The crab cake is available as a small plate or as a dinner platter. The small plate is a single crab cake on a bed of baby leaf greens and homemade olive oil based mayonnaise. The dinner platter is a double platter served with the chef's choice side dish (which on this day was a combination of regular and sweet mashed potatoes). Lemon wedge accompanies the cake.
The crab cake is made of of jumbo lump crab meat, held together with a mayonnaise based binder (given the flavors, we would suspect they use the olive oil based mayo). Parsley is thrown in for color, but not much else is thrown in. Spicing is kept at a minimum, although there were slight hints of horseradish at times.
This is one outstanding crab cake! Our initial reaction to the crab cake was that it was just like eating crabs. The meat was super sweet, as good Maryland Blue Crab will be. The binder ratio keeps the moisture intact without being too saucy. Absolutely no dried out parts in here. The horseradish parts were a bit of a surprise, but still not overpowering. One of the best that we've had, and one that you shouldn't miss if you're ever in the neighborhood. Just be sure to make reservations, as they tend to be pretty busy during peak hours.
Have you experienced The Black Olive's Jumbo Lump Crab Cakes? Tell us about it in the comments!