Crab Cakes
Crab cakes are so popular, they’ve become a staple in our dining-out diets. Here’s a sampling from around town:
* Kate Mantilini: These terrific Maryland blue crab cakes are sauteed, drizzled with fresh lemon juice, then finished in a hot oven. They’re very fluffy and light, crusty on the outside, flaky within and spicy in a subtle, complex way. The tartar sauce is made with coarsely chopped gherkins and fresh lemon juice. (Crab cakes, $5 each.) Kate Mantilini, 9101 Wilshire Blvd., Beverly Hills, (310) 278-3699.
* Out Take Cafe: For a good, small lunch, try these nicely seasoned, pan-fried Dungeness crab cakes served atop a mixed green salad with a classic remoulade on the side. (Crab cakes, $7.95.) Out Take Cafe, 12159 Ventura Blvd., Studio City, (818) 760-1111.
* The Shark Bar: The sauteed crab cakes at this new hot spot are made with Louisiana crab, corn, peppers and onion and served with a spicy Cajun tartar sauce. (Crab cakes, $6.95.) The Shark Bar Restaurant, 826 N. La Cienega Blvd., Los Angeles, (310) 652-1520.
* Traxx: A little peckish while waiting for a train? Try chef Tara Thomas’ Dungeness crab cakes with a smoky chipotle chile remoulade. (Crab cakes, $8.50.) Traxx Restaurant at Union Station, 800 N. Alameda St., Los Angeles, (213) 625-1999.
* Washington St. Bar & Grill: Geri Gilliland, opening her fourth restaurant in what was formerly the Black Whale, offers Matty’s crab cakes, made with blue mache crab and Japanese panko bread crumbs (which bind without absorbing any grease). The crab cakes are served with a lemon caper remoulade and a small mixed green salad tossed with a mustard vinaigrette. (Matty’s crab cakes, $9.) Washington St. Bar & Grill, 3016 Washington St., Marina del Rey, (310) 823-9898.
* Flora Kitchen: These crispy, moist crab cakes, studded with corn and celery, are pan-fried and travel well in to-go orders. Served two to the order with tartar sauce, bread and a small mixed green salad. (Crab cakes, $6.95.) Flora Kitchen, 460 S. La Brea Ave., Los Angeles, (213) 931-9900.
* Engine Co. No. 28: The pan-fried Louisiana crab cakes here are light and delicately moist on the inside, golden brown and crusty on the outside. (Crab cakes, appetizer, $7.95; entree, $16.95.) Engine Co. No. 28, 644 S. Figueroa St., Los Angeles, (213) 624-6996.
* Alegria: Formerly exclusively serving tapas, Alegria’s new menu now has a pan-South American slant and includes entrees, too. Its pastelitos de cangrejo are Spanish-style crab cakes served over a bed of baby greens and topped with a lime cream sauce. (Crab cakes, $4.25.) Alegria Cocina Latina, 115 Pine Ave., Long Beach, (562) 436-3388.