The Food section rated this restaurant's crab cake for a July 2009 story about the area's best.
With its chunky meat and generous size, Oceanaire's crab cake might have topped almost any we tried but for one thing. Along with the hint of dry mustard, Old Bay and parsley was salt: way too much salt that left us parched even after downing a two-liter bottle of water that afternoon. A one-time mistake? This cake is still worth a try: The domestic crab -- from Maryland when possible -- was nice and sweet, and the complementary pickle plate and half-loaf of sourdough made this a meal.
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