I grew up on the Eastern Shore of Maryland – otherwise known as God’s Country. Honestly, it was a wonderful place to live and I didn’t realize how wonderful until years after living in Richmond. I miss home for so many reasons – the water, the small town feel, and the food.
In particular the crab cakes. Blue crabs. The only crab cakes that matter.
I used to think no one in Virginia made them the right way. And by the right way I mean either my mom’s recipe or the Crab Claw in St. Michaels, MD. So while in Virginia Beach the other day, we decided to try one of the beach’s better restaurant’s – Waterman’s Surf and Grill at 415 Atlantic Avenue.
And realistically, this is winter, so I probably need to revisit this in the summer season. People rave about their crab cakes and I wanted to try them. So what does this expert think?
What makes a perfect crab cake?
- Lump meat and lumps of meat. backfin baby!
- A cake that is WAY more crab than filler.
- One that falls apart on the plate because SO MUCH CRAB.
- Literally crab and seasonings (I want to TASTE the Old Bay) in the shape of a round patty.
- Bread crumbs = ZERO – don’t let me see them.
How did Waterman’s measure up?
I’d give it an A- for falling apart on my place (a good thing), good seasoning (also a good thing), but could have been a bit crab-meat-lumpier (giving them some leeway here because it is January). All in all a good buy for the $12.99 for a one cake platter with coleslaw and fries.