Chef Adam is not playing around with this Signature item:
We only use Jumbo Lump Crabmeat, our signature Crabcake sauce, herbs and spices, and the tiniest amount of panko just to bind it together....
1% panko if we are being transparent - without it, the cake would just fall apart so any company that says their cake is 100% crabmeat...buyer beware!
The difference with these crab cakes is that we ship these frozen and NOT PRE-FRIED. This is a great item to keep on hand for last-minute dinners and when unexpected company is coming over for dinner.
What you get:
These are sold by the 6 pack
Each cake is 3.5 oz and packed with Jumbo Lump Crab Meat
Area of Origin - Crab: Venezuela
Hand Crafted in our NYC kitchens
To Prepare: preheat oven to 350
1. From Frozen place in hot sauce saute pan with 1/8 inch of your favorite oil, I like Grapeseed or Avocado oil for sauteing. Pan should be lightly smoking.
2. Saute for 1 minute on each side or until golden brown
3. Place on paper to drain and then on a baking sheet
4. When all cakes are golden place in the oven for 16-18 minutes or until internal temp of 165 - I like to place them back on paper to drain and then serve immediately.
Please enjoy this with our homemade Mustard sauce!
Please note, that these do contain gluten and are not safe for anyone with a gluten intolerance. For a gluten-free option, try our Cauliflower Lobster CakesNutritional