From the prehistoric period to the present, people near the water have been consuming crustaceans like crabs as a food source. In America, the tradition of eating crabs was instituted by the early colonists, and because extracting the meat from these shellfish was a time-consuming and labor intensive process, it was conserved and used sparingly in soups, stews, and of course – fried cakes.
Variations on the crab cake, then, have been around for as long as our country, which means Marylanders have had hundreds of years worth of experience to tweak and perfect the recipe. Though Costas Inn doesn’t predate Jamestown and the Mayflower, our restaurant has been around for over forty years, passing down family seafood recipes that have earned us the title of having some of the best crab cakes Baltimore has to offer.
Our award-winning cakes start with the finest ingredients: fresh crabs flown in daily from Louisiana and the Texas gulf to ensure that the main constituent in the cakes is worthy of being showcased. From the Baltimore-Washington International Airport, the crabs crawl right through our door, where they are processed, skillfully steamed, and picked to perfection by the hands of our expert chefs and staff. Made with our special seafood seasoning, our recipe highlights the flavor of the premium crabs the cakes are made of, and are served in our dining room with your choice of two sides.
Let us show you why this dish keeps us afloat as a contender for one of the best jumbo lump crab cakes the state of Maryland has to offer. Not a local but want to know why Costas Inn Restaurant is making waves? Order our crab cakes at a price that will make you swim back for more online here; we offer a variety of sizes and quantities to keep you satisfied no matter how far from the shore you are.