Crabmeat Au Gratin @ Keith Young's Steak House
There's only one rational reason why, if you can here with crabmeat on your mind, you would hesitate to order the crabmeat au gratin for an entree. The crabmeat is all jumbo lump. The cheese component is under control, slightly sharp in flavor and not melted into a wad on top. There's enough here to make a meal. So here's the source of reluctance: Keith Young's crab cakes are every bit as good as the au gratin, and perhaps even a little better.
