'd like. With the ever-depressing economy being what it is, restaurants often change their food quality so I hope folks don't mind me asking.....

I will be coming from NJ to attend the Horse World Expo in Timonium later this month. I'm willing to travel 30 minutes in the surrounding area for a great crabcake. I'd prefer jumbo lump, large cakes, but am open to all reccomendations. Can anyone help? Thank you!

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  1. I think the one at Carlyle in Shirlington is pretty darn good, but it's likely there will be many favorites here. Hank's are good as well.

    2 Replies
    1. re: biscuit

      Neither Shirlington nor Hank's is anywhere close to Timonium. I'd recommend heading into Baltimore to Faidley's. It's pushing your time limit, but well worth it.

      1. re: JonParker

        Thanks for the heads up. I'm originally from the West Coast, so don't know the area as well as I should.

        And second Faidley's. It's a solid option.

    2. We used to live in Baltimore and were just back in town visiting relatives over the Christmas holidays. The crabcake topic came up once and someone mentioned Michael's Cafe on York Road in Lutherville/Timonium as having very good crabcakes. Come to think of it, I remember eating at Michael's some years ago and the crab soup was excellent. Recent online reviews also suggest that many people consider Michael's crabcakes among the best in the region.

      It's close by to you, probably no more than 5-10 minutes from the Timonium fairgrounds.

      11 Replies
      1. re: Roland Parker

        I wouldn't recommend Michael's to anyone -- in fact I recently posted about it in the Worst Meal Ever thread. I will say this: it was horrible enough to be memorable.

        1. re: JonParker

          Michael's is your best bet. It's directly across the street from the Fair Grounds where the Horse Wold Expo is. The key is to eat in the bar area and stick to the basics (soup, salad, crab cakes, sandwiches). Their crab cakes are very good; its a hang out for the horse crowd.

          Jon Parker, you can't slam a place just because you ordered a veal dish that no crabcake/ raw bar joint could legitimately pull off. If you get away from crab cakes and the basics you get the same old Sysco offerings of the diner down the street.

          1. re: BroadBrush

            I've had the crabcake there a couple of times. It was flavorless imported crab meat. Unfortunately I've been dragged there several times by coworkers.

            1. re: JonParker

              To clarify, the one on York Rd., not the Michael's on Eastern Ave?

              1. re: chowsearch

                Yeah. I've never been to the Eastern Ave. joint.

                1. re: JonParker

                  My advice is don't bother with the Eastern Ave Michael's. (Oh, and thanks for the compliment, btw.)

              2. re: JonParker

                The universal truth of chowhound is that for every poster who loves restaurant X, there's another poster who hates it.

                The OP's received several solid recommendations for crabcakes. It's up to him/her to try one or more of these places and hopefully report back with their impressions.

                1. re: Roland Parker

                  In some circumstances I would agree with you. However, here we're talking about a regional specialty. The question is being asked by someone who is not from this area. As a Baltimorean, I've gone all over the area trying crabcakes. While I admit to room for disagreement, I also think that people wanting to try a Baltimore specialty should be directed to the best representation of it.

                  I know that some people don't like Lexington Market. To them I'd say go to Prime Rib at twice the cost. I used to tout Angelina's on Harford road, but its been shuttered for years now.

                  1. re: JonParker

                    Another truth about Chowhound is long-time posters develop a track record, like Steve regarding DC ethnic spots. I had been wondering why Michael's York Rd. was always crowded, thinking maybe their food got better since a boring crabcake awhile ago, but reports from posters I think have a handle on it save me a trip, and maybe we can save the OP a trip.

                    1. re: chowsearch

                      I'll take that as a compliment. :)

                      You do have a point though. In my early CH days I learned quickly that if hon or baltoellen said it was good, it was good.

                      1. re: JonParker

                        Or Crackers, Discoverer Of Grace Garden.

        2. we just took our out of town guests to Koco's this past Friday night because they requested crabcakes. Our guests proclaimed them "the best crabcakes they ever had!" $25 for crabcake, onion rings, and salad is not cheap but the crabcake is HUGE! and full of lump crab meet. Koco's is on Harford Road in the Hamilton/Lauraville neighborhood about 20 minutes from the fairgrounds.

          8 Replies
          1. re: amaebi

            Koco's admits to using imported. "Huge" usually makes me suspicious.

