A crab melt, tasty onion rings and Baltimore dining lore

An extra sharp conversation about “Burger Night” and fun special plates on the Maryland Crab Cake Tour at Koco’s Pub with Marcella Knight and sports cartoonist Mike Ricigliano. Putting cheddar cheese on a crab cake and broiling it over an English muffin? Nestor saw it done deliciously at Burke’s for 30 years in downtown Baltimore and begged Eric and the kitchen to serve it up. With onion rings, of course…

Nestor Aparicio, Mike Ricigliano, and Marcella Knight discuss the new crab melt at Coco’s Pub, which features an 11-ounce crab cake served on two English muffins with extra sharp cheddar cheese. Marcella, who has never served a crab melt before, shares her mother’s coleslaw recipe, which is a staple at the pub. They also talk about the pub’s onion rings, which are made with peanut oil, and the upcoming 40th anniversary of Coco’s Pub. Nestor plans to feature Coco’s crab cake in his 27-day food tour in August. The segment ends with a light-hearted discussion on food preferences and the concept of “bougie” food.

Putting together a crab melt a…with Marcella Knight and Ricig

Thu, May 01, 2025 10:07AM • 32:35

SUMMARY KEYWORDS

Crab melt, onion rings, Coco’s Pub, crab cakes, coleslaw, Burke’s, Maryland lottery, Orioles, Yankees, bougie specials, peanut oil, fried food, 27th anniversary, 40th anniversary, Mother’s Day.

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SPEAKERS

Mike Ricigliano, Nestor Aparicio, Marcella Knight

Nestor Aparicio  00:00

Welcome home. We are W, N, S, T, am 1570 task Baltimore. We are Baltimore positive. We are here in the positively epic kind center of the universe. We’re here at Cocos pump, where they only let nice people in, and they’re letting me in for another hour. It’s our last segment. Back to the Future. Scratch offs from the Maryland lottery on wallpaper in this place where SIG has come out of semi sports cartoon retirement to be my co host. He is a lauraville resident. He lives up the street, and of course, Marcy’s here. Marcella runs owns her mom have had Coco’s pub since 1985 and said so on the sign. And tonight, for the first time ever, she is serving a crab melt. You. Have you ever done a crab melt? Or is this the first time? Like, literally, this is and you goof up with these headsets, you crazy girl. Yeah. Wonder why I couldn’t hear so

Marcella Knight  00:53

I don’t recall. I don’t ever recall doing a crab melt before. No, had you ever heard of one? Absolutely, tuna

Nestor Aparicio  01:03

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melt thing. I ate tuna fish like that. So I don’t

Marcella Knight  01:06

like Hot Tuna. See, I like

Mike Ricigliano  01:08

the band tuna. I like the band Hot Tuna. That’s a good, good band.

Nestor Aparicio  01:12

See, I don’t, I don’t like tuna fish out of a can. So a tuna, that kind of tuna melt is that kind of tuna I like, like, tuna, like, like, black into, like, I’m bougie, right on the Dundalk I wanted, right? I want an ahi. Like,

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Marcella Knight  01:27

you could do some really nice cheese, like, Asiago, or something on the ideas like that. That sounds good. Does sound great?

Nestor Aparicio  01:35

Well, this crab milk thing was born of Burke’s. We’re sick. You’ve been at Burke’s, right times, right? Or join sports

Mike Ricigliano  01:41

writer joint the Earth. Say dummy had its very first appearance. I’ve heard about really, we took them out before we took them to the ball game. Bernie, Jeff Gordon, a bunch. I’m Chris Thomas, part of this, no, but you weren’t part of it. I know American sports writers took them out drinking at birth.

Nestor Aparicio  02:04

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Mars, they used to do this frosted they called it a frosted goblet. It was this giant goblet, yes, that they were cold and it had ice on it. And they would serve Michelob light. Remember Michelob light right there in a frosted goblet. And they would give me the crab melts just the way you I showed you the picture your coleslaw. Can we talk about your coleslaw for a minute? Because I take it home all the time, and I just Jamie Costello, I’m like, don’t leave here without the coleslaw. Coleslaw is phenomenal here. I mean, that’s a thing,

Marcella Knight  02:35

yeah, definitely. Yep. That’s mom’s recipe. The coleslaw is

Nestor Aparicio  02:38

that East Baltimore, your mom, where she come up with all this? My mom? Yeah, your mom worked in a restaurant business, right? That was her thing. She was

