Celebrate Game Day in Angelina’s Fashion! Crab cakes, crab topped pretzels, crab dip, AND Boardwalk fries.
Our classic recipe, perfected in the 1960’s at Angelina’s Restaurant in Baltimore, Maryland. This Chesapeake Bay delicacy is crafted by hand using 100% domestic jumbo-lump blue crab meat – no imported crab meat!! We add only as much filler as necessary to hold the lumps together and insist on premium ingredients at every turn, including handmade white bread crumbs and fresh parsley. A palette of subtle spices brings forth the natural qualities of the most flavorful and sought-after crab meat available. Simply put, these are the finest quality crab cakes your money can buy.
This package serves 8-10 people and includes:
- 4 Crab Cakes (each 4 oz.)
- 3 Crab Topped Pretzels
- 1 pt. Lump Crab Dip
- 12 oz. of French Fries
- 3 oz. of Bayoli Sauce
- 1 French Fry “Boat”
Crab Cakes – Blue crab, Bread crumbs [Enriched flour (Wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic acid), Water, High fructose corn syrup], Whole egg (Egg, Citric acid, Water), Mayonnaise [Soybean oil, Corn syrup, Water, Egg yolks, Distilled and cider vinegar, Salt, Spice, Calcium disodium EDTA (added to protect flavor)]. Contains 2% or less of the following: Spice, Baking powder (Cornstarch, Sodium bicarbonate, Sodium aluminum sulfate, Monocalcium phosphate), Monosodium glutamate, Yeast, Calcium propionate (a preservative), Guar gum, Sodium stearoyl lactylate, Calcium sulfate, DATEM, Enzymes, Ammonium sulfate, Ascorbic acid (dough conditioner).
Instructions / Storage
Cooking Instructions: Crab cakes arrive uncooked and must be thoroughly heated. If frozen, remove plastic and thaw in refrigerator or microwave on paper towel prior to cooking as described.
Sauté: Over medium heat, sauté crab cakes in a small amount of butter or oil (about 1T). Heat each side until nicely browned. You may gently flatten crab cakes for even heating and browning. Add lemon juice or white wine to taste. Cover skillet and simmer for 5-8 minutes until centers reach 165°F.
Conventional Oven: Preheat oven to 350°F. Place crab cakes on baking pan and top with butter, lemon juice and/or white wine to taste. Bake to an internal temperature of 165°F (approx. 25-30 minutes for 4 ounce crab cakes). For crispier crab cakes, finish by broiling to desired color.
Microwave Oven: Place crab cakes on a microwave-safe plate and top with 2 teaspoons of lemon or white wine and a teaspoon of butter or margarine. Cover and heat on High (4-5 minutes for one or two 8-ounce crab cakes, 3-4 minutes for one or two 4-ounce crab cakes, 2-3 minutes for one or two 1.5-ounce crab cakes). Longer cooking times are necessary for preparing more than two crab cakes at a time. Cook until centers reach 165°F. Cooking times are approximate as microwave wattages vary.
Standard oven/toaster oven: PREHEAT oven to 450°F. SPREAD frozen fries in a single layer on a dark, nonstick baking sheet or shallow baking pan. SPRAY with a light coating of cooking oil. BAKE for 10 minutes. Flip fries over and bake an additional 8 –10 minutes until reaching a light, golden color.
Pan Fry: FILL deep-sided pan with ½ inch of cooking oil and preheat to 350°F. Carefully add frozen fries to form a single layer. FRY for 7-10 minutes, turning frequently. DRAIN and spread on absorbent paper.
Deep Fry (preferred method): PREHEAT cooking oil to 350°F. Fill basket half full with frozen fries. DEEP FRY for 3-3 1/2 minutes. DRAIN and spread on absorbent paper.Download Storage and Prep Instructions
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