"Housed in a historic mill with a tranquil, airy dining room, this spot is notable for using Chesapeake Bay crab meat year-round (pasteurized in off months and fresh in season) and for a traditional crab cake that combines egg and panko with mustard and fresh herbs. The lightly broiled cake is served sandwich-style on grilled brioche with Old Bay mayo and pickled red onions to highlight the crab’s brine and sweetness." - ByChristina Tkacik