Char Siu: An Authentic Chinese BBQ Pork Recipe


Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

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Char Siu is a staple at any Chinese BBQ restaurant and still remains one of our favourite Chinese BBQ dishes when visiting these joints. Although it seems daunting, making Char Siu is actually quite simple: mix up the marinade, marinate the pork overnight, then bake! This is a great dish to serve when catering for a party since pork shoulder/pork butt is a pretty cheap cut of meat and the delicious flavours of the sticky sauce is easy to impress!

What is Char Siu?

Char Siu is Chinese BBQ pork that’s moist, juicy, and covered in an iconic sweet, savoury, and umami sticky glaze. You’ll find it in any Chinese BBQ restaurant served in slices over rice or chopped up and stuffed inside buns for the classic Char Siu Bao (BBQ Pork Bun). Some restaurants add red food colouring to their sauce to make the meat look a little red – I’ve skipped this step in my recipe because I didn’t have any on hand, but feel free to add it in if you want the classic restaurant look.

Restaurant-style Char Siu (note the red tinge)
Char Siu Bao (BBQ pork bun)
Image from https://www.istockphoto.com/photos/char-siu-pork

Char Siu is not to be confused with Chashu!

Char Siu is the Chinese BBQ pork dish whereas Chashu is the Japanese fatty pork belly slices you often see served in ramen. While both are insanely delicious, they are completely different dishes. This recipe is for the Chinese BBQ pork Char Siu, however if you’re looking for a good Chashu recipe, I’ve got you covered in my Tonkotsu Ramen recipe below!

Chashu
Chashu in ramen

Legit Tonkotsu Ramen from scratch (in an Instant Pot)


A tonkotsu ramen is a beautiful bowl of a rich pork bone broth with noodles, chashu, a ramen egg, and your choice of toppings. This legit restaurant-quality tonkotsu ramen recipe will blow your mind away!

What is fermented red bean curd?

If you are not familiar with this pungent beauty, strap in. Fermented red bean curd (also known as fermented tofu) is a Chinese condiment that is made with cubes of tofu that is fermented in a brine of red yeast rice and rice wine. The end result is an umami flavour bomb that can be a bit overwhelming when eaten on its own. It’s often used in sauces as a flavour enhancer or paired with congee.

At first glance it can definitely look off-putting. If you’ve never had it before, I’d recommend only trying the tiniest amount at first (I’m talking about less than a pea size, maybe just a dab). The flavour profile is very salty but with a creamy/cheesy texture. Even if you’re not a fan of the taste, I’d still recommend using it in this recipe to give it that extra depth of flavour that makes all the difference between this char siu recipe to the next. Be careful when taking it out of the jar – it comes in little cubes and is very soft and easily breaks apart.

When I was younger I hated this stuff and I’d cringe every time my dad took it out of the fridge. The flavour was too overwhelming for me, but as I got older I learned to love it and I can’t think of any better condiment than this to go with my congee (move over, pork floss).

Which cut of pork is best?

Pork shoulder or pork butt is the best and most traditional cut of pork to use to make char siu. You can also use pork belly as well, however I find it too fatty when eaten in slices but works very well when chopped up and used in a BBQ pork bun recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp (2g) 5-spice powder
    • 1/4 tsp (1g) white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin removed (I prefer pork shoulder)
The gang’s all here

Directions:

In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.

Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.

The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.

While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).

At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately after slicing. Enjoy!

Pork belly over rice

Summarized Recipe:

Char Siu: An Authentic Chinese BBQ Pork Recipe

Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Ingredients:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp 5-spice powder
    • 1/4 tsp white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin and excessive fat removed (I prefer pork shoulder)

Directions:

  1. In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.
  2. Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.
  3. The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.
  4. While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).
  5. At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately. Enjoy!

AbbyLeave a comment

Quick and Easy Shrimp & Egg Tofu Bites


Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

Jump to recipe |

This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Equipment you’ll need:

  • Food processor (optional but it will make your life easier)
  • Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

Ingredients:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

  1. Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
  2. In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
  3. Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
  4. Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
  5. When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

AbbyLeave a comment

Best Places for Crab Cakes in Maryland: A Complete Guide to Local Favourites


Date Published: Sept 6th, 2025 | Last Updated: Sept 6th, 2025
Author: Abby | Category: Travel, USA

Contents:

  1. First things first: Why Maryland?
  2. What is a Crab Cake?
  3. What Makes a Good Crab Cake?
  4. Without further ado… here are some of the top places to grab a crab cake in Maryland!
  5. In Summary

First things first: Why Maryland?

