pappas restaurant

stepping into the original parkville location of pappas is like stepping into a time machine. while the decor is on the old-fashioned side and the customers are, too, their lumpy 8-ounce crab cakes are a thing of beauty. they use colossal lump crab and darn little filler. they’re not overly spiced, either, so the sweet sweetflavorof the blue crab shines. if you’re looking for a pile of unadulterated crab, pappas’ is your place.   $$ 1725 taylor ave, baltimore, md http://pappasparkville.com       4. great sage i’m now going to make your head spin. while there are plenty of really good crab cakes around that use actual crab, one of my all time favorites is a crab cake made with no crab at all . that’s right–a vegetarian crab cake. vegan, to be exact, because great sage, in clarksville, about 25 miles outside of baltimore, serves no animal products of any kind. their “crab” cake is made with shredded hearts of palm, the moist texture of which mimics crab in a quite convincing manner. bo

pappas' crab cake is very good! the huge lumps of crab have a big, meatyflavorwith a little bit of sweetness, and there were hardly any broken pieces. the binder has a little bit of flavor, but doesn't really add much unless you get a large concentration of it, as it does get a bit too saucy in some places. as mentioned before, the spice was lacking, but sprinkling on some of pappas' seafood spice does help create more of aflavorprofile. but overall we were quite surprised at theflavorof the crab meat, which does hold its own quite well.