Of the dozens of seafood takeout joints near the beach, Back Bay Seafood in Stone Harbor is among the best. We loved their rich crab chowder and lobster bisque, the addictive fried clam platter, and excellent fried crabcake sandwich - savored picnic-style in a park by the bay. (The store has no seating).
But the U-COOK-EM broiled crabcakes are the jewel at this joint, and rank among the finest on the coast.
Back Bay co-owner Tom Hegyvari adds hardly any filler to these mayo-bound 5-ounce crab domes (notably less, at least, than the fried cakes), and the sweet meat flakes apart with a light but moist seasoning. They are quick and easy to prepare - broil at 400 degrees for 12 minutes in their cute crab-shaped foil cups. They aren't cheap, at $8.50 a cake, but they're also available, with advance notice, in 2-ounce cakes for party platters at $4 a piece.