Ask ten Baltimoreans where to get the best crab cake and you will get eleven answers. The crab cake is a point of civic pride here — and for good reason. A proper Baltimore crab cake is mostly jumbo lump blue crab, barely bound, lightly seasoned with Old Bay, and broiled until golden. Here is how to find a great one.
What makes a Baltimore crab cake
- Crab, not filler. The best versions are almost all meat, with just enough egg and cracker to hold together.
- Jumbo lump. Big, sweet chunks of blue-crab body meat — not claw, not imitation.
- Old Bay, gently. Enough to season, never enough to overpower the crab.
- Broiled, not deep-fried. A light broil keeps it delicate.
Where to start your search
From old-school crab houses in the harbor to neighborhood corner spots, the city is full of contenders. Browse restaurants, crab houses and seafood spots on our restaurant directory — filter by neighborhood and price, and check the reviews before you go.
Crab cake etiquette
Order it broiled to taste the crab. A squeeze of lemon is welcome; heavy sauce is not. And if a place sells "Maryland-style" with a lot of breading, keep walking.
Hungry for more? Explore the full Food & Drink scene, or see what food events are coming up on the events calendar.
0 Comments
Log in to join the conversation.