We love bringing the best people in Baltimore together. There’s been a magazine story on the wall at Koco’s Pub for years that compares the Marcella Knight’s jumbo crab cake to the smoked version from our friend Chef Nancy Longo of Pierpoint. So, Nestor brought them together in Lauraville on the Maryland Crab Cake Tour for foodie fun.

Nancy Longo and Marcella Knight, both renowned for their Maryland crab cakes, discuss their unique recipes and the history of crab cakes. Nancy’s smoked crab cake at Pierpoint uses smoked crab meat, mayo, Dijon mustard, and minimal breading, while Marcella’s classic crab cake at Coco’s Pub relies on hand-cut bread for binding. They share stories about their culinary journeys, including Nancy’s 25-year tradition of making smoked crab cakes and Marcella’s use

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