If you were to pick one food ingredient that perfectly encapsulates Maryland cuisine, it would be blue swimmer crabs (with Old Bay Seasoning as a close second). Due to the abundance of these crabs in the Chesapeake Bay that runs right through the Eastern half of the state, the crabbing industry in Maryland has been an important part of the Maryland economy and culture dating back centuries! You can find all sorts of crab dishes in Maryland, including steamed crab, crab soup, crab dip, crab egg rolls, and of course the famous crab cake.

The peak crab season each year is between April to December, with the largest crabs on offer in the fall season between September to mid-November.

What is a Crab Cake?

A crab cake is a delicious savoury type of fishcake that is made up of crab meat and a variety of fillers traditionally bread crumbs, eggs, mayonnaise, mustard, and a variety of seasonings. It’s either baked, fried, or pan-cooked. You can find crab cakes around the world, but a Maryland crab cake hits different. Maryland crab cakes are seasoned with Old Bay Seasoning and the best cakes use jumbo lump crab meat.

What is jumbo lump/colossal crab meat you ask? Jumbo lump crab meat is the most prized and highest grade of crab meat that comes from the swimming fins of the crab – unsurprisingly, it’s also the most expensive. This piece of meat should be unbroken and come in large chunks compared to regular lump crab meat which are in smaller pieces and extracted from smaller swimming muscles of the crab. The best Maryland crab cakes (and the most expensive) are the ones made with jumbo lumb crab meat which results in large chunks of crab in every bite rather than smaller broken and stringy pieces of crab you see in regular crab cakes. It’s certainly an experience, especially for my fellow crab lovers!

For the visual learners like me, I’ve included a photo and diagram of the different types of crab meat:

Comparison of where Jumbo Lump Crab meat is from and how it compares to other parts of the crab.
Image from: https://www.seacoreseafood.com/product/Blue_Crab
Packed containers of jumbo lump crab meat – one of these containers can run you $60-70!

Accompaniments: Crab cakes are almost always served with a small packet of saltine crackers. This is to add texture to the overall softness of the crab cake. Toby prefers not adding it at all, but I like to crumble mine over the crab cake for a bit of extra crunch with every bite. Many people will also order a side of tartar or cocktail sauce to go with their crab cake for an extra kick.

What Makes a Good Crab Cake?

Fillers: The one and only golden rule of a good crab cake is that is should be maximum crab and minimal filler. I’m talking about 85-90% of the crab cake should be just crab meat and the filler should only really be there as a binder to hold the shape and for seasoning (read: Old Bay). No chopped veggies, no fancy herbs – maybe parsley.

Seasoning: Old Bay is a must for Maryland crab cakes and you’ll often taste celery salt as well. It is because of the simplicity of the Maryland crab cake that you’ll find most of them pretty similar in flavour. Some cakes are more heavily seasoned than others but this will be due to personal preference. I prefer mine on the less-seasoned side to not over power the delicate flavour of the crab and most places in Maryland will have a spice shaker of Old Bay so you can add extra seasoning if you like.

Without further ado… here are some of the top places to grab a crab cake in Maryland!

Much like my unexpectedly popular post on The Ultimate Guide to Philly Cheesesteaks in Philadelphia, this post is my personal take on these popular spots. I know there will be a lot of differing opinions and I’ve seen heated debates on who has the best crab cakes, and at the end of the day the answer will depend on individual preference. There’s no one right answer – it’s like asking a New Yorker who has the best pizza. Everyone will have their own favourite and this post highlights some of my favourites and thoughts on these popular joints. The places that we tried were all due to research from locals but this is in no way a comprehensive list. Let me know in the comments if you think I’ve missed a popular spot!

In this post, I’ve reviewed Pappa’s, Faidley’s, Koco’s, G&M, and Jimmy’s.

* Please note that the cost of crab cakes are often seasonal and can change regularly depending on market price. The prices I’ve listed below are from our trip in July of 2025.

1) Pappas: Pappas Seafood Co. & Pappas Restaurant and Sports Bar

Pappas Seafood Co. (carry out only):
Address: 8801 Belair Rd, Nottingham, MD 21236
Hours: 11am-8pm daily
Cost per crab cake: $27.50+tax (market price) for 11oz large jumbo lump crab cake, $25 for Imperial
Website: http://www.pappascrabcakes.com/

Pappas Restaurant and Sports Bar (sit down dining):
Address: multiple locations around Maryland (we went to 6713 Ritchie Hwy, Glen Burnie, MD 21061)
Hours: hours vary by location, usually 11am-9:30pm daily (check the website for more details)
Cost per crab cake: $28.99 for 8oz jumbo lump crab (extra $2 for a platter with 2 sides)
Website: http://www.pappascrabcakes.com/

Pros:

  • Great crab cakes with minimal filler, tons of crab meat, lightly seasoned
  • Good prices at the distribution centre (better than their restaurant)
  • Multiple option of sizes of crab cakes including a large 11oz cake!

