 Restaurant Chef Bio  In 1998, Chef Tom Lyons and owner Neil Smith decided to experiment with their crab cakes. This led to the introduction of the largest crab cake in the world - The 20 Ounce Pounder Plus. Chef Lyons also invented seven crab cake variations- the Smokehouse crab cake, Blackened crab cake, Mexican crab cake, Hawaiian crab cake, Cruise Missile crab cake, Caribbean Jerk crab cake, and Italian crab cake. Tom and Neil appeared on four radio stations with their new creations and The Sun did a two-page article on the Crackpot and it's crab cakes that featured Neil on the front page of the Today section holding The Pounder Plus. In 2003, Tom and Neil decided to add a section to the menu that would feature many of the Crackpot's entrees but on a smaller scale, otherwise known as the small plate concept. This includes half-sized portions of their crab cakes and other menu favorites for those who want to try more than just one entree or just enjoy a smaller meal at reduced prices. |