I’m not quite sure how I missed the crab cakes at The Grand Central Oyster Bar all these years. It’s no secret, since they sell out on Wednesdays, the only day they’re on the menu. A mixture of fresh and dried breadcrumbs create the perfect texture for these deep-fried jumbo lump crab cakes. And the accompanying Baltimore sauce, a marinara with Tabasco and Old Bay seasoning, is also a killer. Is it Wednesday yet?
Note: Available both as an appetizer or main dish. The entrée portion comes with fries.
Editor’s PickCelia Sin-Tien Cheng | July 28, 2008
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