Cons:

  • Distribution center located farther out from Baltimore
  • Cream of crab soup is way too salty (at the restaurant location anyway)
  • Lightly seasoned crab cakes which is what I prefer to pair with a tartar sauce, but some may find it bland

Pappas was recommended time and time again throughout my internet research, but everyone always just called it “Pappas”, rather than the full name, so when we typed in “Pappas” on Google maps, it directed me to “Pappas Seafood Co.”. When we arrived, it was a big warehouse-like building that only had carryout options and nowhere to sit. We thought it was strange that so many people would recommend a carryout place until we spoke to the cashier who told us that they have multiple restaurants that have dine-in options but the location we came to was their distribution center. Ahh. We were super hungry at the time and didn’t want to make the further trek to their restaurant after driving 3 hours from NYC so we just ordered carryout. Luckily they had pretty much a full menu and there was one picnic table out back so we didn’t have to eat in the hot car.

For those of you who are like us and never seen a “carryout” before, it’s a type of food service where you park your car in a designated number spot in the parking lot, go inside to order, and they’ll bring out the food to your car. Neither Toby and I had encountered a ‘carryout’ service before coming in Maryland – we thought it just meant takeaway. When we arrived, we thought the numbered lots were for reserved parking so we chose a spot without a number (which ended up being for employee parking – we thought it was strange why we had to park so far away from the main door 😂). When they asked us what our car spot number was, we just told them which car it was 😅.

There was an option of the size of crab cake you want: small, medium, or large. We of course got the large because we were so hungry. It was a whole 11oz and very filling. It was delicious from the very first bite! There was no skimping on the crab meat and minimal filler. It was lightly seasoned – just the way I like it and it was even better paired with their tartar sauce.

We also ordered the Imperial Crab cake that is made with their imperial sauce. The Imperial was more moist with more seasoning and eggy in flavour. It’s a gluten free option without a binder so it was also more sloppy looking. I thought it was good but not as good as the regular jumbo lump crab cake but Toby LOVED it way more.

This crab cake was the one to beat but just incase we were biased because we were starving when we tried it, we tried it again at one of their restaurants on our way back home from DC. The restaurant looked like any other sports/family restaurant (we went to the location in Glen Burnie). We sat at the bar and we ordered both the jumbo lump and the imperial crab cake again. I can confirm that this was still our top pick for favourite crab cake after trying 4 other places. (Side note: I also ordered the recommended cream of crab soup and it was super salty – would not recommend. Stick to the crab cakes.)

2) Faidley’s Seafood

Address: 119 N Paca St, Baltimore, MD 21201 (inside Lexington Market, level 1)
Hours: 10am-5pm most days, closed Sun
Cost per crab cake: $25 + tax (market price) for 6.5oz jumbo lump crab cake
Website: http://faidleyscrabcakes.com/

Pros:

  • Best location within Baltimore downtown, although a bit of a walk from the waterfront
  • Great oven-roasted browning flavour

Cons:

  • More expensive for the smallest crab cake on this list (standard size for most places is 8oz, theirs is 6.5oz)
  • More filling compared to the other crab cakes with less crab
  • Food-court order style
  • Standing room and some picnic tables outside

Faidley’s is an institution in the Baltimore area. Open since 1886, they have the reputation as being one of the oldest seafood purveyors in the Chesapeake Bay region. It also has the best location for tourists (right in downtown Baltimore!) compared to all the other places in this post. It’s roughly a 15 minute walk from Oriole Park baseball stadium or a 30 minute walk from the Baltimore waterfront. Located in Lexington Market, Faidley’s has food-court style service where you go up to order and they put your food on a tray. They also have a separate area for a raw bar and takeaway raw seafood/meat (including raccoon and muskrat meat!).

There’s standing room only here at the high tops or there’s a few picnic benches on the patio outside. The first time we went it was on a Monday afternoon in March during game day. It was pretty busy but not crazy. The second time was in July which was a lot less busy but the food was still consistent.

