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(4 oz.) "Signature" Lump Crab Cakes


  • Made fresh and flash frozen when shipped 

Taste

Picked from heavy Blue Crabs, our lump meat creates exquisite crab cakes with a robustly malty-sweet flavor and a tender texture.  Complement the cake with Creole inspired Remoulade sauce that creates a spicy kick to the crab meat and a needed creamy texture to a golden-brown crispy cake.  As a side, consider coleslaw for a crisp break from the spicy cake or fresh vegetables like a sliced tomato or cucumber to balance the palate between zesty spice and soothing cool. Celebrate 17 grams of protein in a stellar 4 oz. cake.

Cooking your Cake

1) Thaw cake for up to 10-14 hours in fridge for best cooking texture and flavor.

2) Option A: Bake cake at 350°F on an oiled tray for 25-30 minutes. Option B: Pan fry with 2 tablespoons of olive oil for 6.5 minutes/side. Option C: Deep fry cakes in 350°F for 5-7 minutes.

3) Plate your cake for a traditional Maryland Crab Cake entrée or sandwich. Our cakes, processed in the Blue Crab capitol in Crisfield, Maryland follow a Chesapeake Bay culture recipe.  These cakes exhibit 80% crab meat and 20% binding ingredients as eggs, mayonnaise, bread crumbs, dry mustard, black pepper and Old Bay.

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