PHOTOGRAPH OF KINKEAD’S CRAB CAKE BY MICHAEL TEMCHINE


THE WASHINGTON POST WEDDING PLANNER


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Best Bets: Crab cakes It seems nearly every restaurant serves disks of lightly bound crabmeat. But these places take the cake.


BlacKsalt 4883 macarthur BlvD. 202-342-9101.


Sauteed just long enough to create a crisp top and bottom, then finished briefly in the oven, these lump crab cakes are handsome. Bits of jalapeño pepper might have been a deal-breaker, but they work, as do the aioli and sauteed onion.


G&M RestauRant & lounGe 804 hammonDs Ferry rD., linthicum heights. 410-636-1777.


Tese crab cakes are broiled to an almost- souffled state and remain moist inside, thanks to egg, mayonnaise, mustard, Old Bay, Worcestershire sauce and a smattering of fresh bread crumbs. It’s hard to beat the sweet, simple crab flavor these cakes deliver.


JeRRy’s seafood 9364 lanham-severn rD., lanham. 301-577-0333. 15211 major lansDale BlvD., BoWie. 301-805-2284.


“Home of the Crab Bomb” is the nickname of this no-frills family restaurant, and for good reason. Te snow-white meat from Venezuela is picked on the premises. Te marble-size chunks are then tossed with a touch of mayonnaise and Old Bay, not a bread crumb in sight, and baked. Te result is an amazing combination of delicacy and all-American satisfaction.


JoHnny’s Half sHell 400 n. caPitol st. nW. 202-737-0400.


Of all the offerings on the menu, a great crab cake is one of the hardest to get right, chef Ann Cashion says. She has done that with the beautifully formed cakes served at her sprawling Capitol Hill grill. Each patty pulls apart to reveal heſty chunks


of sweet American lump crab, seasoned with just enough Old Bay, Tabasco and Worcestershire sauce. Our only complaint: Te three-ounce cakes (two per order) are just not big enough.


KinKead’s and Hell Point seafood 2000 Pennsylvania ave. nW. 202-296-7700. 12 Dock st., annaPolis. 410-990-9888.


At these establishments, the crab is mixed with mayonnaise and seasoned with sweated onions, tarragon, parsley, lemon and a pinch of bread crumbs to hold it together, before being sauteed and finished in the oven. Both the formal Washington restaurant and the dockside Annapolis space — ask for a seat on the patio — follow the blue crab season from the Gulf up the East Coast for the sweetest meat, shown off by a rich mustard creme fraiche sauce and fresh corn relish.


PassionfisH 11960 Democracy Dr., reston. 703-230-3474.


Chef Chris Clime keeps his sauteed, oven- finished crab cakes simple: jumbo-lump meat plus a touch of Old Bay, Tabasco and chives for seasoning. Ten he lets his customers dress them up. Dip the flaky, snow-white meat in one of four sauces, including red Tai curry or beurre blanc. We’re partial to the butter pickle tartar. — Washington Post staff


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