Maryland Crab Cakes and Soup
Upon arrival, place crab cakes and soup in the refrigerator. Crab cakes are best enjoyed within 2 days. Soup can be stored in the fridge for 4-5 days.
To serve, we recommend broiling the crab cakes on a lightly greased pan or foil, about 6 inches from the flame. Cook until golden brown with an internal temperature of 145°F. Crab cakes can also be pan seared with butter and finished in a 350°F oven until the internal temperature reaches 145°F, approximately 10 minutes.
To heat soup, pour the soup into a thick-bottomed saucepan and heat over medium heat, stirring occasionally until thoroughly heated through (internal temperature 165F). Please do not allow it to boil. Remove from heat and serve with your favorite crackers or crusty bread. We do not recommend microwaving this item.