I was at a good fish store on 9th Avenue in Manhattan yesterday and bought a pound of good fresh Maryland crab meat (non-lump, $16). So for breakfast today I made crab cakes. They were good. Delicious. Fried in butter. But still not even close to as good as you can get at Faidley's or almost any other place in Baltimore. What is the secret?
I think it's time soon to head south and get my fix.