This Georgia Beachfront Restaurant Serves Crab Cakes Locals Claim Are Even Better Than Maryland’s
When it comes to crab cakes, Maryland has always worn the crown. But down in Richmond Hill, Georgia, a waterfront spot called Marker 107 is stirring up some serious seafood rivalry.
Locals are whispering (and sometimes shouting) that these coastal cakes might just dethrone the Old Line State’s famous recipe, one buttery, crispy bite at a time.
Perched On The Marsh
Marker 107 along Kilkenny Road overlooking Georgia’s coastal marshes, giving diners a front-row seat to Georgia’s tidal ballet. Every meal here comes with a side of sweeping water views and the kind of salty breeze that makes you forget you’re not on a yacht.
The restaurant’s location isn’t just pretty. it’s strategic, placing you smack in the middle of the coastal ecosystem that supplies your dinner. Unlike landlocked seafood joints that rely on freezer trucks and wishful thinking, this spot benefits from its coastal proximity and focus on fresh seafood sourced from Southeast Georgia waters.
The tides roll in and out like clockwork, reminding you that your crab cake was made with lump blue crab delivered fresh, not frozen. It’s the kind of setting where the scenery tastes as good as the food.
Why Locals Are Daring to Compare
For generations, the Chesapeake Bay has been the undisputed crab cake capital, with recipes passed down like family heirlooms. Suggesting another state could compete is culinary treason in some circles.
Yet here in Georgia, the locals aren’t just competing, they’re quietly confident they can hold their own. It takes guts to go up against Maryland’s legacy, but Marker 107 has earned that confidence through consistent praise from diners and food reviewers.
Guests who’ve eaten both versions say the Georgia take holds its own, and some even prefer the Southern spin. The audacity is real, and so is the flavor.
How Marker 107 Crafts Its Crab Cakes
At Marker 107, the crab cake philosophy is simple: let the crab be the star. According to the restaurant’s menu, their lump blue crab cake is seared, then oven-finished, and served with a citrus aioli.
They use jumbo lump crab meat, which means big, sweet chunks that don’t need to hide behind breadcrumbs or filler. Seasoning here leans into Old Bay’s distant cousin—a blend that complements rather than competes with the seafood’s natural sweetness.
Each cake gets pan-seared to golden perfection, creating a crispy exterior that shatters under your fork. The technique is all about restraint and respect for the main ingredient, which is exactly how crab cakes should be made.
From Georgia Waters To Table
Freshness isn’t just a buzzword at Marker 107—it’s part of their coastal DNA. The restaurant sources its seafood from regional suppliers along the Georgia and Atlantic coasts, ensuring short travel time from dock to kitchen. This proximity translates directly to flavor, as any seafood lover will tell you.
While the restaurant doesn’t publish specific sustainability policies, its focus on local suppliers naturally supports shorter, more transparent sourcing. When your crab cake tastes this fresh, you can practically hear the ocean in every bite.
Local Testimonies
Don’t just take our word for it—the locals have spoken, and they’re not holding back. Reviews on TripAdvisor and Yelp highlight the crab cake as a must-try, often praised for its “jumbo lump meat” and “no filler” approach.
One diner called them “the best crab cakes in the South,” while another said, “I used to drive to Maryland for good crab cakes—now I just come here.”
These aren’t paid endorsements or polite Yelp reviews, they’re genuine testimonies from people who know their seafood.
Coastal Georgians grow up eating crab, so when they say Marker 107 nails it, that carries weight. The restaurant has built a loyal following based on word-of-mouth and repeat visits, which is the ultimate compliment in the food world.
Sides, Sauces & Secrets
A great crab cake deserves equally great company, and Marker 107 knows how to dress the plate. Their house-made remoulade brings tangy heat without overpowering the delicate crab, while a squeeze of fresh lemon adds brightness that cuts through the richness.
The coleslaw is crisp and lightly dressed, providing textural contrast that keeps each bite interesting.
Fresh herbs and simple plating make the dish both elegant and unfussy, turning comfort food into something coastal-chic. The focus stays where it belongs—on the crab itself.
What to Know Before You Go
Timing is everything when visiting Marker 107, especially during peak season from spring through early fall when tourists flood the coast. Reservations are available through their website and can help reduce wait times, especially on weekends. Off-season visits offer shorter waits and a more relaxed vibe.
Crab and seafood availability may vary slightly by season, depending on local harvests, but the restaurant maintains its signature crab cake year-round.
Check the tide schedule if you care about the view: high tide brings the water right up to the marsh grasses for maximum scenery. Insider tip: arrive around sunset for the best lighting and cooler temperatures on the outdoor deck.