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Come in and try our famous Crab Cakes! Featured in Newsday!
THE CAKE The first-rate crab cake at this fish house/fish market is creamy and light, oh so good. Current chef Chris Fusaro uses original chef "Billy Bob" McLellan's recipe, which combines blue claw crabmeat with a mixture of mayo, Dijon mustard, green onions and parsley. The only bread crumbs involved are dusted on the surface of the cakes before they're pan-fried.
THE COST $7.95 for a 6-ounce cake, served with cocktail and tartar sauces and a wedge of lemon.
-Joan Reminick 2.14.11
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