The crab cake entree is a 5oz jumbo lump crab cake, with house made tartar, vegetables, starch and dinner roll. For those less hungry (as the CCR was that particular day), there is the sandwich, which is the same crab cake, but served with fries and a pickle on a choice of roll. The sandwich can also be served on a bed of tomato, lettuce and crackers instead of rolls and fries. If you ask nicely, they can set you up "on crackers" with a side of fries. Gets served with lemon wedge.
One of the first things you notice is that this crab cake has a nice crab smell ot it. Not all crab cakes have a scent to it, so it's nice that what you are about to devour at least smells right. The crab meat contained within is sweet, with some taste of Old Bay and Dijon. The filler/binder is heavy on the Dijon, which is a strong flavor that tends to fight with the crab. While this is a very good crab cake, the predominent flavors are Dijon and crab.
The crab cake is very good, with a decent amount of moisture to it. But when the predominant flavors are crab and Dijon, it gets to be a bit tiresome. The binder could use a bit more balance to the mayonnaise and Dijon. We'd recommend asking for a side of Old Bay. Sprinkle some on top of your cake to counteract the Dijon a bit, then use the rest on your fries.
Have you tried Seacret's crab cake sandwich? Tell us about it in the comments!