There’s only one size of crab cake here, which is a 6.5 oz for $25 (market price), smaller than the standard 8oz size at other restaurants. The food was served very quickly (almost immediately!) and on first impressions, it had a lot more browning compared to other cakes but also had more filler. Despite this, it was well-season and the roasted browned flavour gave the crab cake more depth that the other cakes didn’t offer. It was like having thanksgiving stuffing out of the oven, crab-cake style! If this crab cake was larger with less filler, it would’ve easily taken the number one spot for best crab cake for me!

We also got a “Coddie” which is a fried cod and potato ball (not bad), the crab dip (amazing!), and the cream of crab soup (I thought it was okay, but Toby liked it).

You can actually watch them make the crab cakes while you wait for your food. I saw celery salt, Old Bay, and crushed crackers go into the mix!

3) Koco’s Pub

Address: 4301 Harford Rd, Baltimore, MD 21214
Hours: 11am-9pm on most days, closed Sun & Mon, evening only Tues (check their website for up to date hours)
Cost per crab cake: $39+ tax (market price) for an 11oz crab cake
Website: http://www.kocospub.com/

Pros:

  • Great ambience with lovely decor
  • Koconut shrimp was delicious
  • Good service

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Texture of the crab cakes were too soft for my liking compared to others
  • Not a fan of the cream of crab soup
  • Much more expensive crab cake compared to others ($39 for an 11oz – Pappa’s takeaway was $27.50)

Of all the crab cake joints we’ve visited in Maryland, Koco’s pub had the most character with great vibes. It’s situated at the end of a quiet street – you can’t miss it, it’s the bright yellow house! Although a little farther out from Baltimore (15 minute drive), Koco’s reputation of great crab cakes seem to fill the place again and again. When we arrived without a reservation, there was only seating at the bar available (which was a bit uncomfortable since the table top doesn’t extend out as much as it should and we had to lean in to eat – you can probably notice it in one of the photos below). The interior of the restaurant made you feel like you were in a tropical family restaurant/pub with more brightly coloured walls and decor.

From the reviews, apart from their crab cakes, others have recommended the Koconut shrimp and the cream of crab soup, so we ordered all 3!

  • Crab cake: Although their standard crab cake size is the same 11oz as Pappa’s large, it seemed much smaller when it arrived (there are also larger and smaller options available that’s not on the menu). The crab cake was overall good, however we felt that it was a bit heavy on the Old Bay seasoning and the crab meat was more shredded in the crab cake rather than large chunks of crab meat which made it a softer texture that I didn’t prefer.
  • Koconut Shrimp: This was our favourite. It’s shrimp covered in koconut shavings and deep fried, served with a jalapeño raspberry sauce. The sauce sounded weird but interesting and it was delicious!
  • Cream of Crab Soup: Unfortunately, I wasn’t a fan of it. It was too thick and floury with minimal to no crab flavour. It if weren’t for the clumps of crab meat in the soup, I wouldn’t have known it was crab soup.

Overall, although the ambience of the place was fantastic and there was lovely service, the food fell a little short for us (except the Koconut shrimp) and we found it expensive compared to the others.

4) G & M Restaurant

Address: 804 N Hammonds Ferry Rd, Linthicum Heights, MD 21090
Hours: 11am-9pm daily
Cost per crab cake: $29+ tax for an 8oz crab cake + 1 side, or $58+tax for two 8oz crab cakes + 2 sides
Website: https://gandmcrabcakes.com/

Pros:

  • Delicious crab soup
  • Comparable prices of crab cake to the others

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Crab cake didn’t taste as fresh as some of the other places

G & M Restaurant is about a 15 minute drive south of Baltimore and is a very large restaurant tucked away in a quiet plaza just off the freeway. The outside of the restaurant feels like you’re about to walk into a warehouse, but the ambience of the place inside I would describe as old school grand – a bit outdated with a dash of fancy. There’s wooden floors, wooden chairs, folded fabric napkins, and tall ceilings. When we arrived on a Tuesday afternoon around 3pm, the restaurant was pretty empty so we sat at the bar.

They had a decent sized menu and also a Ballpark Special menu. We ordered the crab cake, cream of crab soup, and the pretzel crab dip.

