Dish of the week: Faustina's lump crab cakes

This is an archived article that was published on sltrib.com in 2014, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

$10 • Faustina's new small plate offering of lump crab cakes is a nod to chef du cuisine Joe Kemp's cooking career in Maryland. A generous patty of moist crab held together with minimal binding agents sits atop a side "salad" of roasted corn kernels, avocado chunks and fresh tomatoes that add balance to the meaty seafood and dollop of dill aioli.

Faustina • 454 E. 300 South, Salt Lake City; 801-746-4441; open Monday-Thursday 11 a.m.-3 p.m. and 4:30-9 p.m.; Friday 11 a.m.-3 p.m. and 4:30-10 p.m.; Saturday 9 a.m.-3 p.m. and 4:30-10 p.m.; Sunday 9 a.m.-3 p.m. and 4:30-9 p.m. For more information, visit http://www.faustinaslc.com.

Heather L. King