Due to the perishable nature of this item orders do NOT ship over the weekend. Orders will only ship Monday, Tuesday & Wednesday for Wednesday, Thursday, Friday Delivery. Orders placed after 1 PM EST on Wednesday will ship the following Monday.
Due to high summer temperatures your items may arrive slightly thawed, please freeze or refrigerate immediately.
We have gotten the crab cake recipe down! Thick, meaty, made with premium blue crab meat and handmade in the United States - Our Jumbo Lump Crab Cakes are what award-winning crab cake sandwiches are made of! Simply defrost, pan sear or grill, serve on soft bun with a touch of spicy mayo or tartar sauce and let this crab cake shine. This pack includes twenty 4 oz. individually vacuum sealed portions.
- Handmade in the USA
- 4 ounce portions
- 20 Total Pieces
- Made with Real Jumbo Lump Crab Meat
- Total net weight: 5 lbs.
- Individually vacuum sealed
- 12 month shelf life when frozen
- Ships uncooked and frozen via UPS 2nd day air
Oven: Cook from frozen (Recommended Method). Preheat oven to 375� F. Place jumbo lump crab cakes onto a nonstick baking sheet pan. Lightly coat jumbo lump crab cakes with olive oil or butter flavored cooking spray. Place in center of oven rack and bake for 20-25 minutes or until it turns golden brown on top and reach an internal temperature of 165� F. Remove from oven and let sit for 1-2 minutes before serving.
Saut�: Cook from thawed. Remove crab cakes from packaging and thaw under refrigeration until fully thawed. Preheat medium size saut� pan with 1-2 tablespoon oil of choice to medium high heat. Carefully add crab cakes to pan in single layer. Cook for
3-4 minutes. Turn and cook for an additional 3-4 minutes or until the internal temperature reaches 165� F. Let sit 1-2 minutes before serving.