Gertrude's Chesapeake Kitchen

Traditional all-lump Baltimore recipe by John's grandmother, broiled.

Server's daily crab cake special.

Spicy miniature East-meets-West crab cakes with ginger, garlic and serrano chiles, topped with three-mustard sauce.

Maryland crab soup from Gertrude's Chesapeake menu lineage.

Traditional vegetable-based Maryland crab soup with lump crabmeat.

Local field greens, grape tomatoes, fennel, carrots, cucumbers and balsamic vinaigrette.

Local field greens, fresh berries, local goat cheese, toasted pistachios and raspberry vinaigrette.

Gulf shrimp and Clayton’s crabmeat wrapped in pancetta over local cheddar-Pepper Jack grits with garlic spinach.

Broiled all-lump Baltimore-style crab cake with fries, apple-fennel slaw, and basil-caper tartar sauce.

Boardwalk crab cake featured on Gertrude's restaurant week/events menus.