Food & Dining
These Crab Cakes Are So Good People Are Planning Entire Vacations Just to Taste Them
From Maryland legends to West Coast twists, these crab cakes are making foodies pack their bags — and their appetites.
Crab cakes may be simple in theory — but in the right hands, they become unforgettable.
Originating from Indigenous tribes near the Chesapeake Bay, the humble crab cake has evolved into a cross-country culinary obsession. Now, whether you’re in Maryland or Manhattan Beach, chefs are spinning their own flavorful takes on this American seafood classic. Some are fried, some baked, and some are barely held together by anything other than jumbo lump crabmeat and blind faith.
We scoured the U.S. to find seven standout crab cakes that are not only worth trying — they’re worth traveling for. Here’s where crab lovers are heading this summer.

Jimmy’s Famous Seafood – Baltimore Maryland
It’s the crab cake that gets shipped nationwide for a reason.
Chef Tony Minadakis has turned a family recipe into a global phenomenon. Crafted with crustless white bread, Jimmy’s secret seasoning, and high-quality local crab meat, these cakes are light, flavorful, and practically fall apart in your fork. Can’t get to Maryland? Jimmy’s will ship them to your door.
Faidley’s Seafood – Baltimore Maryland
The Original Queen of Crab Cakes Still Reigns.
Founded in 1886, this family-run fish market has one of the most iconic crab cakes in the country. Nancy Faidley’s hand-formed, jumbo lump-only recipe remains unchanged since 1987 — and it’s still packed with flavor. Served with nothing but lettuce, tomato, and crackers, it lets the crab shine through.
Manhattan Beach Post – Manhattan Beach, California
Crab cakes with a coastal memory — and a West Coast twist.
Chef David LeFevre brings his East Coast roots to California with his take on the crab cake, featuring Maryland blue crab, Old Bay, chives, apple, and house-made lemon remoulade. With crunchy pickles and cabbage slaw on the side, it’s a beach-town dream in every bite.
Charleston Grill – Charleston, South Carolina
Held together by love and hope says Chef Michelle Weaver.
These crab cakes are pure decadence. Chef Weaver uses jumbo blue lump crabmeat and minimal filler, letting the seafood speak for itself. Nestled inside the luxe Belmond Charleston Place hotel, it’s a must-try for visitors looking to taste Lowcountry luxury.
The Tomato Shed Café – Johns Island, South Carolina
Down-home charm meets deep-fried magic.
Born out of a lunch stand and built into a beloved café, this spot uses founder Miss Babs’ original recipe: crabmeat, cracker crumbs, peppers, and secret seasoning. Deep-fried and dished up with tartar sauce, lettuce, and tomato — it’s Southern comfort on a plate.
6. Fenwick Crab House – Fenwick Island, Delaware
For the Love of Crab Cakes isn’t just a menu item — it’s a movement.
This award-winning eatery has turned the crab cake into a sandwich superstar. The signature dish? A juicy crab cake BLT stacked on a brioche bun. It’s rich, crispy, and delightfully over-the-top — perfect for summer road trippers chasing flavor.
Seatown Rub Shack & Fish Fry – Seattle, Washington
Dungeness crab, coriander crème fraîche, and a side of wow.
Chef Chris Schwarz blends classic technique with Pacific Northwest flair. These Dungeness crab cakes come with asparagus and crispy potatoes, but it’s the coriander-spiked crème fraîche that seals the deal. It’s elevated comfort food at its finest.
The Final Word
Whether you prefer yours baked, fried, dressed up, or down, one thing’s clear: America is obsessed with crab cakes. And if you’re ready to chase the ultimate version, these seven destinations are waiting — fork in hand.
So go ahead: plan that trip. Your taste buds will thank you.
Food & Dining
She Swapped Puff Pastry for White Bread—This One-Skillet Chicken Potpie Recipe is Breaking the Internet
Rotisserie chicken, mushrooms, and a genius shortcut make this weeknight potpie a soul-soothing masterpiece you’ll want to make again and again.
When it comes to comfort food, potpie is king. But let’s be honest — between prepping pastry dough and simmering filling from scratch, it’s often reserved for a Sunday afternoon affair. But what if we told you that a creamy, bubbling chicken-and-mushroom potpie could be on your table in under 30 minutes — and all you need is one skillet?
