Traditional Crab Cakes - 4 Pack
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Some restrictions applyThese crab cakes are made from crab meat that is picked on the Eastern Shore of Maryland. They’re made with Jumbo Lump and Backfin crab meat for ultra crab flavor with just enough breading to hold them together. These four-ounce cakes can be broiled, fried, or cooked in a skillet, and they make for a wonderful sandwich.
Harris Seafood Company’s old processing house opened its doors in 1941 on the Kent Narrows Waterway in the Chesapeake Bay, and it’s been an Eastern Shore tradition ever since. Harris Crab House is the only remaining oyster house operating year-round in Maryland, and it’s run by the fifth-generation Harris family. They buy their seafood from about 350 local watermen and employ about 140 locals, and are committed to bringing the very best Maryland seafood straight from the dock to your door.
This package serves 2-4 people and includes 4 Traditional Crab Cakes
- Each Crab Cake weighs 5 oz. and measures 3"
- Items ship fresh with ice packs, may thaw in transit
- Upon arrival, remove from package and refrigerate
- May be kept refrigerated for up to 3 days
- Freezing is not recommended
To Serve
Broiling Instructions:
- 1. Preheat Oven to 425 degrees.
- 2. Carefully remove crab cakes from the packaging
- 3. Place crab cakes on a greased cooking sheet and drizzle with melted butter
- 4. Bake for 10 minutes or until golden brown
- 5. Flip cake and bake for 5 minutes or until golden brown
- 6. Serve with tartar sauce, cocktail sauce, and lemon wedges
Frying Instructions:
- 1. In a large saute pan, heat oil.
- 2. Lay crab cakes gently—3 to 4 at a time— and pan-fry 4 minutes on each side or until lightly golden
Wild-caught Blue Crab Meat, Eggs, Mayonnaise, Seasonings, Bread Crumbs
Dock-to-Door Seafood Straight From the Chesapeake
Dock-to-Door Seafood Straight From the Chesapeake
Harris Seafood Company’s old processing house opened its doors in 1941 on the Kent Narrows Waterway in the Chesapeake Bay, and it’s been an Eastern Shore tradition ever since. “Captain Bill” Harris and his wife Sis opened Harris Crab House on the processing house’s front dock back in 1981 so locals could enjoy fresh Maryland seafood straight from the source, and in 1991 a new waterfront Crab House opened nearby, with open air decks overlooking the narrows and fresh seafood arriving at the dock daily.
Today, Harris Crab House is the only remaining oyster house operating year-round in Maryland, and it’s run by the fifth-generation Harris family. They buy their seafood from about 350 local watermen and employ about 140 locals, and are committed to bringing the very best Maryland seafood, from Jumbo Lump crab cakes to elegant Oyster Imperial, straight from the dock to your door.
