Jumbo Lump Maryland Crab Cakes - 6 Pack
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Some restrictions applyO’Donnell’s Market’s signature crab cakes are made using only the finest jumbo lump crabmeat from the Maryland and North Carolina shores.
O’Donnell’s Market can trace its roots back to 1922, when founder Tom O’Donnell opened The Sea Grill in Washington, D.C. Its selection of fresh seafood made it one of the city’s most popular restaurants. This unique market specializes in fresh seafood, fine cuts of meat, fresh baked goods, and O’Donnell family recipes that have been beloved by generations of restaurant guests. No recipes are more revered than their crab cakes made with 98 percent jumbo lump crab, warm and cheesy crab dip loaded with fresh crab, indulgent and creamy shrimp and crab bisque, and for dessert, buttery rum buns made with a recipe that hasn’t changed since 1922.
This package serves 6 people and includes:
- 6 Jumbo Lump Maryland Crab Cakes (each 5 oz.)
- Tartar Sauce
- Lemon
Crab cakes arrive uncooked
- Crab Cakes ship fresh with ice packs, may thaw during transit.
- Upon arrival, store in the refrigerator for up to 2 days.
To Serve
- Preheat oven to 400° F.
- Place the crab cakes on an oven-safe pan.
- Bake for 15-20 minutes or until a nice golden brown.
- Enjoy!
Crabmeat, Egg, Mayonaise, Old Bay seasoning, Onion, Green Pepper, Mustard,
A True Taste of Maryland, for Four Generations
A True Taste of Maryland, for Four Generations
O’Donnell’s Market can trace its roots back to 1922, when founder Tom O’Donnell opened The Sea Grill in Washington, DC. Its selection of fresh seafood made it one of the city’s most popular restaurants, and in 1956 it expanded to Bethesda, Maryland. And in 2015, the third and fourth generation of the O’Donnell family capitalized on that great reputation by opening O’Donnell’s Market in Potomac.
The unique market specializes in fresh seafood, fine cuts of meat, fresh baked goods and O’Donnell family recipes that were beloved by generations of restaurant guests. And no recipes are more revered than their crab cakes made with 98 percent jumbo lump crab, warm and cheesy crab dip loaded with fresh crab, indulgent and creamy shrimp and crab bisque, and for dessert, buttery rum buns made with a recipe that hasn’t changed since 1922.
