Maryland Crab Cake Sampler

Have you moved out of state and can’t get your hands on authentic Maryland crab cakes anymore? Sick of unpalatable so called “Maryland-Style” crab cakes?

THE BEST CRAB CAKES IN THE WORLD

Maryland crab cakes have earned this reputation because they are made with the best crab meat in the world! To sustain them through the winter, the Chesapeake Bay crabs have to build up extra fat stores which gives them that sweet, buttery flavor you won’t find in other types of crabs or in blue crabs from other waters.

Only a small number of restaurants in Maryland reliably make their crab cakes from local crab meat and the state does not require restaurants to identify the specific source of the meat. Cameron’s Seafood is proud to be a True Blue certified partner which means that we only use 100% authentic Maryland Blue Crab meat.

FROM SHORE TO DOOR, 3 DAYS FRESHER THAN THE GROCERY STORE

Your crab cakes are made by hand and carefully packed the same day your order ships. Then, this Chesapeake crab cake dinner package is shipped and delivered right to your door, fast, so you can spend less time shopping and more time with your loved ones. It doesn’t get much more convenient than that!

CRAB CAKES: MARYLAND JUMBO LUMP CRAB MEAT, WHITE BREAD [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (BITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], MAYONNAISE [SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA], EGG, BAKING POWDER, MUSTARD POWDER, OLD BAY, WHITE PEPPER, BLACK PEPPER, SUGAR, WORCESTERSHIRE SAUCE [BARLEY MALT VINEGAR, SPIRIT VINEGAR, MOLASSES, SUGAR, SALT, ANCHOVIES, TAMARIND EXTRACT, ONIONS, GARLIC, SPICES] DRIED PARSLEY

CRAB BISQUE: MARYLAND JUMBO LUMP CRAB MEAT, crab stock, water, heavy cream, Old Bay seasoning, roux [Butter, flour], white wine, tomatoes, onions, celery, thyme, rosemary, parsley, cinnamon, nutmeg, mace, cumin, tarragon, celery see, and white pepper.

HOW TO COOK MARYLAND CRAB CAKES

Stovetop:

• Heat a non-stick pan on medium heat and butter the surface.
• Take the crab cake out of the container and shape it like a hockey puck.
• Cook the crab cakes until both sides are a nice golden brown color, about 6 min (4oz.) or 10 min (8oz.)

Baking:

• Preheat the oven to 425ºF and place the crab cakes on a nonstick baking sheet.
• Take the crab cake out of the container and shape it like a hockey puck.
  Optional: Add a slice of butter on top of the crab cake.
• Bake until golden brown, approximately 5-8 min (4oz.) or 10-12 min (8oz.)