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Bobby’s Crabcakes knows how to treat Maryland’s signature dish right. Bread crumbs, veggies, mayo, and other fillers are kept to an absolute minimum. Instead, owner Bobby Bloch relies on jumbo lump meat—from Chesapeake blue crabs when available—which is precariously held together with just enough binder and seasonings. Broiled and carefully placed on a potato roll—with some killer fries on the side—this crab cake has no peer. If it weren’t for the plates, silverware, and marble-and-wood décor, you’d think you were on the Eastern Shore, eating from a cardboard tray. It tastes that authentic. And just think: It’s less than half the drive from D.C.