The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
Fishy flavor is a bad sign in a crab cake. That was the first problem. Then there was the texture, dry and flaky; the look, squashed by a spatula; and the seasoning, bell peppers and a few indistinct green "herbs." That may pass at outlets around the country, but in the heart of crab cake land, the kitchen should show a little more respect.
Two 4-ounce lump crab cakes, $25.95
(July 29, 2009)
