These crab cakes at Edwins are pan-seared and served with lemon aioli, focusing on lump crab bound with a light mixture so the seafood stays at the center of the flavor. The preparation leans toward a classic French-influenced style, with careful browning on the exterior and a restrained use of filler to keep the cakes rich but not heavy. Eating them, you get a crisp outer crust giving way to a moist interior with bright acidity from the sauce cutting through the richness. Diners who mention the dish tend to focus on the balance of crab flavor to seasoning and the precise sear that gives the cakes their appealing texture.[21]