FANWOOD, NJ -- You don't have to travel under the sea to Bikini Bottom if you want delicious Crabby Patties.
Summer sees a spike in sales of crab cakes and Maryland crab bisque at the Fanwood Grille (34 South Martine Ave., Fanwood). Chef Paul Watterson uses lump Maryland crab in both recipes.
"Lump crab costs more, but the payoff is in the taste. It is perfect for our crab cakes that we make from scratch," says Chef Paul Watterson. "People call ahead to order the crab bisque. It has a little zing to it because of the Old Bay and other spices, but the cream balances it off. More than a few customers have told us that it is the best soup they have ever had."
Since winning the distinction of "Best Soup in New Jersey" from The Daily Meal in January 2017, soup connaisseurs have traveled to The Fanwood Grille to get their fix. Crab bisque is one of the top sellers, particularly in the summer months, along with lobster bisque, vegan butternut, Mexican chicken tortilla, and classic chicken noodle.
The term “crab cake” was first coined in the 1930s by Crosby Gaige, who combined meat with spices and breadcrumbs or crackers. In his cookbook titled, New York World’s Fair Cook Book, Giage finally gave the popular recipe a name: “Baltimore Crab Cakes.”
The crab cake sandwich is served on a brioche roll with lettuce and tomato, along with Jersey Shore fries, homemade cole slaw and a secret spicy sauce made at the Fanwood Grille. New to the eatery's Sunday brunch menu is a crab meat with asparagus omelet.
34 South Martine Ave.
Fanwood, NJ 07023