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1 oz Domestic Lump Crab Balls- (MADE WITH 100% U.S.A CRAB MEAT IN CRISFIELD, MD WITH PRIDE)- (FROZEN)


What’s the best way to cook crab cakes?

Our chefs pack the “crabbiest” cakes available online. With 75% lump USA blue crab meat, our cakes taste salty-sweet with an undeniably “fresh catch taste.”  Picking freshly steamed meaty blue crabs is the trick.  Our crew pot some meaty monsters!  With real crab meat and loads of it, our recipe is written to keep the cakes simple. They taste amazing!  Enjoy that robust crab and not a cake loaded down with filler and vegetables.  Blue Crab Trading uses the traditional recipe of lump crab meat, eggs, mayonnaise, dry mustard, black pepper, and crushed crackers.  We don’t use unnecessary filler, so cooking the cakes takes some skill in keeping the cake together.  Try these three methods.

  • Deep Fry ~ Place your thawed cakes on a lightly greased baking sheet and precook them for about 8 minutes. This baking will hold the lump meat together during frying since our cakes don’t have filler to bind the meat.  Use peanut oil in your fryer so the crab flavor isn’t hidden by a heavy oil.  Fry at 375 degree F until the cake floats.  Quickly remove with a mesh strainer and allow the cake to drain on a paper towel.
  • Broil ~ Once again, grease a baking sheet and position the cakes evenly on the sheet.  Cut a 1/3 tsp unsalted butter on each cake. Get those cakes crispy by setting the rack close to the top of the stove. Broil for 12-15 minutes until the cakes show a golden brown.  If the browning happens too fast, move the sheet down a bit.
  • Pan-Sear ~ Start with cold cakes.  Douse the pan with olive oil or an olive oil/butter mix. At medium-high heat sear for 5 minutes per side. When flipping, carefully turn the cakes so they don’t fall apart!  A cold cake start gives the cake needed firmness to stay together.  Enjoy the best crab cakes this side of the Chesapeake Bay Bridge!

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