Crabmeat Buster @ Bosco's
When Bosco's graduated from a tiny cafe into a substantial restaurant, it broadened its menu with a run of new dishes. This was the best of them: an artichoke bottom topped with a ball of crabmeat, garlic, green onions, a restrained amount of bread crumbs, and a light sherry cream sauce. I'll bet Tony Bosco got the inspiration for this during his time in the kitchen at Sal & Judy's, but it's a real original. Also more filling than the appetizer it purports to be. Split it.
