This meal justified the turned-down tubing during the long weekend’s peak. The crab cake was literally crab meat formed into cake. Shredded moist crab cake was formed into balls with some breading before fried until golden. It was served with potato buns, french fries, and coleslaw. The taste was absolutely crab-meat-y, but concentrated thus very rich and tangy, bursted in my mouth. A dash of remoulade sauce underneath gave a complimentary freshness along with the coleslaw, while the buns dragged the flavor bursts back to the balance with its starchiness. It was best with a pint of local craft draft beer, which was very smooth, light, and sweet.