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Eats and Drinks

Best Crab Cake

Patrick's of Pratt Street

131 S. Schroeder St., (410) 576-8899

Posted 9/17/2003

A diamond is graded by the four C's: carat, cut, clarity, and color. A crab cake is judged by CLAW--crabbiness, lump, absence of filler, and weight. Applying this method, the best crab cake we tried all year was the version served up by Patrick's, the country's oldest continuously operating Irish pub (you could look it up). This crab cake, it's very crabby, made from all backfin meat. As for lumpiness, it's totally lumpy--even its lumps have lumps. We believe the menu here, which swears up and down that the cake is filler-free--with the addition of only enough Hellman's mayonnaise to hold the thing together. As for its size, just think Paul Bunyan, Babe the Blue Ox, and other big things. Patrick's remains refreshingly reticent about the superiority of its awesome crab cake, and we've decided to reward this charming modesty. There are a lot of spiffy things coming out of Patrick's kitchen, but the crab cake alone is worth a trip.

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Other Awards for Best Crab Cake:

Pappas, 9/16/2009

Perring Place, 9/17/2008

Duda's Tavern, 9/19/2007

Buddy's Elliott Street Bar and Grille, 9/20/2006

Crab Cake Factory, 9/21/2005

Regiís American Bistro, 9/22/2004

Faidley Seafood, 9/18/2002

The Backfin, 9/13/2000

Crossroads, 9/15/1999

Gunning's Seafood Restaurant, 9/17/1997

Faidley Seafood, 9/18/1996

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