"What to Eat - The single hors d'oeuvre crab cake, which is accompanied by charred tomato remoulade."
"Best Crab Cakes in the US: Faidley Seafood - The recipe is as consistent (and as secret) as it was back then, and it starts with jumbo lump crabmeat. The cakes are served naked, with just lettuce, tomato, balsamic and crackers."
"Best Crab Cakes in the US: Etta's - An East Coast-inspired cake with big chunks of claw and leg Dungeness meat with plain white breadcrumbs (now replaced by panko). The top seller!"
"Anchor also knows how to make crab cakes. The crust on the two patties is just crisp enough to hold in the lightly seasoned meat. They don't need any more than the accompanying tartar sauce and squirt of lemon to make them sparkle."
"I’m pleased to say that Little River Inn delivers a plate of shining crab cakes. So, with my sights set firmly on the delight in front of me, I pick up my fork just as the oohhs and aahhs become audible all around the bar."
"Outstanding crab bisque, crab rolls and mini crab cakes."
"This bustling restaurant scores with well-executed plates of crab cakes."
"I had big meaty crab cakes for an entrée. The lump crabmeat used in the restaurant's stellar crab cakes came from Seadrift, Texas."
"The crab cake lived up to the hype … it was full of lump crab meat, very little filler, and baked then seared to a golden crisp on top."
"Nancy's Peeky Toe Crab Cake was different than you're typical MD Crab Cake, but equally enjoyable. It was crisp and moist, served with a better spin on tartar sauce that was more aioli and creamy, and a good, thinly sliced, crunchy cole slaw."