Since Sue Lemieux introduced her crab cake to the menu in 1990, Fox Valley Restaurant has become known for the dish. The Chesapeake Bay-style crab cakes are light and flaky, made almost entirely from crabmeat instead of breadcrumbs or fillers. In fact, the dish is so popular that the restaurant goes through about 50 pounds of blue lump crabmeat from the Gulf of Mexico every week.
Special Dishes: Crab Cakes
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