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“Best Crab Cakes”
-James Michener
Author of Chesapeake

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The Baltimore Sun, November 22, 2007
“… actor Robert Duvall raved about the inn's crab cakes on Martha Stewart's television show.”
“It was Michener who, in a casual mention in a newspaper interview, deemed the Robert Morris' backfin crab cakes the best in the region - no small detail, customers thought, from the novelist who spent a good portion of his life sailing the bay.”

The Star Democrat, November 21, 2007
“Over the years, the Robert Morris Inn has played host to a multitude of
celebrities, from Elizabeth Taylor to Walter Cronkite to James Michener,
who praised its crabcakes as the best he'd ever eaten.”

The Baltimore Examiner, June 28, 2007
“There is nothing more patriotic — in Maryland at least — than eating a crab cake during an Independence Day celebration. And the cakes at Robert Morris Inn are not to be topped.”

Southern Living (Mid-Atlantic Living) March 2007
“For Example, thanks to Ben, they now ship fresh crab cakes nationwide.”

Washington Post, May 28, 2006
“He confirmed what we'd heard (and read on the lodging's sign), that the Robert Morris Inn has the best crab cakes around.”

Frommer's Maryland & Delaware, 7th Edition May 2006
“You can take James Michener's word for it: These are great crab cakes.”

The Chesapeake Bay Book, 6th Edition 2005
Made from jumbo lump crabmeat, these creations are held together seemingly by sheer will. It seems the Robert Morris Inn does not know the meaning of the word “breading.”

Englewood Sun Herald, December 2005
"I have never eaten anything more delicious than a Maryland crab cake from the famous Robert Morris Inn on Chesapeake Bay... Spurred on by our mutual friend Glenn "Old Cub" Beckert, a group of us recently ordered a shipment of 18 cakes. We gorged and were so delighted we reordered."

Conde Nast Traveler, June 2005
"Author James A. Michener was a fan of the crab cakes in the restaurant at the Robert Morris Inn, one of America's oldest hostelries. You'll be equally impressed by its lovely waterfront location."

Captain's Winter Guide 2004
"Now, I was a bit skeptical about the claim "Best Crab Cakes." I happen to be quite a crab cake connoisseur and had been waiting till tonight to test the claim. Well let's just say that the Robert Morris Inn is not guilty of false advertising! I truly believe that those were the best crab cakes I have ever had. I even had an order shipped back home to my sister-in-law in Long Island and she is still raving about them."

The Ocean Pines Gazette, September 2004
"However, the crab cakes by far were the "best" I have ever tasted. It is worth the trip just to go to the Inn and order the crab cakes. You will not be disappointed, rest assured!"

Boat U.S. Trailering Magazine, Aug/Sep 2004
"Michener always visited the stately Robert Morris Inn which he said had the best crab cakes he's ever been served (see, Michener knew about the state and it's affinity for ownership of the crab)."

The Mariner, August 2004
"It was 100% jumbo lump sweet crab that needed no seasoning at all and well worth the price of $12. Having crabcaked it up and down the bay, I do vote these beauties are indeed THE BEST!"

Soundings: The Nation's Boating Newspaper, July 2004
"CRUISER'S CHOICE: BEST OF THE BEST "Best Crab Cake: Robert Morris Inn, Oxford, MD."

Frommer's Maryland & Delaware, 6th Edition May 2004
"The many varieties of crab cake are exceptional: baked seafood au gratin (crab and shrimp with Monterey Jack cheese, cheddar, and seasonings), Oxford crab cakes (seasoned, breaded, and fried), and Morris crab cakes (oven baked without the breading)."

Chesapeake Life, October 2003
"The family still serves the same lush, all-lump crab cakes that author James Michener rated the best on the Eastern Shore..."

Southern Living Magazine, May 2003
"A Little Slice of Heaven" Locals report that James Michener wrote part of his book "Chesapeake" here.

Boston Globe, May 2002
"I took a bite, and my ship set sail. I savored their soft velvety texture, relished their rich creamy center, and started to unwind."

Chesapeake Life, February 2001
"Both my crew and I were delighted with the food, service, and ambience...and have gone back for many years."

The Washington Times, August 16, 2001
“The pair were tasty and tender, certainly Mr. Michener was right…”

The Maryland Restaurant Association May 2000
The Robert Morris Inn was enshrined into the "Hospitality Hall of Honor" to pay tribute to their leadership, hard work, courage, creativity, dedication and prestige to the Industry in Maryland.

The Atlantic Journal-Constitution, October 1999
"And the broiled Morris crab cakes served were so tender I ordered an extra one. I had never tasted such pure delicate crab meat."

Washingtonian Magazine, May 1999
"Opposite the village harbor is one of the shores most appealing larger lodgings, the Robert Morris Inn...The dining room gets excellent reviews."

Pittsburgh Post-Gazette, April 11, 1999
"It was at the Robert Morris Inn that we were to find the best of the best crabcakes Talbot County (and perhaps Maryland) has to offer."

Power and Motoryacht, February 1999
"But the Inns quiet-and of course, its delicious crab cakes- eventually calmed me."

Washington Post, February 14, 1999
“If he had presented me a jewel-encrusted crown on a damask pillow, I would not have been more elated than with this perfect crab cake ensconced in a warm bun. I savored every bite, especially the solid lump of crabmeat at the center, the sign of a premier crab cake.”

Style Magazine, July-August 1998
"A favorite destination for residents and tourists who appreciate traditional Maryland fare served in a historic atmosphere."

Gourmet Magazine, June 1998
"While researching his novel Chesapeake, James Michener allegedly ate plenty of crab cakes at The Robert Morris Inn."

The Philadelphia Inquirer, August 30, 1998
"A reputation for the best crabcakes around still seems well deserved."

The Baltimore Sun,September 27, 1998
"The Robert Morris Inn serves benchmark crabcakes big, plump backfin jobs perfectly baked and served in an ambience rooted in the 18th century."

Bon Appetit, Christmas 1996
"Succulent crab cakes are made with lump back-fin meat; luscious seafood au gratin cakes are a mixture of crab, shrimp, Monterey Jack and cheddar cheeses..."

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Rated "Best Crab Cakes" by James Michener, Author of “Chesapeake”