"A family-run institution that's been serving the Hamilton area since 1985, Koco's started out as a tiny hole-in-the-wall that barely had a functioning kitchen. Joanna Kocovinos, who opened the location with her husband John, would head out to the store every day and pick up stuff to cook for the customers. Her baseball-sized Maryland crab cakes, which she cooked in a small countertop pizza oven, became her specialty."
"The ginormous, crab-heavy patties have earned Koco's a number of awards, and customers now travel from all over to try them. The cakes are made using jumbo lump crab meat, and they're served with sides, which include coleslaw, fries, crackers, or a salad. They are also available as sandwiches. The "original" platter features one 11-oz crab cake, while a double platter is also available."
Maryland supplies more than a third of the blue crab eaten in the U.S., and Old Bay Seasoning is a regional staple. Koco's Pub in Baltimore has been family-run since 1985 and began as a tiny establishment with an almost nonfunctional kitchen. Joanna Kocovinos and her husband John built a reputation with baseball-sized crab cakes cooked in a countertop pizza oven. The pub now sells over 2,000 crab cakes weekly, made with jumbo lump meat and praised for large portions and minimal filler. Menus include platters, sandwiches, a junior option, loaded crab soup, and creamy crab dip.
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