Just returned from Maryland after Christmas with friends. We picked up 4 huge crab cakes from G&M Crab outside of Baltimore. Having them for New Year’s Eve.
I have a friend from Maryland, and she is quite homesick for those crabcakes. What is special about Maryland crabcakes? She even mail ordered some once, paying something like $30 shipping!
Ok, the Big Question:
Remoulade, Tartar or Cocktail sauce?
(I’ll remember the copper for Hollandaise, Mabarker; my favorite use for crab cakes is Crabcake Benedict with Hollandaise.)