            1. re: chowsearch

              Would it be helpful if there is agreement that the advice that must be given to the poster relates to who has the best "restaurant pile of east coast jumbo lump placed in a broiler and seldom cooked through" rather than referring to this creation as a crabcake. I agree "huge" makes me suspicious.

              Unfortunately I have a difficult time recommending a restaurant crabcake and maintain that what the poster should do is beg anyone on the street to take them home and prepare a pan fried crabcake using as close to local fresh jumbo lump as possible using the recipe on the "Old Bay" can or any of the numerous variations we have all concocted with substitutions... of binders, spices, etc.

              Why can't this be done in a restaurant?

              1. re: baltimorejim

                That's a great question. I wouldn't even limit it to the east coast -- blue crabs from LA or TX are just fine. I think part of the answer to your question comes from the love of huge crabcakes -- making them both huge and out of domestic crab makes them very expensive.

            2. re: amaebi

              anyone I've ever taken to Koco's has love them...

              1. re: tapas gal

                Same with people I've taken to Pappas in Parkville, but they're imported too.

                1. re: kukubura

                  I have had the Pappas crab cake 3 times now and don't think it's anything to write home about.

                  1. re: hon

                    I've been to Pappas with my in-laws a few times, and while I think the crabcake is good, the rest of the food is very meh. Not expected when the target diner is 75.

                    If I just want a crabcake in Balto, I go to Faidley's.

                    Have you been to Pierpoint recently? That was such a hot restaurant back in the 90s, and I was surprised to read last year that it's not only still open, but still good. They always had a smoked crabcake that was a nice twist on the usual.

                    1. re: Bob W

                      I was just at Pierpoint this fall, and thought the crabcakes there rated right up there with those at The Narrows. I felt that both of them were a good notch above Obrycki's. On a previous crabcake crawl, I had compared Obrycki's, Duda's, and Faidley's -- as for the latter, I'm not going there anymore, neither literally nor figuratively. At the time (I was kind of new to real crabcakes then) , I thought Duda's was the best of the three, but after my most recent visit, they paled in comparison to Pierpoint and The Narrows, and also came in well behind Obrycki's. Of course, like BBQ, these things may vary between visits.

            3. I'm not sure if it's worth a special trip, but I usually go to Pig Pickers/Sea King for crab cakes. It's on US-40 in Ellicott City just over your 30 minute limit if you can avoid traffic. This might be more of a local option when you're in E.C. or Columbia.

              It's a simple, basic crabcake in a no-frills environment (takeout counter with a few tables). But I like its clean flavor. I usually get it as a sandwich on a potato roll with a side of Maryland Crab soup (which is good but a little salty).

              Prices range from $6 for Backfin to $13 for Colossal Lump Crab, and you can get other seafood and barbecue too. Platters come with 2 cakes and sides, and double the price.

              1. I would recommend the Ocean Pride on York Road in Lutherville, a couple of miles south of Timonium.

                http://oceanprideseafood.com/

                9 Replies
                1. re: hon

                  Since the local crab season is over your really outta luck for a great crabcake. Maybe we should start a new thread? "Best imported crabmeat/out of season crabcake"?????

                  1. re: Scott0

                    I wouldn't say that. Even the places that use domestic crab use a canned version. Also, you can still get blue crab from Texas and Louisiana.

                    If you want a fresh domestic crab cake, you're really going to have to make it at home.

                    1. re: JonParker

                      So - true the only way to ensure its truely a MD crabcake is to catch those little buggers yourself and steam them and pick the meat - Which I have done. Its just easier to buy some nice jumbo lump and make it at home

                      1. re: JonParker

                        Canned?..as in pasteurized? In season most of the restaurants here use local, fresh caught and picked crab. I am talking about Kent Island. Off season they have no choice. It's quite treasonous here to use imported crab for anything while the season is open no matter how poor. But some restaurants here do. And "poof" no locals go there, just tourists. I will admit though that even here, If getting steamed crabs even IN season the crabhouses here are steaming all crabs as they come in off the boats, then re-steaming them before serving to customers. No crabhouse here or anywhere will openly admit this. But by buying monday to thursday they save allot becuase thier is low demand. They also say that by doing this they save as much as 20% of the crab lost because of death during refridgerating until a customer orders them steamed. At this point I dont know anyone that goes to a "crabhouse" anymore. We cook our own. The twice steamed crabs are overcooked, the clawmeat chewy , and on the whole watery and less flavorfull.

