The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
This baby has a local reputation, and it's deserved. The meat was silky if not ultra-sweet. (It usually comes from Mexico and sometimes Venezuela.) There's little filler. And though the kitchen adds sauteed onion, parsley and a little Old Bay for seasoning, the flavor is pure. Still, we didn't love the crisp breading on the outside or the way the cake melted onto the plate when you cut in.
One 8-ounce jumbo-lump crab cake, market price (our visit: $22)