Lacey Muszynski

"A crab cake platter has been a favorite of mine for years. The cakes are well browned and topped with a dollop of remoulade and served with red beans and rice, sweet potato fries and coleslaw. Everything on the plate goes together like Thanksgiving turkey and sides."

Milwaukee Magazine

"Maxie’s cake is the moist, flaky style, subtly crisp on the outside and nicely attuned to the peppery Cajun mayo and champagne vinegar-based coleslaw served with it."

Amy L. Schubert

"The Maxie's deluxe crab cake was plump and brown due to the Portobello mushrooms used in the recipe, and was satisfying and excellent in flavor."