All-Natural Jumbo Lump Crab Cakes - 4 Oz. Size
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Not eligible for shipping to CanadaOur newest recipe uses the same premium quality meat as the original, but we’ve streamlined the ingredient list for a wholesome simplicity you’re sure to love. Jumbo lump blue crab from local sources, pure ingredients, and sensible seasonings come together for a crab cake that’s naturally delicious.
Angelina’s Crab Cakes has been renowned in Baltimore and beyond for decades. Established in a row home in 1952 as a small Italian grocery, then a restaurant, and now prepared on the Eastern Shore of the Chesapeake Bay, Angelina’s creates Baltimore’s Best Maryland crab cakes with heaps of jumbo lump Atlantic blue crab.
We continue to focus as much as possible on local sources, but recent changes in supply make it necessary at times to source crab further from home. Therefore our mix of fresh Atlantic Blue Crab may currently include varied sources from the Americas.
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This package includes your choice of 6-48 Jumbo Lump Crab Cakes
- Each All Natural Jumbo Lump Crab Cake measures 4 oz.
- Choose to add a T-Shirt!
T-Shirt Add-on Options Include
- Colors: Dark Heather Gray, Military Green, Teal, or Cool Blue
- Sizes: Small – XX-Large
- X-Small available in Teal
- Angelina’s ships frozen with dry ice
- Dry ice may dissipate in transit
- Contents may thaw in transit
- Do not remove dry ice with bare hands
- Upon arrival place in the fridge or freezer
- May be kept frozen for up to 6 months
- May be kept refrigerated for up to 3 days
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.
- All-Natural Crab Cakes – Blue Crab Crabmeat, Pasteurized Whole Eggs (Whole Eggs, Citric Acid, .15% Water Added As A Carrier For Citric Acid [Citric Acid Added To Preserve Color]), Panko Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt), Mayonnaise (Soybean Oil, Whole Eggs And Egg Yolks, Cider Vinegar, Distilled Vinegar, Lemon Juice [From Concentrate], Water, Salt, Spice, Natural Flavor), Sea Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch And Monocalcium Phosphate), White Pepper, Dry Parsley Flakes, Nutmeg
Features: Non-GMO Cornstarch, No Preservatives, Nothing Artificial, No High-Fructose Corn Syrup, No MSG
Award-Winning Chesapeake Bay Crab Cakes
Award-Winning Chesapeake Bay Crab Cakes