Marcella Knight  02:45

always in the business as a bartender and restaurant,

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Nestor Aparicio  02:51

so she knew good food. Yeah, period, 11 ounces, those crab cakes. So when I you give me the 11 ounce softball to take home, I don’t it’s too big to fry. It’s too big to eat in one sitting for me. So I cut it up and I got these beige English muffins, and I love the taste of your crab cake, but it is sweet, and it’s on the sweeter, creamier side, and more so than old bayish. It’s not that way. It’s sweeter than it is salty. And I knew if I put it on an English muffin, I said to Jen, I’m gonna recreate this crab mill idea I had. And I saw those bees English muffins, and I grabbed about two years ago. Those are awesome. I love bees. They’re fresh. Yes, you can get a refrigerated aisle, and they’re like a red package, and they’re out of New York City

Marcella Knight  03:40

too. They do which ones to get for this. I got the regular, I got the regular, regular sour to interfere with,

Nestor Aparicio  03:46

yeah, I think it messes with the crab. I think yeah, wouldn’t be authentic. So, and then I used extra sharp cheddar cheese right on top, just the way they did it at Burke. And it Burks. They served it with coleslaw and french fries the way God, that’s the way God meant for a crab cake to be served, right, right? Maybe crackers, but I mean, french fries and coleslaw, that

Marcella Knight  04:04

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that’s why the official size, that’s our original platter. That’s the official sides.

Nestor Aparicio  04:08

Yes, all right, what’s going on a Cocos Give me, give me an update the Orioles losing here

Marcella Knight  04:14

too. Goodness, the Orioles are losing here too. Yeah, I put this

Nestor Aparicio  04:19

thing together tonight thinking like Yankees

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Marcella Knight  04:21

Orioles last game, we’re so excited,

Nestor Aparicio  04:25

we could do crab melts and we can watch baseball. Wants to watch baseball right now? Yeah,

Mike Ricigliano  04:30

had an offer for tickets tonight, and I can’t

Nestor Aparicio  04:34

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it’s a beautiful thing. Tell her why you’re not going tell her why you’re not going to

Mike Ricigliano  04:38

yoga. I’m doing yoga Japan. Not like Nestor. Nestor had his yeah

Marcella Knight  04:59

was here today. Scott, same here only it was pink.

Mike Ricigliano  05:01

Nestor had a post on Facebook.

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Nestor Aparicio  05:05

The same hair as Nestor, it’s pink,

05:09

right? It was pink, right, okay,

Mike Ricigliano  05:12

but he had it. He had a post the other day

Marcella Knight  05:16

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on very nice young man, my

Nestor Aparicio  05:17

son. Everybody loves myself. I really like, Oh, I am. No, I know you find this hard. I’m an acquired taste. My son now

Mike Ricigliano  05:26

ever really, is that right? Breaking news,

Nestor Aparicio  05:30

not everybody likes me, and I’m having a hard time with that.

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Mike Ricigliano  05:37

You know, I love you.

Nestor Aparicio  05:40

Nestor, what’s good here? Did a honey drizzle caramel

Marcella Knight  05:46

cheese. That’s a Bougie burger. I know, I know Eric talking Eric into doing that crab melt special of yours tonight was very difficult. Why? Because he likes to do bougie specials.

Nestor Aparicio  05:57

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It’s a working man’s crab melt.

Marcella Knight  06:01

I told him it was old school. It’s

Nestor Aparicio  06:04

like me, extra sharp, like me. It’s sweetie. It’s like

Marcella Knight  06:08

an old traditional it’s kind of like french fries with gravy, crab milk, you know,

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Mike Ricigliano  06:13

right? Yeah, upscale for Laura

Marcella Knight  06:17

sold a couple of them to damage.

Nestor Aparicio  06:20

Did you Yeah? All right, wow. That’s Have you had it yet? Have you tasted it?

Marcella Knight  06:25

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I have not tasted it yet. All right,

Nestor Aparicio  06:26

you haven’t had Did you ever get one at Burke’s? Reminder, I never had one at Burks. No. So when I started talking Burks with Howard Perlow, who’s old school Baltimore, he went right

Mike Ricigliano  06:36

to the onion rings. Yeah, the course, the onion rings, the onion rings that I always had. I don’t think anybody

Nestor Aparicio  06:40

can emulate though. You remember the Burke sunny rings. They were, they were gigantic. They

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Mike Ricigliano  06:45

were huge,

Nestor Aparicio  06:48

giant, oval, perfectly fried,

Marcella Knight  06:52

crunchy. Have those two? Was Bo Brooks. They used to did they have those Brooks had amazing

Mike Ricigliano  06:58

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they also have great onion rings. I give a little nod to Burke’s on that, but still, both, both great. The

