Eats and Drinks
Best Crab Cake
Patrick's of Pratt Street
131 S. Schroeder St., (410) 576-8899
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.
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
Regi’s 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