                    2. re: hon

                      I endorse the Ocean Pride recommendation. Ocean Pride is an old school Maryland seafood house, a place for chowhounds as opposed to foodies.

                      1. re: elgringoviejo

                        Can you provide your definition of both chowhound and foodie, please? Thank you

                        1. re: wadejay26

                          Chowhounds focus on the substance, the tastiness of the food, while foodies emphasize matter of style such as ambience and presentation.

                          1. re: wadejay26

                            I'll try. A chow hound likes to eat good food - a foodie like to research- source and prepare good food. And yes you can be both.

                            1. re: drewpbalzac

                              Hmmmmm-much to think about.
                              Thank you for both definitions.

                      2. Seriously, folks. This seasonal/local/authentic crabcake debate is draining because it is January. Just tell the OP where you've had a good crabcake in the neighborhood.

                        1. Thank you everyone for the suggestions. I had no idea that even though its a local specialty, that restaurants would be using imported crabmeat. I also didnt even think of the time of year would be a factor. Ho hum!

                          Perhaps we will try a couple of places - one that has jumbo lump, and another that uses bacfkin and decide from there.....?

                          11 Replies
                          1. re: Rapunzil

                            Noplace distinguishes between backfin and jumbo lump as they've gotten confused by marketers, the issue is canned, pasteurized and imported (which is bland but pretty since the process takes out the fat where the taste is), versus fresh. Fresh might be from TX or LA, but it tastes better. For that, you need to go to Faidley's in Lexington Market, which is an urban adventure/challenge, and probably fancy restaurants in the county near Timonium may have the real thing, Milton Inn and the supersnotty Oregon Grille. these are both sort of pseudo-horsey, like riding crop decor. Then there is a class of very nice crabcakes at affordable places that are usually the imported crab but still tasty and popular, like Pappas and Peppermill. Peppermill is an old-age favorite, not exciting, but comforting in an office building just south of Timonium on York Rd. at 695 and might be your best bet. The crowds and parking at Michael's right by the fairground are not worth the hassle as their crabcake is apparently not chowworthy. A strange and mystical north-county family-style farm experience, Friendly Farm, has a good one, but it is a big time commitment.

                            1. re: chowsearch

                              The Diz has a decent one. An owner mentioned to me that they use a "mini sizzler" pan that gives the crabcake a pan fried homestyle finish. Also if seats are available on the first floor the fireplace is a nice feature.

                              1. re: baltimorejim

                                Couple years ago, a server lit that fireplace and the owner came in and shrieked at top charming volume n front of diners I TOLD YOU NEVER TO LIGHT THAT and I immediately left. Are they lighting it now?

                            2. re: Rapunzil

                              For a good carry-out crab cake in the area, I suggest Conrads Crabs
                              www.conradscrabs.com

                              1. re: Rapunzil

                                Good luck choosing a few places - testing out more than one is probably a good idea!

                                Since my original post was removed (and because I would still like to offer my *opinion* for any future readers of this thread) I will simply restate my *opinion* that, were I you, I would skip Faidley's. I'm certain the "atmosphere" at other restaurants these posters have mentioned will be much nicer, and I'm sure the crabcakes will be just as tasty.

                                However, if you do end up driving into Baltimore and trying it out, I'd love to hear your thoughts.

                                1. re: anakalia

                                  Yes....one needs to be careful when talking about Lexington Market. Faidley offers good crabcakes but it's not "Maryland style". It's good, as are Thai crab cakes, but it's not typical of what you will find in most kitchens in Maryland.

                                  1. re: Roland Parker

                                    Faidleys crabcake isn't "Maryland Style"? I have to admit that I am from Montana right up front, so my idea of Maryland seafood is a recent acquisition, (since I lived at Ocean City in the mid-80's to be exact), but I had no idea Faidley's wasn't the real deal. I have actually dragged my brother to Faidley's and it is located in a predominately African American neighborhood, but that isn't really a big deal. Is it?
                                    Back in the 80's Faidleys was considered to have the best crab cake in Baltimore, they have the awards to prove it. Have they gotten worse or has everyone else gotten better?
                                    I remember in the 80's there were a half dozen crab shacks within a few miles of UMCP, I don't think there are nearly as many now. Is the die off of the Chesapeake blue crabs simply making the crabcake and a bushel of steamed crabs too expensive to be anything but a rare treat?

                                    1. re: Ziv

                                      The Chesapeake crab population is way up, BTW.

