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They may not be from Maryland, but these crabcakes taste just as fresh and fantastic.
Updated: January 01, 2001
All crab, no filler in these tasty cakes from Seattle's legendary fine-dining destination, served in a pool of Valencia orange butter.
Tom Douglas loves 'em so much he wrote a cookbook all about them. Sample his classic version at this tourist-friendly seafood spot.
Smooth and meaty, the velvety cakes at this waterfront restaurant are embellished with a smooth lemongrass cream sauce.
Accompanied by inventive seasonal sides and stunning Lake Washington views, the Dungeness crab cakes at this Eastside cafe are worth the drive across the bridge.
The jumbo Dungeness cake--chock full of meaty chunks of crab--is served with crispy fried beets and a slightly spicy sauce Louis at this upscale Pike Place diner.