Crab cakes are ubiquitous. Crab cakes are dull, persecuted into monotony by the terror of filler tyranny. Chef Tom Fleming conquers this heinousness. Fleming's Maryland jumbo lump crab cakes have filler, but there is a precise method to his madness: quarter-cup of bread crumbs to 5 pounds of cleaned crab flesh. To this he adds a dressing composed of brandy, mayonnaise and roasted peppers with plenty of cayenne. The cakes are seared until they form a thick mahogany coat. They're loose and topped with fried potato strings. They rest on a bed of wilted arugula and tomato relish in a lively vinaigrette. Lemon is there too, creating a stiff acidic tension that gradually dissipates in the depths of the sweet cake. Relish that.