The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
The pan-fried Venezuelan crabmeat is sweet and moist; the seasonings are understated and give the crab its due. This might have ranked higher, if not for the too-copious breading (in this case, pulverized Ritz crackers) and the (not one, not two, but three) bits of shell that had to be extricated from the cakes at our table. Avoid the appetizer of miniature crab cakes, four sad little spheres that can't hold a candle to their larger siblings.
Two 5-plus-ounce jumbo-lump crab cakes, $23.75; served with a salad and two sides (sandwich platter, $11.75)