Nestor Aparicio  07:04

only onion ring I’ve ever had like Burke’s. I was a jack stack barbecue in Kansas City with Jen, maybe like seven, eight years ago. We were at the bar, and we’re just sitting there looking at other people’s food, and it’s steak and barbecue and sides, and it’s a barbecue house. I looked over and somebody had what looked like a Burke’s onion ring. They served it up. There were five of them there, and I’m looking at him. I’m like, we’re gonna have those. I said, just bring them, bring them over, right? And with ketchup, because I like diamond, dump them in ketchup, and they were the it was, it was the recipe. It was like, it was like, a cornmeal, kind of like good

Marcella Knight  07:41

onion rings. Have you tried our onion

Nestor Aparicio  07:42

rings? Are they this big because they fixed my hat big. No, I’ve never had those. I have had yours. No, I’ve never, I’ve

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Mike Ricigliano  07:48

had yours. They’re very good. Yeah,

Marcella Knight  07:49

really good. Have to have a mix

Mike Ricigliano  07:51

to go back to your previous first. I have never had a crab milk, ever. So this is my first. How does

Nestor Aparicio  07:57

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it sound to you? Then English muffin, crab meat, extra sharp cheddar cheese. Do you not like English

Mike Ricigliano  08:02

muffins? I mean, I do love English you like cheese? I do like cheese. Do

Nestor Aparicio  08:06

you like crab cakes? I love crap.

Mike Ricigliano  08:09

What’s wrong? Because the it’s like being a baseball purist. You know, this is a crab no peace, no but you’re taking the pure Coco’s crab cake and changing.

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Nestor Aparicio  08:23

Am I offending you? Mars?

Mike Ricigliano  08:24

I’m not offended. No, she’s not offended. I’m just you know

Marcella Knight  08:26

ever you want with you.

Mike Ricigliano  08:29

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I’m just saying perfection. More

Nestor Aparicio  08:33

sponsors a show with friends. I come here. I get treated great everybody. I love everybody here, but I only text you when I’m eating a crab milk, right? I mean, like, I don’t bother her, but I leave here with a crab cake ever. She insists that I leave with a crab cake every time take one home for your wife, I’m like, All right, I’ll take it home, and then it’s too big for either one of us to eat. She’s got some pork chop plant or something tonight, or whatever, and it winds up in the fridge. And then tomorrow, I gotta go somewhere, and then, and then, Friday, I’ve got a beautiful, delicious, not inexpensive, perfect cocoa crab cake. Like, what am I gonna do with it? And I’m like, I’m gonna get some English muffins, and then I get the English muffins, and Jen does the same thing, like, I never went to Burke’s. You’re messing with the perfect crab cake. You’re bastardizing her crab cake. She hears about this, it’s gonna be like you fried it. And I’m like,

Mike Ricigliano  09:27

why I love Jen, you know? And then, same as I do, I

Nestor Aparicio  09:31

get my little I throw her out of the kitchen. I get my little witch doctor going, right? And I, what I do is I quarter it, and then I cook the crab cakes, little minis in I

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Marcella Knight  09:43

did two six ounces today on our Oh, they’re gonna be meaty. So they’re, yeah, they’re big because I thought you just cut it in half. And did, no, I quartered. I was like, oh, that’s gonna be too small. Eric wanted to do them four ounces. I’m like, that’s gonna be too little. You could

Nestor Aparicio  09:56

do two and a half ounces on each one, and it’s so little, though, I was making crab cake. Because your mother made him as big as my head. Listen, you guys got to get over all of this. Size. Man, size man. You got to get through this, all right, like a real man here. Okay, not every crab cake needs to be 11 ounces in the size of Marsha’s mother. So when I take it home like that. It’s just too much for

Marcella Knight  10:21

me. But Junior is perfect, which is like five and a half ounces. My point

Nestor Aparicio  10:26

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with this is with the bread and with the cheese and with the sides. To me, this isn’t a dinner item. This is a lunch item for you. I think it’s a two, two and a half ounce crab, a quarter of your big softball quarter. It Out and lunch. Lunch, it’s plenty of crap trying

Marcella Knight  10:47

to make it affordable. It’s an appropriate

Nestor Aparicio  10:51

crab. It’s enough crab. You wouldn’t put that much tuna on a tuna melt. I don’t think you wouldn’t want to stack it up make it look like a burger, would you? I don’t know. I mean, I’m not a restaurant eater. Yeah, your picture looked like it was bigger. It was a set. I’m promising you I’ve quartered it because it allows me to eat four of them instead of two. You with me on that?

