Crab Cake Dinner for 3
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The perfect dinner for 3! This dinner includes six 4 oz. crab cakes and a choice of two seafood soups.
Our classic recipe, perfected in the 1960’s at Angelina’s Restaurant in Baltimore, Maryland. This Chesapeake Bay delicacy is crafted by hand using 100% domestic jumbo-lump blue crab meat – no imported crab meat!! We add only as much filler as necessary to hold the lumps together and insist on premium ingredients at every turn, including handmade white bread crumbs and fresh parsley. A palette of 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 of Maryland crab cakes have 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 of Maryland creates Baltimore’s Best Maryland crab cake with heaps of jumbo lump Atlantic blue crab.
We continue to focus as much as possible on local sources, but recent changes in supply make it necessary at times to source crab further from home. Therefore our mix of fresh Atlantic Blue Crab may currently include varied sources from the Americas.
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This package serves 4 people and includes:
- 6 Crab Cakes (each 4 oz.)
- 2 Soups, your choice (each 16 oz.)
- Choose to add a T-Shirt!
Soup Options Include
- Maryland Crab – Loaded with crab meat, fresh vegetables and traditional Chesapeake Bay spices, this is a true regional specialty that you just won’t find anywhere else.
- Cream of Crab – Rich and delicious, this creamy concoction is a homemade specialty. Subtle, savory spices and chunks of real blue crab meat are blended with heavy cream to bring you the softer side of crab soup. Try some today!
- Lobster Bisque – This is a brand new selection made the old fashioned way – starting with a stock made from the shell of the lobster and blended with fresh cream, real butter, celery, onions, sherry, herbs and spices.
- Clam Chowder – New to Angelina’s, this recipe is a blend of tender sweet surf clams, fresh cream and chunky potatoes. A classic New England favorite that is just so satisfying on a chilly day!
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
- 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
Cooking Instructions: Crab cakes arrive uncooked and must be thoroughly heated. If frozen, remove plastic and thaw in refrigerator or microwave on paper towel prior to cooking as described.
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 5-8 minutes until centers reach 165°F.
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. 25-30 minutes for 4 ounce crab cakes). For crispier crab cakes, finish by broiling to desired color.
Lobster Bisque
Microwave – Place soup in microwave cookware and microwave for 15 minutes on high, stirring every 5 minutes until product comes to a boil
Range Top – Place soup in sauce pan and heat on top of range at medium heat, stirring until product comes to a boil.
Maryland Crab Soup
From Frozen: Place unopened pouch into pot of water. Bring water to a boil, keep uncovered. Boil for 20 minutes. Cut pouch & serve. Do not store in pouch after cooking.
Clam Chowder
From Frozen: Place unopened pouch into pot of water. Bring water to a boil, keep uncovered. Boil for 20 minutes. Cut pouch & serve. Do not store in pouch after cooking.
Cram of Crab
From Frozen: Place unopened pouch into pot of water. Bring water to a boil, keep uncovered. Boil for 20 minutes. Cut pouch & serve. Do not store in pouch after cooking.