You don't have to get the recipe books and seafood sources out to have fresh crab cakes at home: Graul's makes a very delicious option.
They're reasonably priced. They get a great crunchy crust when baked in a convection oven, 10 minutes at 450 degrees.
here's a little bit of fresh parsley, a touch of Old Bay seasoning (not overly spicy) and lots of fresh crab lumps. It's not manhandled, very restaurant quality and large like a hamburger!
Graul's only uses all natural ingredients in their recipes, some of which have been passed down through three generations of their family.
Recommended for Crab Cakes because: Sometimes a restaurant won't cut it: you're having a gathering at home, you're not up for leaving the house or you're planning a off-site party.
Tamar's expert tip: On Saturday afternoons, Graul's often puts out samples of their gourmet treats.
G & M uses huge lumps of sweet crab in their massive crab cakes. They're not seasoned with Old Bay, so you get all crab flavor. The cakes are gently assembled and don't have a bunch of filler. Located minutes from BWI airport, 10 minutes from downtown Baltimore and 30 minutes from DC, it's not surprising to see airline pilots, politicians, etc. chowing down here. This is a sizable restaurant with two stories and several rooms: large groups can be accommodated. The bar area has a television, to keep up with all of our local college and professional sports teams!
Recommended for Crab Cakes because: Even if you're in the Baltimore area for a brief layover, you can still get a taste of our iconic crab cakes here!
Tamar's expert tip: Staying at a BWI airport hotel? Your hotel's shuttle will take you there for free!
Pierpoint is located off the harbor on a quieter street in Fell's Point. Chef owner Nancy Longo is the creative force behind this intimate restaurant in a townhouse.
A real chef's chef well-respected by local restauranteurs, Longo conducts award-winning cooking classes for adults and children. She knows her local food products as well as a wide swath of global cuisine. With her smaller restaurant, she's able to keep the quality top-notch and select the freshest seafood sources.
Sure, you can get a traditional crab cake made with jumbo lump crabmeat, served golden brown. But you can also plate it with a smoked crab cake! Smoked seafood (such as oysters, mussels, clams) are what started this country: the colonies sent such delicacies back to England to repay debts. Longo does her own take on the traditional slaw accompaniment: broccoli slaw!
Recommended for Crab Cakes because: This is a neighborhood, non-touristy place with the gourmet flavors that have brought acclaim to Baltimore.
Tamar's expert tip: Sit at the bar: you'll meet other foodies, talk to Nancy and sometimes, she sets out little samples of treats to snack on!
Are you looking for a neighborhood place that the "real" people go to, not touristy at all? Ocean Pride is one of those local secrets, serving fresh seafood for over four decades
Along with traditional broiled or fried crab cakes, they have "crab fluff": jumbo lump crab cake beer battered and fried. For something really interesting, try the Fried Hard Crab: a large crab stuffed with their crab cake and deep fried. It's market priced.
The batter covering the crab cake is well-seasoned with spice and a solid hit of salt. The cake itself has parsley, backfin and some lumps. The shell itself provides flavor, too. It's accompanied by lightly dressed coleslaw.
Recommended for Crab Cakes because: It's great to have a casual, conveniently located, easy parking place with fine quality.
Tamar's expert tip: They have lots of televisions for keeping up with the game.
Pappas Seafood Co has three family-owned locations: the original in Parkville, one in Cockeysville and the third in Glen Burnie. Their classic crab cake – the 7 oz – has been featured in several media outlets. It won Travel Channel's 2010 Local Food Wars and (former Baltimore resident) Oprah's 2015 "My Favorite Things".
There's also a double crab cake, some people order triple crab cakes off menu and also the Colossal Courage Crab Cake (10 oz): Pappas and Ed Block Foundation teamed up, with a portion of the sales helping end child abuse.
All of their recipes are unique and secret: only one person knows them! The Colossal Courage one especially has colossal lumps. The inside is creamy – not much filling at all – with well seasoned, sweet crab and garnished with remoulade and red pepper.
Pappas ships its crab cakes for fans all over the world to enjoy.
Recommended for Crab Cakes because: They do their own thing at Pappas and they do it well! They have a different flavor profile than other restaurants.
Tamar's expert tip: They make everything to order, so even your carry-out window goodies may take 30 minutes.
