Jack's Bistro Crab Cake is a single platter served with a side of Dijon and horseradish sauce, warm potato salad, and grilled white corn/tomatoes/sherry vinegar. We substituted the potato salad for the Gouda/jalapeno/bacon grits (yes, they ARE as good as they sound!) for a small fee. If you require lemon, be sure to ask your server.
The Bistro Crab Cake is made with lump crab meat, bound together with a Maryland style binder, and served fried. The menu didn't mention if the option of being broiled was available. As you can see from the picture, ours was a bit too fried. We did see another order of the crab cake come out, and wasn't nearly as cooked as this one. So ask to see if a broiled option exists, as it might.
Due to the overfrying, the crab meat on the outside was a bit dried out. But for the most part, the crab meat has a nice, sweet flavor to it. Nice and moist on the inside with hardly any filler at all. The fried edges give some texture and flavor, but turned out to be a little greasier for our liking. The breading holding everything together on the inside has a nice flavor and complements the crab meat very well. Some spicing, but it's all very subtle. Would have hoped for some of the Dijon/horseradish sauce as part of the binder. If it was, the flavor didn't make itself known. Not to worry, the crab flavor is what you came for, and this crab cake delivers.
Have you tried Jack's Bistro Crab Cake? Tell us about it in the comments!
