Mission Crab Cake: Bear

Aqua Sol tops its dish with Key lime aioli.

Aqua Sol Restaurant and Bar | Bear
South Beach-inspired Aqua Sol applies its Latin fusion twist by topping its cakes with a spicy Key lime aïoli and serving them over Spanish rice with edamame and corn (one cake, $13; two cakes, $36). The 3- to 4-ounce cakes are pan-seared, then broiled. Diners can find a mini-version on the sandwich menu: three petite cakes—breaded and spiced with bits of green and red bell pepper and jalapeño—are served on slider rolls with the aïoli and a carrot-and-jicama slaw on the side ($14). We like to enjoy these cakes while listening to local bands per-form on the spacious patio that overlooks a marina and a towering rail- road bridge that spans the nearby C&D Canal. Summit North Marina, 3006 Summit Harbour Place, Bear, 365-6490, aquasolrestaurant.com

Right: Aqua Sol’s crab cakes are pan-seared and topped with a Key lime sauce and served over spicy Spanish rice with edamame and corn. | Left: The lounge area at Aqua Sol in Bear. 

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