Mike Ricigliano  11:15

What’s the difference? You’re eating four instead of two? But four small.

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Nestor Aparicio  11:20

Do enjoy it four times as long. Listen to me. You

Marcella Knight  11:25

can get it with your wife and you can share it. You get a half, and she gets a half,

Mike Ricigliano  11:28

right? Yeah, that’s nice. It’s

Nestor Aparicio  11:31

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gonna be too much meat, but that’s just me. I’m the same. So I have a theory about ice cream because we’re sick. Was it? By the way, what week are you closed? In August

Marcella Knight  11:40

this year we’ll close the week starting August 3 early. Okay, that’s

Nestor Aparicio  11:45

okay. So I’m doing my 27 favorite things to eat in Baltimore beginning August 3. August 3 is our 27th anniversary. August 3 is also my mother’s birthday, my maternal mother, Connie, who left us a few years ago, and my cat birthday. So August 3 is a big day. Big day. So August 3, we’re kicking off the 27th actually, 28th year of NST, the 27th anniversary. So I’m doing 27 my favorite 27 things to eat, you know, you’re cooking a shrimp are on that list for me. And the crab cake thing for me is I eat so many of them that I don’t really want to feature crab cakes at my crab cake places, because I think everybody knows much crab cake. So I’m not doing crab cakes on this tour at all. Oh, not doing 27 days interesting. No crab. There’ll be some crab on it, because there’s a mushroom crab cap thing that I love, like a mushroom Imperial. So I’m gonna feature that at one of my places, but I’m doing all my sponsors for unique things, like Cooper’s pub, their Gumbo is the best gumbo on earth. Like, I’ll tell you that right now. So that’s on the list. So we’re going to do a show there. We’re doing a show here. I want to do it the week of, like, August 25 because your top 10 that coconut shrimp is a serious thing. So I’m doing it here that week, last week, of August, next time I’m back, and this speaks to food and like me being skinny, and you’re skinny your whole life. So you don’t know, keeping this girlish figure here has been difficult. I do hot yoga. He drinks beer after he does. I

Mike Ricigliano  13:14

don’t know what it is. Yeah, I said you saw that

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Nestor Aparicio  13:17

picture of me last What are you gonna do here? Coconut Shrimp. I’m doing coconut but the coconut shrimp might be on it.

Marcella Knight  13:26

I was that is also, I believe it’s August 21 we’re doing our 40 year anniversary. We are, yeah, that’s great. We’ll see what’s not really a party, but it’s going to be a celebration. I’m going

Nestor Aparicio  13:39

to be here the same that week. I’m gonna be the same week then, so we’ll make it a double A double party. So here’s where I that’s a lot of crap.

13:48

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Amazing.

Marcella Knight  13:51

Not a junior. What did he do?

Nestor Aparicio  13:54

You’re trying to show it off. It’s like you’re a chef or something

Mike Ricigliano  13:59

amazing. It’s now makes me think of Morgan, no,

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Nestor Aparicio  14:07

Jack Jackson.

Marcella Knight  14:10

It looks amazing. My mouth watering.

Nestor Aparicio  14:12

So this is, this is the Cocos crab. This is not the Burke, because the Burke scrap milk, they wouldn’t give you this much crab meat. But you know that, that’s why they’re not in business, and you are so but I want to say this about ice cream, because this is where I get this. I lost weight. You know, I was a chunky mom eating ice cream. Appropriate amount of ice cream. Yes, something they don’t have here, portion control. So nonetheless, 2006 I lost about 35 pounds, maybe 40 pounds. We got any pictures. We went to Rio de Janeiro, and I look like the chipmunk my wife feeds. My cheeks are about this big, and I’m wearing extra large shirt. I weighed about 180 283 pence. I weigh 148 pounds. This morning, awesome, and I all my clothes still fit. I haven’t gained any weight or lost any weight in 19 years. That’s how long I’ve kept it off. So the way I did that was eating oatmeal and doing away with all the whites. I got white rice, white bread, butter. I got rid of all that and lost a bunch of weight. Now it’s about portion control. It’s about just not eating too much. I can eat anything I want. I work out, do my thing. Planet Fitness. Love you. Appreciate you. I’m in shape. Ice cream is my like favorite dessert thing to eat, and I love cookies. You know, cookies are gonna be one of my 27 favorite things. Tell me that I love snowballs, I love pie. I don’t love cheesecake, but I love bad stuff. I like I like french fries, I love pizza, I like fried chicken. I like bad stuff, all that stuff.