Jimmy's has been family owned since 1974. Indeed, with their huge banquet halls, they've been the tasty destination for rehearsal dinners, wedding banquets and even final send-off gatherings for generations of Baltimore's families.
The quality is consistently tops and has remained so throughout the decades.
Their famous crab cakes (which can be shipped anywhere you like!)are excellent. They're very big, at 8 oz, with a mix of lots of sweet lump and backfin for flavor. They're not overly seasoned, but have fresh parsley. The texture is moist and creamy – not manhandled.
They're open 365 days a year, so stop worrying that you burned the turkey.
The owner is very involved in the community, raises money for charity. Locals love him for his salt of the earth comments about the Mayor on Facebook!
Recommended for Crab Cakes because: They serve high quality, generously portioned crab cakes in a fun for grown-ups atmosphere, especially their upstairs bar area.
Tamar's expert tip: They have special buses to go to the Orioles and other events with food, open bar, game tix!
Gertrude's is located in the Baltimore Museum of Art, ensuring both a foodie and cultured crowd in the north part of the city, adjacent to Johns Hopkins University.
John Shields is a scholar on the traditional fare of Maryland's Eastern Shore, where crab cakes most likely originated. Not only can you get today's favorite jumbo lump crab cake, but he also offers a "crab cake du jour". After all, traditional crab cakes were a way to flavor and stretch all the crab, so indulge in a taste treat: step back into time with one of his darker leg meat cakes, perhaps glazed with stone ground mustard for extra flavor.
Recommended for Crab Cakes because: John Shields is an expert on Chesapeake cuisine. He's appeared on PBS and has authored several books.
Tamar's expert tip: Baltimore Museum of Art members receive a 10% discount at Gertrude's/
Costas Inn has its own take on seasoning for steamed crabs: they don't just throw a bunch of Old Bay and black pepper on them. It has a distinct sweetness to it – perhaps some toasted onion in there. It's beloved by celebrities and food authors, including David Rosengarten and the folks on the Today show.
They offer their crab cakes broiled or fried, but lots of people prefer broiled, especially for their 1/2 lb. size. Broiling makes a nice crust outside. They also offer a dish with two 5 oz cakes. The cakes have lots of jumbo lump, with a little breading to bind them. They're very flavorful, with their own special seasoning creating a bit of heat.
Their Sandwich Chesapeake has a broiled crab cake and their creamy fresh shrimp salad on toasted 12-grain bread.
Recommended for Crab Cakes because: This is a great, reasonably priced, relaxed place. The dining room is family oriented (with a big screen tv) and the bar is a party.
Tamar's expert tip: You should make reservations for this popular place on game days and to reserve steamed crabs ahead of time for your table.
Aldo's is considered by far and away the most gourmet restaurant in Baltimore's Little Italy. Family owned, Chef and son Sergio Vitale is a true foodie. He travels the world, checks out different restaurants, sources the very best in meats and local produce. Vitale is insistent on not drowning their natural goodness in butter and cream.
Their crab cakes are made from fresh local Blue Crab, with a true crab flavor. They're cooked "sous vide", allowing the seafood to remain super moist. The cakes have a good hit of Old Bay, fresh parsley and seasoned breading. They're nice and crisp outside and since they're not manhandled, they're remain tender inside. The interior of this classic Baltimore row home has been transformed to resemble an outdoor Italian restaurant, complete with sidewalk . . . but the "interior" tables are comfier and more private.
Recommended for Crab Cakes because: It's great to have authentic flavors done in a modern chef way in such an elegant setting.
Tamar's expert tip: Ask for their made in-house Limoncello, the famous chilled Italian lemon after-dinner drink.
Faidley's, located minutes from the Inner Harbor in Lexington Market, is a crab cake landmark. Eat-In is done at stand-up tables, where you might rub elbows with famous sports stars or politicians with your made to order treat.
Their award-winning crab cakes have been featured in various publications as well as on the Food Network. After well more than a century in business, they have their own local sources of the freshest Blue Crab. To understand the local flavors, try both a backfin and (more expensive) jumbo lump. Backfin has a more traditional flavor, while jumbo lump is sweeter.
Recommended for Crab Cakes because: Faidley's is a classic taste of Baltimore: still run by the same family since 1886. They're in Lexington Market, which dates from 1782.
Tamar's expert tip: They ship their crab cakes anywhere!