Berks County isn’t near the ocean, but it definitely holds a blue-ribbon reputation for crab cakes.
Porch Restaurant & Pub
Porch is near the Berks-Lebanon border — an easy drive for crazed crab cake fanciers. Executive Chef Joe Edwards certainly has the chops for his signature dish, with a stellar culinary background (including Le Bec Fin). “Our crab cakes are the best! A steady seller,” he says enthusiastically. “We use ALL jumbo lump, where the claw comes into the body, not the backfin, not the claw. It’s all the best crabmeat. It’s a straight-out fine dining dish — barely any bread crumbs — and we make a binding of mayonnaise, Dijon mustard, and Worcestershire. We put a chiffonade of fresh basil in it, too. I tell my chefs to knit the cake together gently, then put it in the cooking tray.”
He doesn’t believe in packing crab cake “like a snowball.” Says Chef Joe, “It’s just baked in the oven — a pile of crabmeat held together gently and served atop farfallini, or baby bowtie pasta, that’s been tossed in beurre blanc.”
Porch is “a tiny restaurant,” Chef Joe explains. “Our upstairs is two to three tables for fine dining, and the downstairs is a popular pub with light fare.”
On the second Sunday of every month, Porch’s brunch offers a Crab Cake Eggs Benedict, using house-baked bread and two-ounce crab cakes instead of the usual four-ounce cakes.
890 Tulpehocken Rd., Myerstown
717.866.2200
The Bridge Inn Pleasantville
Head toward Oley on Route 73 — and keep going a while. You’ll be deep in cornfields and meadows when you arrive at The Bridge Inn
Pleasantville, where fine dining is a passion for co-owner Dan Sickafus and co-owner/chef Brian Favinger. Their crab cakes have consistently received raves, and one luscious bite is all you need to know why. As Dan says, smiling, “It’s just a good, good recipe. Why change a good thing? We get the jumbo lump crab, which is the best you can get.” And, he adds, “I do think the preparation has a lot to do with it.”
Suggesting that simplicity and quality meat are key to the tantalizing flavor, Dan questions, “Why would you put red bell pepper in the cake? You don’t want anything to ruin the delicate flavor of the crab! Crab is a lighter flavor.” Pair these cakes with Tom Gore Sauvignon Blanc or Chardonnay ("but nothing too oaky,” says Dan) to fully savor the unique feel and flavor.
Rte. 73 & Covered Bridge Road, Pleasantville
610.689.5818
Adelphia Seafood: Make ’em at Home
Freshness is why Adelphia Seafood claims crab cake kudos. According to Chef Mike Martino, “We use the freshest crabmeat, as we have very good relationships with a lot of suppliers.” Customers purchase their cakes ready-to-cook from three Berks retail locations. Then, he explains, “You get restaurant-quality product where you can enjoy crab cakes any night of the week.”
There are two types: “One is made of jumbo lump meat, while the other is our backfin cake, more seasoned than the other,” he says. “We like a mixture of crabmeats. Some are drier; some are sweeter. If you add a little bit of claw meat, it adds a little sweetness.” Adelphia blends their own seasonings and spices.
West Lawn Retail Location, 3024 Penn Avenue, West Lawn 610.670.2500, ext. 1
Fairgrounds Farmers Market, 2934 N. 5th St. Highway, Reading 610.921.8393
Shillington Farmers Market,
10 S. Summit Avenue, Shillington 484.513.3140
Austin’s Restaurant and Bar
Centrally located in what is almost the dead center of Berks County, Austin’s Restaurant and Bar has a well-earned reputation. Amidst the menu’s baby back ribs, chicken bruschetta pasta, and “Tower of Cobb” salad sits a simple description: “Crab Cakes. Two large, lump, backfin crab cakes.” While the description may be short, these are not short on flavor or visual appeal. Two hefty crab cakes with golden brown tops and moist interiors immediately capture the attention of the eye, followed by the taste buds upon first bite. That one-of-a-kind taste of luscious crab, a hint of Old Bay, and the consistency of a light seafood salad combine with a slightly crunchy texture from the toasted top, almost overwhelming the senses. Manager Tammy says, “We use all fresh crab, no imitation, and they’re made right here on location. We don’t use a lot of fillers — it’s mostly crab meat.”
With a “hint of dill” tartar sauce that manages to be both sweet and tangy, and a cocktail sauce that tastes fresh and full of tomato flavor, Austin’s offers accompanying condiments to please everyone.
The cakes are served with your choice of Austin’s delectable sides, ranging from creamed spinach and baked potato to mac and cheese and French fries, making the combinations to accompany your delicious dinner endless. Order the on-menu Sauvignon Blanc for an impeccable white wine complement to a completely perfect seafood dinner.
1101 Snyder Rd., West Lawn
610.678.5500