15:49

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So ice desserts, especially for

Nestor Aparicio  15:51

me, but I love ice cream. What I figured out with ice cream was cones. So I love ice cream. I get one, one little scoop, another little scope. I have little joy cups that I get and I have a cone. That cone, if I do it right, will last me an inning of a ball game, anything a half. I sit there, lick it. Let you know, move. Let it melt. Eat it slow. You don’t bite into it. If I eat ice cream in a dish, I have a spoon, and I go, and it’s gone. It’s like Ben and James melt all over the place. Now you take I sometimes I put it in the freezer and freeze it down so it stays colder. But like eating it slowly allows me to enjoy it longer. It’s the same amount of ice cream, but I would inhale it if it were pie or cookies, right? So with food, I tend to make things smaller. Like at home, I get a smaller first plate of food and I want more. I go get back and get more. I get seconds, right? And then with ice cream, that’s how I’ve kept my weight off. So like everything I do, you ask me, why I make it because you laughed at me and I said, I eat your crab cake over two meals, maybe three, if I break it down and have it on a crab milk. So I enjoy your crab cake over two or three days instead of huge. This is, that is a huge cake. I’m gonna eat some of it. Oh, now you want my crab milk

Mike Ricigliano  17:22

here. I thought, How

Nestor Aparicio  17:23

dare you mess with the saying he was a cocoa trap King

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Mike Ricigliano  17:26

Nestor. I had no idea you devoted so much time in your life thinking about food. It’s just it’s a revelation to me, like you really devote a lot of time to

Nestor Aparicio  17:37

eat three times a day, but

17:40

little bits, but little

Nestor Aparicio  17:41

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bits, that’s good. It is good. Yeah, that’s good. I can’t eat all that, but I’m gonna eat. I can’t eat all of it either, but I’m gonna take to it.

Marcella Knight  17:49

Can I get some onion rings? Oh, she

Nestor Aparicio  17:51

wants onion rings to go with this. Now, here we go. All right, coleslaw, your crab cake is delicious. Everybody knows this. I think it is, dare I say, I think it is improved. I think it is improved. May

Mike Ricigliano  18:04

I start or should I eat from this?

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18:07

Whichever one you want to that is so good,

Nestor Aparicio  18:11

cheesy, it’s crunchy. It’s got the appropriate amount of bread. Whoops, it’s got too much crab,

Mike Ricigliano  18:20

which is what you want? Yeah, of course. I mean, I eat and

Nestor Aparicio  18:23

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it’s perfect, and the cheese has a little crunchy, crunch too. Marsh, are you gonna have some of this? Or what are you doing? You

Marcella Knight  18:29

guys enjoy it. No. You come enjoying watching. You enjoy it.

Nestor Aparicio  18:35

But this is a really, really big,

Mike Ricigliano  18:36

really fun radio to be able to run radio, to be able to eat on the radio. How many other

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Nestor Aparicio  18:42

ways have you ever tinker with your crap? Never right? You deserve it the way, sir, serve it, the way you do it smaller. We call it Junior, your lunch for lunch, but no other way. Never mess with it for sick, delicious.

Mike Ricigliano  18:58

But you know, it’s because mostly I taste the crab cake. So that’s why it’s delicious. I mean, the cheese is a nice touch, but you didn’t wallow like crab dip. It looks like it does make it a little more like crap. Yeah, good. You’re saying

Nestor Aparicio  19:14

like the bread, like a pita dip. Mm, hmm. Like, you know, delicious way to eat crab meat. I don’t you think bread messes it up. You looks like the regular cake, because that’s why your customers eat it here. That’s why it’s been for 40 years,

Marcella Knight  19:29

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right? It’s a matter of preference. I do not well. I’m enjoying the heck. I do not really body up for how they want to eat it

Nestor Aparicio  19:35

well. And I send you pictures, and I get real excited, because I think everybody eats your crab cake the same way. And this is a unique I thought of it honestly from a business perspective. And you know how we think that way? I think it’s a lunch time two and a half ounce on two. So half of one crab cake. Or I could have just done one half of one crab cake Junior cold flop, by the way. Yeah. Because what? You really want us to sort of a layer of crab meat. You don’t need it to be a softball. But Eric wanted to show it off, because look at all that crap. I don’t want to stab you or say, but that is one Coco’s crab cake stuffed onto two English muffins, and they’re still too big. So that’s five and a half six ounces of meat, something like that. Yeah,

Marcella Knight  20:18

I think it looks bigger because it’s sitting up on the muffin.

