(2) 5oz Lump Crabcakes
This is the best crab cake recipe you will ever find. Our delicious crab cakes are made with juicy jumbo lump crab meat with a rich and buttery taste. We use very little filler. These crab cakes have been served in our restaurant called "Red Roost" since 1974.
10oz Creamy Crab Dip
A dip for all occasions... This Maryland favorite is a blend of shredded cheeses, Parmesan cheese, and sweet crab meat with our own blend of seasonings. This is a must try!
16oz Maryland Vegetable Crab Soup
Genuine Chesapeake Bay Cuisine, this soup contains deliciousl lump crab meat, lima beans, carrots, onions, corn, and bacon. It has a seasoned tomato-based broth loaded with flavor.
We suggest pairing Wente Vinyards Louis Mel Sauvigon Blanc with your dinner.
Soup: Thaw the soup in a container overnight under refrigeration. Remove the soup from the container and place into appropriately sized pot. Heat on low heat until soup reaches 165F, stir occasionally. Do not boil!
Crab Cakes: We suggest removing the crab cakes from the package while still semi rigid and placing them on a plate in the refrigerator. This will help keep your lumps from falling apart. Preheat oven to 450F degrees. Bake for 12-18 minutes until golden brown.The crab is already steamed so you are actually heating the cake only. Remove from oven - let cool slightly. Serve with Tartar or Remoulade sauce.
Crab Dip: Remove from the plastic container and place in the oven ready dish. Preheat oven to 350F. Bake for 15-20 minutes or until hot and bubbly.
Weight: 2.25 lbs