The menu describes the crab cakes as jumbo lump held together by their own sheer will. The reality is more along the lines of shredded crab in the middle rolled in lump crab meat. That's not to say that it is entirely a bad thing, as the shredded crab is most likely due to breakage of the jumbo lump. The ratio of shredded crab meat to lump was quite nice. A very tasty honey dijon mix holds all that crab meat together, along with a dusting of Old Bay (and I sense a touch of it in the mix as well).
You get two crab cakes along with a side of honey dijon, lemon wedge, veggies (this time around, broccoli) and mashed potatoes (I want to say they were garlic rosemary?). Cocktail and tartar are available by request, but not given by default. Baby Cakes are also available as an appetizer, which are smaller versions of the crab cakes. (Watch for a review coming soon!)
The honey dijon really gives off a nice flavor that compliments the crab meat very well. So well that you probably won't even need the extra sauce they give you on the side. Moist and creamy on the inside, you really don't notice too much of the filler. The bits of lump crab that are in it give it substance and the two flavors mix nicely. This isn't your traditional style crab cake, but is a nicely crafted alternative to your traditional mix.
The mashed potatoes were also delicious. This will certainly be one meal that you will probably devour as much as I did!
Have you tried John Steven's crab cakes? Tell us about it in the comments!
