Crab cakes appear on the menu as an appetizer, sandwich, and entree. All crab cakes are 5oz and served with a stone-ground mustard sauce. The appetizer is served over a bed of mixed field greens and crackers. The sandwich served on a toasted kaiser roll with lettuce, tomato, and onion. The entree is a double platter served with wild rice and the vegetable of the day.
The crab cake has some jumbo lumps in the cake, but is mostly broken pieces, bound together with bread, mustard, egg, and spices. The crab lumps towards the outside of the cake were a bit dried out and overcooked, but still remained sweet and meaty tasting. The binder has a good amount of moisture to it, and is packed with lots of flavor (was that celery we tasted in the mix?).
We felt this was a very stand-up crab cake. While it contains more binder than most non-Maryland style crab cakes, everything had a really good flavor that let the crab meat flavor make it's way to the front of the stage. The kaiser roll with the sandwich was nicely toasted and firm, which held everything together as you worked your way through the crab cake. We'd like to see less dried-out crab as a result of the cooking process, and less binder in the mix. We thought that while the crab cake is good, it works much better as a sandwich, as the cake itself on the platter might seem a tad bit lacking.
Have you walked the plank with One Eyed Mike's Crab Cake? Tell your tales about it in the comments!