The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
These seemed promising at first: good color, lots of crab, not much filler. The crabmeat is from Venezuela, but the seasoning was so peppery that it obliterated any sweetness, and the crunch of the exterior was marred by greasiness. The accompaniments didn't help: a basic tartar sauce and corn on the cob that had been overcooked to mush.
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