This is the fifth straight year for Courtyard at Marriott and chef Mark Chopko—and he still won’t tell us the secret to his recipe. Suffice it to say, those all lump cakes have become the restaurant’s signature dish. (400 David Hollowell Drive, Newark, 737-0900, www.marriott.com)
Those served at Nantuckets Restaurant are peerless. The seasoning is a secret, but they start with the essential basic: lumps of real Maryland blue crab. The caper rémoulade is a delicious alternative to the cocktail and tartar sauce served elsewhere. And they don’t cost a fortune—rare for crab cakes ofthis caliber. (601 Coastal Hwy., Fenwick Island, 539-2607, www.nantucketsrestaurant.com)
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Big Fish Grill
720 Justison St., Wilmington, 652-3474
www.bigfishriverfront.com
Woody’s Dewey Beach Bar & Grill
1904 Hwy. One, Dewey Beach, 260-9945
www.deweybeachbar.com