That’s exactly what food innovator Grace Parisi has achieved — and the culinary world is eating it up.
“No Pastry, No Problem”: The Brilliant Swap That Changed Everything
Parisi’s secret weapon? Buttered white bread.
Instead of the usual puff pastry or biscuit topping, she reaches for soft, white sandwich bread, butters it generously, and crisps it right in the oven on top of the creamy filling. The result? A crunchy, golden crown of toast that gives you all the flaky satisfaction of a traditional crust — with none of the work.

And don’t worry, purists — the flavor doesn’t suffer one bit. If anything, the bread absorbs just enough of the creamy sauce to create a flavor bomb in every bite.
The Magic Starts with Store-Bought Rotisserie Chicken
Let’s talk convenience. No one wants to poach and shred chicken on a weeknight. That’s why this recipe calls for store-bought rotisserie chicken, which is not only packed with flavor but also incredibly time-saving. Just tear it into bite-sized pieces and you’re ready to roll.
Add in sautéed mushrooms, onions, and a splash of cream, and you’ve got a filling so rich and velvety, it could make grandma weep.
Why It Works
- One-skillet method = minimal dishes
- No pastry dough = saves at least 45 minutes
- Uses fridge and pantry staples = super budget-friendly
- Feeds a crowd = perfect for family dinner or guests
This recipe is part of a growing trend among busy home cooks looking for restaurant-level comfort food with grocery store shortcuts. And frankly, it’s a delicious rebellion.
“She Swapped Puff Pastry for White Bread”—This One-Skillet Chicken Potpie Recipe is Breaking the Internet
- Sauté onion and mushrooms in butter until golden.
- Stir in flour, then slowly add broth and cream to create a thick sauce.
- Fold in shredded chicken and seasonings.
- Top with buttered bread (butter side up).
- Bake at 400°F for 12–15 minutes, until the bread is crisp and golden.
Serve it hot, straight from the skillet, with a crisp green salad or roasted veggies.
Food & Dining
The Secret Behind the Butteriest Bread You’ll Ever Taste — Chef Iliana Regan’s Brioche Will Change Your Kitchen Forever
If clouds could be baked, they’d taste like brioche. But not just any brioche—Chef Iliana Regan’s extra-rich version has been hailed as one of the most luxurious loaves to come out of an American kitchen. Soft, deeply golden, and impossibly buttery, this French classic gets a gourmet revival in Regan’s hands at her acclaimed Chicago restaurant, Elizabeth.
Brioche is not your average weeknight bread. It’s an investment of time, technique, and patience—but the reward? A crust so delicate it shatters, and an interior so tender it’s practically custard. “You can’t rush flavor,” Regan says, and her version proves that some things are absolutely worth waiting for.
It’s not just bread,” she explains. “It’s breakfast, it’s dessert, it’s a memory of Paris—folded in butter.
Why Brioche Is a Baker’s Everest

With a dough enriched by eggs, milk, and a shocking amount of butter, brioche walks the line between pastry and bread. It takes careful mixing to build structure, long proofing to develop flavor, and a gentle hand to shape.
Most home bakers shy away from it. But Regan leans in. Her technique, perfected over years of trials in the kitchen, turns an intimidating recipe into a triumph of texture. The dough rests overnight, allowing fermentation to deepen the flavor, and is then gently rolled and braided before its final rise.
What emerges from the oven is a showstopper: burnished crust, tender layers, and a rich, buttery fragrance that fills the kitchen like a Parisian boulangerie.
How to Use It (Beyond Just Staring at It)
Fresh brioche needs little embellishment. Slice it warm and smear with jam. Toast it and top with poached eggs. Or, go all in: make French toast, bread pudding, or even an upscale burger bun.
Regan has even been known to caramelize brioche cubes and toss them into savory salads—proving once again there are no rules when you’re working with the best.
A Taste of Paris, Baked in Chicago
At Elizabeth, where hyper-local ingredients meet storytelling menus, Regan’s brioche is more than just food. It’s a symbol of slow craft in a fast world. “There’s something sacred about working with your hands,” she says, “and watching dough become something alive.”
