Jumbo Lump Maryland Crab Cakes + Seafood Bisque for 4
94%Read ReviewsHeat & Eat
O’Donnell’s Market’s signature crab cakes are made using only the finest jumbo lump crabmeat from the Maryland and North Carolina shores. And the seafood bisque is an O’Donnell’s original: a cream-based soup made with lobster broth and sherry, filled with generous amounts of shrimp and crab.
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 4 people and includes:
- 1 Qt. Seafood Bisque
- 4 Jumbo Lump Maryland Crab Cakes (each 5 oz.)
- Tartar Sauce
- Lemon
Crab cakes arrive uncooked
- Crab Cakes & Bisque ship fresh with ice packs
- Upon arrival place crab cakes in the refrigerator for up to 2 days
- Upon arrival place bisque in the refrigerator for up to 3-4 days
To Serve
Crab Cakes
- Preheat oven to 400 degrees
- Place the crab cakes on an oven-safe pan
- Bake for 15-20 minutes or until a nice golden brown
Seafood Bisque
- Pour soup into stovetop pan
- Stir on medium heat
- Add milk or half & half and slowly stir until soup is hot and to your desired consistency
Crab Cakes – Crabmeat, Egg, Mayonaise, Old Bay seasoning, Onion, Green Pepper, Mustard
Seafood Bisque – Lobster stock, Shrimp stock, Flour, Cream, Half and Half, Old Bay
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.
