How We Make Our Famous Crab Cakes

People drive from Nashville, Huntsville, and Chattanooga for these crab cakes. They're the single most popular item we serve, and there's a reason — we let the crab do the talking.

The Philosophy

Most places load their crab cakes with breadcrumbs, mayo, and filler until you can barely taste the crab. We go the opposite direction. Our crab cakes are about 90% crab meat. The binder is there just to hold it together — not to stretch the product.

What Makes Ours Different

Jumbo lump crab meat — We use the biggest, sweetest pieces from blue crabs. No claw meat, no shredded filler. When you cut into one of our crab cakes, you can see the whole lumps of crab.

Minimal filler — Just enough egg, a touch of Dijon, Old Bay, and fine breadcrumbs to bind. The ratio is what matters.

Pan-seared, not deep fried — We sear them in butter until they develop a golden crust on the outside while staying tender and moist inside. Deep frying masks the flavor. Pan-searing enhances it.

"I'd rather sell fewer crab cakes at a fair price than sell a bunch of bread patties with crab flavoring. People know the difference." — Paul

Serving Suggestion

We serve ours with a house-made remoulade, a lemon wedge, and a simple side salad. At home, they pair beautifully with roasted asparagus or a light coleslaw. A cold beer or a crisp white wine doesn't hurt either — and remember, we're BYOB.

Come try them Wednesday through Saturday, 10:30 AM to 8:00 PM at 105 NW Atlantic St in downtown Tullahoma.