This crab cake is built around lump crab with citrus and Old Bay aiolis, finished with micro greens. The kitchen also lists it as a sandwich version with lettuce, tomato, and both citrus and Old Bay aioli on a kaiser roll. The cake leans seared rather than heavily breaded, so the crab stays front and center and the sides add sharpness instead of weight. Menu listings and reviewer comments both point to a version with very little filler and a clean crab flavor.