Double crab cake platter comes with smashed potatoes and sauteed vegetables. Sandwich is also available, which comes with lettuce, tomato and onion on a kaiser roll. Crab cakes are only cooked broiled. Dollops of cocktail and tartar come on the plate, no lemon wedge (although one can be supplied by request).
Menu describes the crab cakes as "Maryland style", which to me indicates that it will be a bit heavier on the breading than I would like. This is not the case at Regi's. The cake is nothing but colossal hunks of crab meat, bound together by the tiniest amounts of mayo, panko, dijon and parsley. Large bits of crab roll off of the ball and onto your plate as you sink your fork into the perfectly shaped balls. All eyes are on the sweet crab flavor, followed by a tiny taste of the panko on the back end. The panko flavor really compliments the crab meat well, and is a perfect balance of meat, binder and moisture.
This would have to be quite possibly what my personal definition of the perfect crab cake would be. Not too big, not too small, and just the right amount of ingredients to highlight the crab meat. Forget everything you know about crab cakes and make your way to Regi's. While others may be almost as good in their own right, you will soon find yourself comparing all other crab cakes to this one.
Have you experienced Regi's jumbo lump crab cakes? Tell us about it in the comments!
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