Mike Ricigliano  20:26

Yes, there it is. That’s a scientific breakdown right there, right on the radio. And with that, we’re going to end the show.

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Nestor Aparicio  20:34

I dropped the lottery chicken on that.

Marcella Knight  20:37

Did you hear that someone won $5 million on a scratch off?

Nestor Aparicio  20:42

Wait, at the street reporter on that I had John Martin Tell me, sir, I

Mike Ricigliano  20:47

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read it wrong. I thought I even told my wife. And I said, I think I read it wrong, because no one was I mean,

Marcella Knight  20:52

first off, like 50 bucks. My mom used to gamble like that. She was a high roller. She would play $5 slot machines. When we go to Atlantic City, she played, she would have had that ticket. I cannot believe that someone we were that close, wow, right up the street.

Mike Ricigliano  21:15

Who the person is

Marcella Knight  21:16

no because I don’t think she’s revealed herself. I looked it up, the flower child. She’s calling herself the flower

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Nestor Aparicio  21:24

if I won, I would call you from Malaya. You’d see an 808 area coach from Hawaii, and that’d

Marcella Knight  21:31

be, I mean, good for her. That’s fantastic. Of course. That is a huge win on the scratch off and on anything, anything the scratch off. I didn’t even know they paid that high needed,

Mike Ricigliano  21:42

did I? That’s why

Marcella Knight  21:45

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I didn’t know they have $50 scratch I’ve

Nestor Aparicio  21:47

told the story because the lottery has scratch off. Games have moved in that direction, and people want to win $5 million right? They do so, and that’s why we play, and that’s why I give them out of your Cocos Back to the Future,

Marcella Knight  21:59

you go, I want you to give out a $5 million winner here at Cocos tonight.

Nestor Aparicio  22:06

And this is Mars. Is

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Marcella Knight  22:09

share it with me if you win. Well, back

Nestor Aparicio  22:13

here in August, as part of our 27th anniversary, for us, it’s the 40th anniversary for Cocos and both living the dream here, having crab melts, having fun, trying to get the Orioles home and come on out. A big month for you, right? Me, Morgan, yeah,

Marcella Knight  22:28

we’ve got Mother’s Day, which is huge. Even though we’re not open on Sunday. We rock it all weekend. So

Nestor Aparicio  22:35

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for Sunday morning, you can’t stop you want from mom. You got to come get them. So you

Marcella Knight  22:39

have to get them Saturday. And if you’re out of town, order them ahead of order them ahead of time. I just got my post out today about that. We’ve got Memorial Day weekend. We have graduations coming up. We’ve got Morgan’s graduation coming up, so it’s going to be a busy time. How about Preakness? What? Yes, forgot about Yeah, that’s probably a big deal here. Brings a lot of people in. Yeah,

Nestor Aparicio  23:02

sure. You know what I love about May, 82 degrees. I love summer. Here we go. Coco is a great place to do it. We’re over here in laraville. Stop by say hello to Marsh or team. Everybody’s here ready to serve you crab cakes, ready to curbside you. If you live out in the county, you just want to stop by and grab a few. You You want to take them home. You do whatever you want to do with them. When you get

Marcella Knight  23:23

right, we will judge you.

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Nestor Aparicio  23:28

Well, I want to eat what’s left here of our

Mike Ricigliano  23:31

you have any other kind of variation on your crap? This is the first only for me, variation on it even right? Wow. I believe you’re very historical woman here.

Nestor Aparicio  23:42

Oh, it’s like a mystery

Marcella Knight  23:45

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special where we had, like a chicken breast sandwich topped with some crab. Oh, like a chicken Chesapeake. We’ve done things like that, right? That sounds tasty, yeah, that’s a nice I love the stuff. Mark marshmallows,

Mike Ricigliano  24:00

stuffed marshmallows, stuff,

Nestor Aparicio  24:02

mushroom caps of crap. Imperial 27 days, 27th anniversary. 27 great, awesome things. You

Marcella Knight  24:09

can tell me where they are. I’m gonna go find them. I’m looking.

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Nestor Aparicio  24:12

I’m gonna do one a day, every day in August. By the time I get to you, you’re, you’re in the top five. So like last week of August, I’m going to be here. I’m organizing it all. Going to be great summer coming in for that. Yeah, is going to be in a pennant No, it’ll be football season to

Marcella Knight  24:31

try the onion rings yet.

Nestor Aparicio  24:33

We’re the onion rings. Oh, she can make them on the air now. All right, that’s good. I’m not rolling on I’m

Mike Ricigliano  24:39

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not ruling out that we’re going to be independent race yet. I’m not ruling

Nestor Aparicio  24:42

it out yet. Who’s going to pitch you?

