Crab cakes are a staple of seafood restaurants everywhere. But the great ones are in proximity to the Chesapeake Bay. Many places here offer them deep-fried, and there is something inarguably pleasurable about the fried ones’ dark red, hard exterior breaking and giving way as your teeth crunch through to its moist insides. The plushest ones are not fried. They are broiled enough for the meat to warm and for the surface to develop a gossamer gold crust. They are made of jumbo lumps, the formal name for the choicest meat picked from the hind leg area of the blue crab. These large pieces possess the silky weight that makes Maryland’s beautiful swimmers the stuff of culinary legend. Here is a short trip from the Lexington Market to the south, highlighting a handful of the mustn’t-miss crab cake sources.
Located in a gas station, Sting Ray's is known as Chez Exxon because of the quality of Chesapeake Bay seafood & sweet potato ham biscuits the restaurant serves.