The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
The tiled walls and old-time lunch counter set the tone for this crab cake: the ultimate blue-plate special. Made with local backfin crab, the cakes are seasoned lightly with Old Bay, green pepper, onion and a bit of cracker meal, then deep-fried. You get a generous portion, but the crab lacks the sweetness of some competitors, and the overall texture is a bit pasty. The skinny french fries and creamy coleslaw are the main attractions.
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