                                      1. re: hon

                                        Hon, I have heard that but I haven't seen it reflected in prices, but since the news, and the increased numbers, are so new, maybe the prices have yet to come down? Or is the demand for crabs so high now that we will be importing homogenized crab from SE Asia due to the lack of winter harvest of crabs?
                                        I used to chicken neck for my own crabs because the price was too high to eat in the crab shacks and now the price is even higher.

                              2. What do folks here think of the Corner Stable's crab cakes? People seem to rave about them, and the restaurant touts them as the best. Seems an odd place to get a crab cake, though...

                                1. I live in the Timonium area and will be attending Horse World Expo as well. Both Ocean Pride and The Corner Stable are consistent and satisfying. Corner Stable specializes in ribs but has a big crabcake following. It's located close to the fairgrounds.

                                  1. I had a Koco's crabcake this week. It was huge - enough for my husband and I to split. We both said we would never ever try to consume it alone in one sitting. Its price changes with the market - I think we paid $22 for the platter with fries & slaw, though we could have paid a few bucks more for crab soup too, for another daily special. Thursday, the crabcakes are a few dollars off. I try the crabcakes Everywhere & this one is very very good. And a very nice place all around to boot. Not very convenient to get to though, but if you have a GPS, you should be fine....

                                    As for the other recommendations --
                                    - I would never recommend Pappas's. I did like it once, but that must have been a fluke & due to the muddling & wasting of flavors that happens when you eat a delicacy like crabmeat on a big honking kaiser roll (something I have stopped doing all together). I have given it numerous chances since then and have declared it subpar.
                                    -- On the other hand, I only tried Conrad's once & did not think much of it.
                                    -- Also once had a crabcake at Friendly Farms. It is a very pleasant, far, drive and place to eat - but not my cup of tea. I thought the crabcake was decent.
                                    -- Lexington market - Faidley's - Excellent. But def not a relaxing environment if you want to sit after spending all day at the fairgrounds.. I have no idea why someone would say it is not MD-style.... .. it is the same profile and has the characteristics that I, and every single person I know, look for in a good crabcake. If there is no traffic, you could get there in 30 minutes...

                                    1. Basically from the posts I think you can see that the consensus is that getting a good grab cake in a restaurant in Baltimore is really not all that eas. Way too many variables.

                                      Even some of the crab houses on the eastern shore and southern Maryland use crab that come from other waters to be able to keep up with demand - even when local Chesapeake Bay Blues are in season.

                                      Unfortunately the cost of the local product and the labor involved make it easier to source from a supplier rather than steaming and picking your own for crab cakes-crab balls- or she crab soup. Not when the little guys are commanding the price per dozen that the real crab houses get for steamed crabs when they are in season.

                                      1. Ya know, here's the deal---the amount of controversy means to me that the Chesapeake doesn't really produce a great crab cake because, IMHO, Chesapeake crab isn't that tasty in and of itself. Now Maine crab is wonderfully tasty without any accompaniments and this means that many simple crab roll places produce delicious crab food. Maine crab is delicious and needs only the addition of only mayo and maybe scallions.

                                        33 Replies
                                        1. re: mainahs

                                          Wow - you really want to start a fight!

                                          1. re: drewpbalzac

                                            Started to reply and thought better of it. Still ~~ crazy talk!!

                                            1. re: drewpbalzac

                                              No kidding! The only good thing to come out of Maine is an empty hearse.

                                            2. re: mainahs

                                              i have eaten all of these different species of crab on the east and west coast and in Florida and none compares to a freshly steamed jumbo maryland blue crab in terms of flavor and texture.

                                              1. re: dining with doc

                                                In the interest of harmony among the various states and regions, the next time I am in Maryland I will eat freshly steamed blue crab and report my "unbiased" opinion. This will probably be in February. Are there crabs available then? Any particular additions to the crab meat or just a bit of melted butter ala lobster?

                                                1. re: mainahs

                                                  They are not in season in February, you will get gulf crabs that time of year. No melted butter.

                                                  1. re: hon

                                                    mainahs--come to the area in summer for crabs. And--as hon says--no melted butter. No authentic Baltimorean would eat melted butter with steamed crabs. Yipes--that's almost sacreligious. FoiGras

                                                    1. re: FoiGras

                                                      I don't know about Baltimore,(do they still haul in crabs anywhere in Baltimore City?) but a small plastic cup of melted butter is a staple with crabs in Southern Maryland (southern Anne Arundel, Calvert, Charles Co.), along with vinegar and Old Bay. But this is mostly at family feasts, crab festivals, fundraisers etc. for locals, not tourists. And no mallets, just knives.

