Last week, the CCR reviewed Schultz's Jumbo Lump crab cake. This week, we continue our review of Schultz's and try their other popular offering, the Backfin crab cake. In case you missed it, Schultz's has a history dating back to 1950. Originally a barroom, in 1969 the place has expanded to the establishment that it is today while still carrying on the Schultz name. We felt their Jumbo Lump crab cake was quite nice, but the backfin is certainly cheaper and was on special the night we stopped by. Is it as good as the Jumbo Lump? Let's find out!

Lib's Grill is a new venture from a well known Italian restaurant chain, Liberatore's. Instead of opening yet another Italian restaurant location, they opened a new raw bar concept (which happens to be a few doors down from one of their Italian restaurant locations). You'll find an extensive oyster bar, in addition to steaks, sandwiches, flatbreads, and seafood. Which, of course, includes crab cakes. Do they use the same recipe as their parent restaurant, or did they come up with their own unique take? Let's find out!

For over 60 years, there has been a restaurant on Route 40 that has been a local favorite. That establishment would be The Bayou. The current owners purchased the restaurant back in 1982, and ever since, the Wards have strived to provide top quality local cuisine in a place that emanates local ambience. Their three dining rooms are decorated with decoys (as Havre de Grace is known as The Decoy Capital of the World), local scenes depicted in paintings and photographs, and historical newspaper accounts. Of course, it was the crab cakes that attracted us. Read on to see how they were!