Timbuktu is a place for crab, just crab.
In early December, I sat at the bar at this Elkridge institution after flying into BWI, and I thought about my college roommate who always recommends that you eat the speciality of the house. That's what I did. A nice crab soup. A large crab cake, packed with meat and light on the filler.
People must order something else because Timbuktu fills three large rooms with a full menu, but I didn't see any reason to waver. The bun tasted bland, so I skipped it. The sandwich garnish looked average, so I pushed it aside. I spooned up my soup, then just read my newspaper and sliced up the softball-sized crab cake.
This is Maryland, so I don't think that I need to describe a broiled crab cake to you. The key here is that Timbuktu's tastes like crab, just crab. Making a crab cake isn't rocket science, but restaurants find it too easy to cheapen theirs with crackers or hide low-flavor meat with mustard and spices. Timbuktu's flavor was sweet and strong. It brought me right back to the final hard shells of 2008 that I had enjoyed a few weeks before.
If you're looking for seafood, my favorite place for hard shell crabs in Frank's Seafood in Jessup. For fish, clams, etc., you should check out Today's Catch in Columbia and the H Mart in Catonsville.