                                                      1. re: FoiGras

                                                        MELTED BUTTER, MELTED BUTTER, rah rah rah', I love melted butter with a little Old Bay in in it whilst picking crabs. Tis all subjective.

                                                    2. re: mainahs

                                                      Just read the thread on the availability of Maryland crab and the use of other crabs in crab cakes. It may be that I have not really had Chesapeake crab at all. This is a situation that cries out for further research.

                                                      1. re: mainahs

                                                        I spent a couple weeks up between Ellsworth and Machiasport, and the casual excellence of most of the seafood there kind of irritated me. Even a simple fish sandwich was really good, and the chowders were phenomenal. The lobster pounds are kind of pricey but there is always a good, reasonable cafe nearby. I have a feeling that the Chesapeake Bay was like that 50 years ago. Don't get me wrong, I think the Bay has great seafood, but it ain't easy to find a seafood bargain around here.

                                                        1. re: mainahs

                                                          come to MD in the summer and go to a genuine crab house for a crab feast....Steamed hardshell crabs, crab soup, crab cakes, beer, fries, steamed spiced shrimp.

                                                          1. re: dining with doc

                                                            Yah Doc , I have very fond memories of crabhouses. Especially Harris Crabhouse at the Narrow's. $6.50 got you all you could eat No. 2's, a half pound of steamed schrimp and a piece of silver queen corn. Alas I fear those days are over. Now it's $80 for a dozen of what I'd call medium crabs that are caught wed./thurs. steamed thurs./fri. and resteamed and spiced when ordered on the weekend. I know for a fact that this is what they've been doing here at all of the "popular" crabhouses in Queen anne's county and the boats offload allot of crab here. I shudder to think what i'd get at a crabhouse IN Baltimore. Now I'm not trying to upset anyone with this statement. But I've found it true, I do not think a crabhouse could actually turn a profit unless charging about $60 a head with todays market. But if I could find one I'd gladly pay that for a fresh steamed local crabfeast. I'm sure there are still a few like in Crisfield maybe? But the drive makes it prohibitive. I'm not trying to be a "downer", but I am a realist..........

                                                            1. re: Scott0

                                                              I buy live crabs from local Baltimore crabbers and steam my own.

                                                          2. re: mainahs

                                                            That's the thing - crab from the Chesapeake waters are seasonal. Like tomatoes or canteloupe, you don't get them locally in the off season.

                                                            1. re: mainahs

                                                              My dear, dear,Mainahs, With your last post you seem to realise what we here are so, so passionate about. Once youve tried just one real bay crab in season, or crabcake or crab imperial made with what we here are talking about. Would not only change your mind about "other than Chesapeake bay crabmeat". It will actually be an epiphony. A flavor,taste and satisfaction reserved for only a very few things in life. What would I compare to a great steamed local hardcrab? Remember the flavor of the first bite of the best steak you've ever eaten in your life? The feeling of satisfaction and sensation felt when kissing your highschool sweetheart for the first time? This is what we, Oop's "I" am talking about compared to anything else. Damn I'm passionate about this! But for good reason!

                                                            2. re: mainahs

                                                              No melted butter on my crabs! Not that I've ever been offered it, but it just seems so wrong.

                                                              1. re: Steve

                                                                c'mon Steve, I've never known you to shy away from exotic new tastes! But before rejecting it out of hand, you might want to try dipping some lumps in a little clarified butter and then into some Old Bay...or vinegar then butter. *Then* reject it. ;)

                                                                1. re: crackers

                                                                  You know me too well..... ok, I will try it. However, when something tastes so good as is, I don't feel like I should dip it in butter, melt cheese over it, or put mayo on top of it. After all, a guy's gotta watch his figure.

                                                            3. re: dining with doc

                                                              I agree with dining with doc--I've had various types of crabs all over this country, and nothing is as sweet/succulent as Maryland blue.

                                                              I laugh at mainahs comment and the replies from drewpbalzac and Terrie H. Spot on. FoiGras

                                                              1. re: FoiGras

                                                                I'm in FLA at the moment and went to a seafood place last night. Mostly inspired by this discussion I asked about where they got their blue crab and the answer came back as somewhere in New England??? Can that even be right?

                                                                Also, one of the three types of oysters were James River oysters. Is that right as well?