Mike Ricigliano  24:46

Maybe I am ruling it out. Well,

Nestor Aparicio  24:48

the longer you make me wait for the crap, for the onion ring, some more of this crab melt. I’m going

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Mike Ricigliano  24:52

to eat I’m eating it too. It’s too good. It’s too good. Enjoy it. I I’m not eating the cheese part. I’m just eating the crap. No. Only kidding, no, I did eat the cheese part. You can’t eat you don’t like cheese. I do like cheese. No, it’s good with the cheese. It’s good.

Marcella Knight  25:08

It’s just unnecessary, right? Whoa,

Mike Ricigliano  25:13

Marcy,

Nestor Aparicio  25:15

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listen, I can eat your crab cake your way anytime I want. I’ve done it for 40 years, right? So like the fact that I want to take it home and mess with it, it does mess with you, and you don’t like it. It makes you

Marcella Knight  25:26

angry. I know it does not. I have, I’ve tried to Saul tam at home. No go. They don’t turn out there. Well,

Nestor Aparicio  25:34

you don’t have enough binding, right? I mean, there’s not, there’s not like, there’s not like, crackers and breadcrumbs and things like that are

Marcella Knight  25:41

bread fried, but you have to make them smaller to fry, like crab balls, yeah. And we can’t do that here, because it well, you know, kitchens too. I

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Nestor Aparicio  25:49

love fried. I mean, so if you

Marcella Knight  25:52

fry it, it would be too done on the outside and under done. I think that’s

Nestor Aparicio  25:56

one of the reasons that I put it together the way I did at home. And I don’t know, I mean, percentage wise, you saw a whole lot more crab cakes out the side door than you do on a platter in here, right? We What do you mean? You sell, I mean curbside and shipping or carry out. I mean, oh, yeah, more people take raw crab cakes home out of here than eat them cooked in here, right? I mean, I think based on what I see here,

Marcella Knight  26:19

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not, not, not 5050. Our carry out is about 50% of our business, but it’s cooked. Most of it’s cooked, all right, so I sell a large amount of uncooked people will be shocked when they come in. Sometimes we’re like, we’re not open yet, but you can get uncooked and they look at us like crazy, because they’re not used to restaurants. Oh, we need ketchup for the onion rings. Gotta have ketchup.

Mike Ricigliano  26:46

Yep, I’m also ketchup on guys. My wife’s gonna hate

Nestor Aparicio  26:48

you for bringing this over here. I’m just letting you know, onions in me. I slept in a hotel last night. I’m with my wife tonight, so I’m going light on these onion rings. I’m just saying, Man, onion rings and Nestor. You know, I love them, they don’t love me. But I’m going to have one

Mike Ricigliano  27:03

vegetable. I’m going to try an onion ring too. I these do

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Nestor Aparicio  27:07

look delicious. They’re but they’re not like they’re not they’re colossal, no, but pork.

Marcella Knight  27:14

You know why our fried food is so good? They’re sweet. We use peanut oil in our fryers, which a lot of people don’t use anymore, because there’s so many allergies, but it makes the food taste so much better. It really does.

Nestor Aparicio  27:28

When french fries are cooked in peanut oil, they just taste better. Yes,

Marcella Knight  27:32

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they do. Everything tastes better fried in peanut oil. I gotta

Nestor Aparicio  27:35

let that cool down. I burn my tongue. It will. I burn my tongue. I can’t do radio. Then what happens? The city rejoice.

Mike Ricigliano  27:41

I was telling Nestor he rejoice. I was telling Marcy that back in college days, I used to do a comic strip called you were talking about tuna melts. I did a comic strip called the beast at a buffalo. And it was about a tuna melt that came from our food service there, which was terrible, and the and the giant tuna melt attacked the college. It was like a sci fi tuna melt, you know, would get larger and larger and eat that, you know, the college administrators who we didn’t like. So it’s kind of like an editorial cartoon, too, in a way, everybody knew how horrible it was. The climactic scene, we had a big tower at our college, the tuna melt has the college president and climbs to the top of the of the tower, sacrifice

Nestor Aparicio  28:34

the president.