And if you’ve never made bread before? Let this be your first. But be warned—after a bite of this cloudlike loaf, ordinary toast may never satisfy again.
Food & Dining
You’ve Never Tasted Bread Like This The Ancient Persian Secret Behind Nan-e Barbari’s Golden Crust
Persian flatbread Nan-e Barbari is making a global comeback—thanks to a floury trick and a chewy bite that’s impossible to forget.
If you’ve only known pita or naan, get ready to meet their bold, crusty Persian cousin: Nan-e Barbari. It’s thick, chewy, golden-crusted, and steeped in centuries of Iranian culinary tradition. But what makes this bread truly unforgettable? The secret lies in a simple, centuries-old glaze called roomal—a flour paste that creates its signature burnished crust.
Originally baked by the Barbari people of northeastern Iran, Nan-e Barbari is one of the oldest styles of Persian bread. It’s now winning hearts across home kitchens and bakeries from New York to Sydney, celebrated for its rustic charm and addictive texture. Served with salty feta, plump olives, or a smear of labneh, it turns a simple snack into a cultural experience.
The Magic Is in the Method
Bread may be the simplest of foods, but Persian bakers take it seriously. Jessamyn Rodriguez, founder of Hot Bread Kitchen, shares a technique that combines ancient tradition with modern ease.
It’s the roomal that transforms this bread from good to unforgettable,” Rodriguez explains. “It crisps the surface just enough to contrast with the tender, pillowy inside.

To try it at home, start by combining 2 cups of lukewarm water and 1 tablespoon of yeast in a stand mixer. Let it sit for five minutes until frothy. Then, add 4 cups of bread flour and 2 teaspoons of salt. Mix on medium speed until it forms a shaggy dough, then increase to medium-high and knead until smooth and supple—about six minutes.
Once you’ve kneaded the dough briefly by hand and transferred it to a lightly oiled bowl, cover it with plastic wrap and let it rise in a draft-free area until it doubles in size—typically one hour.
While it rests, prepare the roomal: a simple mix of flour and water boiled into a paste. This is brushed over the dough right before baking and is the key to that deep golden finish.
A Cultural Staple, Reimagined
Traditionally served with Persian stews and cheeses, Nan-e Barbari has become a canvas for both sweet and savory spreads. “Think avocado toast, but better,” laughs one Tehran-born home cook now living in California. “My grandma used to make it with sour cream and cucumbers. Now I serve it with hummus and poached eggs.”
As global cuisines continue to blend, ancient breads like Nan-e Barbari are finding new life in modern kitchens. And once you’ve made it—or tasted it—you may never look at supermarket bread the same way again.
-
Entertainment6 days agoHe-Man Wears a Suit Now… Nicholas Galitzine’s ‘Masters of the Universe’ Trailer Drops a Shock Fans Didn’t See Coming
-
Entertainment1 week agoBrazil Eyes Oscar History Again… ‘The Secret Agent’ Scores Best Picture Nomination as Wagner Moura Stuns Hollywood
-
Entertainment4 days ago“Comedy Needs Courage Again…”: Judd Apatow Opens Up on Mel Brooks, Talking to Rob Reiner, and Why Studio Laughs Have Vanished
-
Entertainment1 week agoBox Office Shocker as Chris Pratt’s ‘Mercy’ Knocks ‘Avatar 3’ Off the Top but Nature Had Other Plans…
-
Entertainment6 days agoOscars Go Global in a Big Way as This Year’s Nominations Signal a New Era: ‘The Academy Is Finally Looking Beyond Hollywood…’
-
Entertainment1 week agoMichael Bay Makes a Power Move… Blockbuster Director Signs with CAA in a Deal That’s Turning Heads
-
Entertainment6 days ago“Dangerously Kinky… and Darkly Funny”: Olivia Wilde and Cooper Hoffman Push Boundaries in ‘I Want Your Sex’
-
Entertainment1 week ago“I Thought I’d Pass Out”… Sundance Veterans Reveal the Nerves, Breakdowns and Breakthroughs Behind Indie Cinema’s Biggest Stage
