We’re well into Lent I know, but I’ve been thinking of dishes in town that could never be classified as sacrificial to eat. Tom used to do things like the 33 essential dishes or Dozen Best of something. I will do a half dozen in each of the newsletters but for the remainder of Lent I will recommend dishes individually that I still think about. Lately on The Food Show (airs weekdays 2-4pm on 990AM WGSO. ) I have been talking quite a bit about Mr B’s crab cake which I consider the gold standard. To me, it just doesn’t get any better than this large puck of jumbo lump crabmeat, so bereft of fillers and filled with jumbo lumps of crab that touching it causes lumps to pop out of the sides. This stellar example of the dish we poached from Baltimore is served with a creamy Remoulade with capers cascading down from the top. It is pan-seared and served with a nice vinaigrette salad for a complete meal, helped by the warm bread in the little white bag emblazoned with their logo. (I love that little disappearing touch of the classiest of our restaurants.) The crab cake is available all day for the quite reasonable price of $35 considering the crabmeat content. And while you’re there you can pick up any number of the other menu stars of this legendary house.