  • Crab Cake: The standard crab crake size here is only 8oz (for $29 with one side, or two crab cakes for $58 with two sides). There’s also an a la cart 4oz crab cake option for $19. The crab cake was good and lightly seasoned, not too heavy on the Old Bay with good chunks of crab meat in the crab cake without too much filler. However, although it ticks the boxes on a good crab cake for me, the overall taste of the crab didn’t seem as fresh as some of the others.
  • Cream of Crab Soup: This was the BEST cream of crab soup we’ve had on our trip – I was starting to lose hope after being disappointed again and again. Unlike most cream of crab soups, the flavour of the crab actually penetrates into the soup with good chunks of crab meat. You can also tell they use wine in the recipe which gives it great flavour. I started off with a cup of soup, but it was so good that I ordered a bowl to go at the end of our meal (it was indeed still delicious the next day)!
  • Pretzel Crab Dip: This was a game day special that I couldn’t resist because I love pretzels. It was a huge portion with lots of crab and the dip was great. Toby especially liked it because it was similar to the Imperial Crab Cakes at Pappa’s.

Overall, the food was great. The crab cake is smaller and a little more expensive than Pappa’s, but it comes with a side, so I guess it evens out. Had the crab cake tasted fresher, it would’ve taken the #3 spot over Koco’s for me. The cream of crab soup is definitely a must-try here and that alone I feel is worth the drive out from Baltimore.

5) Jimmy’s Famous Seafood

Address: 6526 Holabird Ave, Baltimore, MD 21224
Hours: 11am-2am, daily
Cost per crab cake: $34+tax for 8oz
Website: http://www.jimmysfamousseafood.com/

Pros:

  • Big menu
  • Open late
  • Modern look

Cons:

  • Mandatory 21% gratuity on all dine-in cheques! (18% gratuity + extra $3% “labor of love” service charge) – wtf
  • 15-20 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Slow service despite the bar being near-empty
  • Douchey vibes
  • May not be real Maryland crabs!

Jimmy’s Famous Seafood is a HUGE restaurant outside of Baltimore that has a restaurant section and a bar/lounge section. We weren’t sure which area to go in, so we went into the first door closest from the parking lot and was in the bar section. It seemed like a pretty modern venue with nightclub vibes (they are after all open until 2am daily). We arrived on a Friday afternoon around 3pm and the were only 2 other tables seated around the bar. Eventhough it wasn’t busy, service was very slow. Someone gave us menus and seated us right away, but no one came back to acknowledge us after 10 minutes of waiting so we went up and ordered at the counter. While we were waiting, I scrolled through some Google reviews of this place and realized that many poor ratings were due to a mandatory 21% gratuity! Low and behold, as I scanned the menu more closely, right at the bottom in small print it states “Jimmy’s reserves the right to add an 18% gratuity because we love our employees”…”We add a 3% labor of love service charge to all checks at Jimmy’s Famous Seafood.” Wuuuuut? Pardon my language, but fuck that. Coming from NYC, we’re used to tipping a lot more, but a restaurant that has mandatory tipping just didn’t sit well with me. It screams cheapskate owners that don’t want to pay the employees a decent wage so they take that expense out on the customers. No way were we being forced to pay 21% gratuity just for sitting down (and at the bar!) without being told about it beforehand, especially with no service and we had to order at the counter. Toby went back to the counter and told them that we’re going to take away our food to avoid that mandatory tip – they still charged us the 3% labor of love fee 😒. Super shady. If you’re going to add on a charge, at least inform your customers beforehand instead of letting them find out on their own.

Tipping frustration aside, they had a huge menu with plenty of choices that sounded delicious, but unfortunately at this point of the day we were getting pretty full so we only ordered a crab cake and also the crab egg roll that was highly rated from the reviews.

It was another 15 minutes before our food was ready, but it seemed much longer. We were seated infront of a TV screen that had a non-stop video loop of the owner/chef doing things in different poses. It was as if he made a commercial of himself, rather than the business. This, on top of the mandatory tipping gave me douchey vibes.

Overall the crab cake was decent and well-made but it didn’t stand out from the other crab cakes. It did come with 3 different sauces though which was nice. I wasn’t a fan of the egg roll but Toby liked it. Overall the food was okay, but the mandatory tipping and the douchey vibes with poor service tainted the whole experience for us.

Even after leaving the restaurant, I was still raging about the shadiness of this place, so I did some googling and I’m gonna leave this here: https://www.reddit.com/r/maryland/comments/1luywvj/in_a_move_that_surprises_no_one_jimmys_seafood_is/

In Summary:

  • Pappa’s takes #1 for us for the best crab cake. It just ticks all the boxes and is also the best-priced!
  • Faidley’s has the best location with more depth of flavour of their crab cakes, however it was also the smallest and most expensive for the size.
  • G&M’s has the best cream of crab soup.
  • Koco’s has the best atmosphere for a restaurant.

I hope you enjoyed reading my take on the best Maryland crab cakes! Leave a message in the comments if you feel that I’ve missed a restaurant that should be on this list!

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