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Mike Ricigliano  28:37

And then, of course, it shot down by airplanes. You know, King Kong style. But I mean, you know, it’s very

Nestor Aparicio  28:45

unique sense of humor. I need to do more of this. All right, we’re having onion rings. We’re having crab melts. We’re over here. Coco is all brought to you by the mayor on the lottery. We’re sick. Is here. He is my co host with a K about to go do yoga after eating fried onion rings. Marsh is about to get into her heavy season here in May and graduations and Mother’s Day, and I would implore all of you to come enjoy the food. You don’t have to get a crab melt. You don’t have to do it my way. They’re all

Marcella Knight  29:09

making fun of me, and that’s fine. I’m in there now and want cheese on their crab cake. Well,

Nestor Aparicio  29:13

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then you should give the people what they want, them what they want. I want

Mike Ricigliano  29:18

start a whole new thing. You know,

Marcella Knight  29:20

some people that get sauteed onions on their sandwich, yeah,

Nestor Aparicio  29:26

sweet. Oh, that’s good. Why haven’t had easier

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Marcella Knight  29:30

before? That’s good. No idea. I told you. They’re awesome. They

Nestor Aparicio  29:33

taste like Brooks on your rings. You just not big and showy, right? Yes, they taste a lot like Brooks on your ring because they’re made onion

Marcella Knight  29:41

good stuff, huh? Yeah,

Nestor Aparicio  29:43

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all right, not better than a coconut shrimp, but good. I’ll give you that.

Marcella Knight  29:48

I mean, I don’t really eat onion rings anywhere else. I think ours are amazing.

Mike Ricigliano  29:52

They’re really good. I’ve not had your That’s delicious. No, I have had

Nestor Aparicio  29:56

yours. You got something new. I didn’t. You always run it, you know, you. Show me new things we’re doing around here. They do a new thing every Tuesday, burger night,

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Marcella Knight  30:04

right? Burger night on Tuesday. Pair it with any of our draft beers.

Nestor Aparicio  30:08

20 bucks. That’s great. And

Marcella Knight  30:10

we also do a, you know, a gourmet burger for that night too. But you can also choose any of the menu, regular menu burgers.

Nestor Aparicio  30:18

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Yeah, I just need some cheese and stuff on my burger, and I’m good. I don’t need anything Gucci.

Marcella Knight  30:22

I don’t need Bucha burger either. Yeah. I mean pizza same way. I just want pepperoni pizza. I mean, I don’t

Nestor Aparicio  30:27

need bacon on my burger. I got burger on my burger. You know what? I mean, I don’t want crab meat on my burger. I got burger on my burger. Yeah,

Mike Ricigliano  30:35

what is? What is just like bougie? What is it? I don’t even know. I’m sorry I bougie is fake upscale.

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Nestor Aparicio  30:42

Oh, fake upscale. Okay, okay, fake upscale, you know, all right, it’s more like,

Mike Ricigliano  30:51

like, an egg on your that is that bougie considered? That’s bougie egg on your hamburger. Yeah, oh yeah. Okay, right, oh yeah. I’ve seen a lot of that doesn’t appeal to me. Yeah, if it was a

Nestor Aparicio  31:02

Kobe burger, that would be bougie. You know, it was a COVID Burger, that’s bougie, okay? And I’m saying, yeah, if you put soap prosetta on your pizza instead of pepperoni, that’s bougie, even though they’re like, the same thing, okay? But yeah,

Mike Ricigliano  31:14

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that’s always I’m educated on your show. So here I’ve learned, I’ve learned a new so if I

Nestor Aparicio  31:19

call your work cartooning, that’s like looking down on it. But if I call it art, that’s bougie,

Mike Ricigliano  31:27

right? Am I right? You are right on that. Is that right? No one has ever called my cartoon to art, so

Nestor Aparicio  31:35

you are the crab melt of cartoonists. Under appreciated, underserved. All right, we’re six here. Marsh is here. My thanks to Howard Perlow for coming by with the Las Vegas party. I had Jamie Costello here. It feels like five hours ago now, and it feels like a year and a half ago that my son and I said it was this morning. At some point, it’s this afternoon. I hope the Orioles win. Luke’s Come on, recig and I did a whole sports thing earlier. If you want to go check that out, make sure you check that out as well. And, oh, I had another guest here. I’ve had so many guests here today that I actually, like, I forgot who my first who was my first guest? Who was it? I had a guest. It was hours ago. Who was it? It was Congressman, Cory McCray. Gosh, I forgot I had a senator here. And I forgot that

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Mike Ricigliano  32:18

Senator. I mean, yes,

Nestor Aparicio  32:20

I gotta go. It’s like I woke up in Atlanta and four hours of sleep at 5am this morning after rock and a Pearl Jam all last night. I am Nestor. We are W N, S D, signing off from Coco so Marcella can go sell big crab cakes that you’ll come and enjoy. We’re W N, S D, stay with us.