Real Maryland Lump

15 pounds of Maryland "jumbo lump" from United Shellfish command a check for $329.25.  The price per pound - which we'd freak about if it were any other fish or meat - has remained pretty much the same for years.  Kevin insists on Maryland crab, except for occasionally, early in the season, when the North Carolina crabbers are sending some meat north.  A. E. Phillips, in Fishing Creek, is a part of the family that is credited with first bringing Asian meat to the market, partly to supplement domestic crab in their mammoth restaurant chain of crab houses. If ever you get a good looking crabcake, with snowy white gigantic lumps of crabmeat, and absolutely no flavor other than that of Old Bay, you will know you've been served the Asian or Indonesian blue swimming crabmeat that so many places are using in place of the more expensive and seasonally challenged Maryland Blue Crab. We've tasted this product at trade shows, and while the big, cloud white lumps are impressive, they have virtually no sweet crab flavor, no fat or "mustard" for seasoning.  The seasonal availability of fresh Maryland crabmeat is why we don't offer crabcakes in the winter, despite the fact that we have had customers leave when they don't see them on the January menu...

Kevin's crabcake is among the best.  It tastes like crab.  And, new this year! it's gluten free!  For the serious crabcake lover he makes the famous CrabSteak - basically a double cake, sauced with lemon buerre blanc - the epicenter of luxurious summer time eating.

Myself, a table full of steamed hard shells, a plate of corn on the cob and a glass of cold Alsatian Gewurztraminer is the epicenter.  Either way, the Maryland Blue Crab is the standard bearer.