At the time of this review, Richard's only had 4oz crab cakes available. 8oz may be available from time to time (both sizes were available at The Seafood Stop), so be sure to ask if you're looking for a larger size. The crab cakes were purchased raw and taken home to cook, using our standard cooking method of baking in the oven at 350 degrees F for about 12-14 minutes.
The crab cake consists of a mixture of large lumps and some broken pieces, with a minimal amount of binder in the form of mayonnaise and breading. Also mixed in are your requisite crab spices, as well as some parsley for color. Some Old Bay is sprinkled on top for good measure.
The crab meat is sweet and meaty, bursting with flavor in every bite. The binder gives a hint of bread flavor, but serves as the platform for the crab to shine on, and vehicle to take you to crab flavor town. There really isn't much more to say about this crab cake, except that we love it! We would also venture to say that it seems consistent with The Seafood Stop's crab cake, so no matter where you stop, you'll get a most excellent crab cake!
Have you tried Richard's Fish & Crabs' jumbo lump crab cake? Tell us about it in the comments!