One has to log on-line to the Post to read her critique:
Crisfield Seafood Restaurant
Two 3.5-ounce backfin crab cakes, $20
The tiled walls and old-time lunch counter set the tone for this crab cake: the ultimate blue-plate special. Made with local backfin crab, the cakes are seasoned lightly with Old Bay, green pepper, onion and a bit of cracker meal, then deep-fried. You get a generous portion, but the crab lacks the sweetness of some competitors, and the overall texture is a bit pasty. The skinny french fries and creamy coleslaw are the main attractions.
8012 Georgia Ave., Silver Spring, 301-589-1306, www.crisfieldseafoodrestaurant.com.
Gosh, by telling the world to not bother with Crisfield's crab cakes, you'd think they were inedible. I think this is really unfair of Black and her colleagues who conducted the taste tests, considering they made the following statements about the other establishments that Crisfield was lumped in with:
"...two greasy lumps.."
"...bland, smallish pieces of local crab..."
"...the exterior was marred by greasiness."
"...crab cakes that give the dish a bad name."
"...lifeless and overly salted..."
"...pretty flavorless to boot."
"Fishy flavor is a bad sign in a crab cake."
Now, I'm no connoisseur of crab cakes, having grown up in Ohio where the closest we came to seafood was Mrs. Paul's fish sticks. But, I've been a Crisfield customer going on 20 years and I love their crab cakes...even though soft-shell crabs are my favorite.
Are Crisfield's crab cakes really that bad? Please share your opinions.
My other favorite seafood restaurant!










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