                                                                1. re: FoiGras

                                                                  There is nothing like the taste of fresh steamed blue crab - sweet corn and an ice cold beer. MD blue crab has nice flavor no need for butter, or vinegar for any other flavor enhancer

                                                                  1. re: agarnett100

                                                                    It's not a question of need, it's a question of want. I would never presume to tell somebody what should (or should not) taste good to them. That's why these things are offered in small plastic cups - so if you want to add them, you can. And if you don't want to, you don't have it forced on you.

                                                                    And to answer Dennis S, yes, there are James River oysters. It is the southernmost river emptying into the Chesapeake Bay. Like a lot of other oyster beds near the Bay, they have been decimated by pollution and disease.

                                                                    1. re: crackers

                                                                      I had James River Oysters at the Dogwood in November, they tasted like nothing, very disappointing.

                                                                    2. re: agarnett100

                                                                      Lifelong New Englander here.... Maryland crabs are MUCH better than our local ones. Different species. We have the jonah or pinky toe, not the big beautiful blues.
                                                                      When we visit Fenway South, we love to dig into either steamed crabs with Old Bay or crabcakes. Add a pitcher of Yuengling or Natty Boh and I'm a happy camper.
                                                                      Of course, 2 lobster rolls and a Keith's Ale are good, too.
                                                                      Different places, different tastes.
                                                                      Faidley's is a favorite and worth the experience.

                                                                            1. re: JonParker

                                                                              its less $$ and easier for Boston fans to see the sox at camden yards then at fenway and there are an abundance of tix avail so they arrange a weekend of baseball beer crabs and sun in baltimore, aka fenway south

                                                                              1. re: dining with doc

                                                                                Hey, let them "enjoy" stadium crab cakes, I personally don't eat them there after finding quite a bit of lungs in one, hence: lung cakes. Ick.

                                                                              2. re: JonParker

                                                                                We now have a "Fenway South at Camden yards"? YIPPEE! Ok..........was a dream for a moment...........

                                                                                1. re: Scott0

                                                                                  Didn't mean to offend. We love Camden Yards- it's a beautiful park.
                                                                                  We don't eat the crabcakes there, though. Boog's BBQ and Yuengling, all the way!

                                                                                  1. re: mollydingle

                                                                                    Yuengling? Yer supposed ta drink Neatty Boh at Camden Yards, hon!

                                                                                    Mrs W (a Baltimore native) hates when I turn on my fake hon accent.

                                                                2. Not gonna give a rec on the best crabcake in this region as they are out of season, although most crab places I know do suplement their crab supply from LA throughout our season when they need to anyways....most people don't even know the difference. For the last few years all my crabs have come out of my brothers traps in the bay, so I've been lucky to have nothing but Bay crabs... That being said....I have to agree with Crackers.....there is always melted butter, vinegar (apple cidar in our case), and extra Old Bay or JO seasoning in cups on the table when picking crabs. It's been that way for as long as I can remember......even in crab houses they usually offer at least melted butter. My wife eats hers plain....my daughter is a double dipper, butter then vinegar....I like both ways......to each their own

                                                                  1 Reply
                                                                  1. re: cb1

                                                                    To be honest, I find that only the what I would consider to be touristy crab houses ask if you want butter, like Costas, Bo Brooks, Cantlers, etc.

                                                                  2. Definitiely Faidley's in Lexington Market. Get the lump crab cake.

                                                                    1. Sorry for the delay in an update folks. Well it turns out we went to Ocean Pride because for us it all boiled down to where was the most convenient. We had cream of crab soup, crab fluff (crabcake coated in batter & fried) regular broiled crabcake, and lobster tail stuffed with crab imperial.

                                                                      Now I've learned from you all that there is a huge difference in flavor between local MD crab and the imported stuff. Unfortunately for me I still have yet to experience the wonderful MD crab, so based on this time of year I would say that we thought the food was great, but would have been OUTSTANDING if they used local crabmeat. Portion sizes were just right and each item had generous amounts of crab. The spices were perfect - not too much or too little. But yes, we did realize that the crab was not as sweet or intense in flavor as we would've expected.

                                                                      The service was excellent and the cost appropriate. There is one thing however that we found dissapointing. The waitress was honest in saying that the crab was imported, so we told her we would come back again when it was in season. She replied that even then they would not be carrying MD crabs or crabmeat because the MD area has been overfished and any crabs they could get are too small. I'd like folks thoughts and input on this. Thanx!