GIANT Jumbo Lump Crab Cakes – 1/2 Lb. Size

This Chesapeake Bay delicacy is crafted by hand with generous lumps of 100% Atlantic blue crab meat. Angelina’s only adds as much filler as necessary to hold the lumps together and Angelina’s insists on premium ingredients at every turn, including handmade white bread crumbs and fresh parsley. Subtle spices brings forth the natural qualities of the most flavorful and sought-after crab meat available. Simply put, these are the finest quality crab cakes your money can buy.

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.

MORE DETAILS

This package includes your choice of 4-24 GIANT Jumbo Lump Crab Cakes

• Each GIANT Jumbo Lump Crab Cake weighs approx. 1/2 lb.
• Crab Cakes arrive in sealed bags of 4 or 6 pieces dependent on quantity selected
• 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

INSTRUCTIONS / STORAGE

• Angelina’s ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• 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.
• Crab cakes are best cooked after being thawed. You may speed up the process by running the still-sealed product under warm water if there isn’t time to thaw completely in the refrigerator. Alternatively, if already unwrapped, the defrost feature of the microwave can be used prior to cooking in fully in the conventional oven.

To Serve

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 6-10 minutes until centers reach 165°F.
• Serve & enjoy!

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. 35-40 minutes for 8 ounce crab cakes).
  For crispier crab cakes, finish by broiling to desired color.
• Serve & enjoy!

Ingredients

• Crab Cakes – Blue Crab Crabmeat, Fresh Bread Crumbs (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid], Water, Contains 2% Or Less Of The Following: Salt, Soybean Oil, Yeast, Calcium Propionate (Preservative), Guar Gum, Sodium Stearoyl Lactylate, Calcium Sulphate, Wheat Flour, Datem, Enzymes, Ammonium Sulfate, Ascorbic Acid [Dough Conditioner]), Pasteurized Whole Eggs (Whole Eggs, Citric Acid, .15% Water Added As A Carrier For Citric Acid[Citric Acid Added To Preserve Color]), Mayonnaise (Soybean Oil, Water, Whole Eggs, And Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice [From Concentrate], Oleoresin Paprika, Natural Flavors, Calcium Disodium Edta [To Protect Quality), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch And Monocalcium Phosphate), Monosodium Glutamate, White Pepper, Dry Parsley Flakes