Ultimate Crab Cakes

Ultimate Crab Cakes :
Six 3.25 ounce servings

An all-time favorite! Our East Coast Recipe is loaded with the sweetest crabmeat available and hand-blended with the right spices.


Add To Cart
/ Six 3.25 oz.
#: 8064

These wines have been carefully selected for this product


//Good Product Title
Huru 2010 Sauvignon Blanc, Marlborough, New Zealand

Our staff thinks this Sauvignon Blanc is the cats meow. Full of fresh tropical flavors and a finish that goes on and on, this wine packs a lot of punch for it's little price!


//Better Product Title
Spelletich Cellars 2008 Reserve Chardonnay

Lovely, toasty aromas with some citrus. On the palate, it’s soft with some vanilla that morphs into crisp acidity on a long finish.


//Wow Product Title
Pahlmeyer 2009 Jayson Chardonnay

The 2009 Jayson Chardonnay is pale yellow-green in color. Composed of both Napa Valley and Sonoma Coast fruit, it reveals kiwi, melon, tangelo and lemon-lime curd with an underlying flintiness and minerality.

An all-time favorite! Our East Coast Recipe is loaded with the sweetest crabmeat available. These crabmeat delicacies are hand-blended with the right spices, then hand-formed so that every delicious bite bursts with luscious flavor.


Our crab cakes are excellent baked or pan fried. To ensure doneness, the internal temperature must reach 145 degrees F.

To Bake: Preheat the over to 350 degrees F.  Place the crab cakes on a baking pan and bake for 12 – 17 minutes.

To Panfry: Preheat skillet with 3 tablespoons of oil on medium head.  Panfry for 4-6 minutes.


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