Classic Crab Cakes & Lobster Crab Cakes

Classic Crab Cakes & Lobster Crab Cakes
Graham & Rollins on QVC Best Crab Cake Nominee

  • 3 oz: (6) Lobster Crab Cakes + (6) Classic Crab Cakes
Jumbo lump and lump blue crab meat is lightly blended with breadcrumbs, mayonnaise, mustard, and spices to create these mouthwatering morsels. All of our Crab Cakes are made with at least 80% Lump Blue Crab Meat. To put this in perspective, most store bought Crab Cakes are made with a mere 40% Crab Meat or less.
$ 79.99
Graham & Rollins on QVC Best Crab Cake Nominee

Our Handmade Crab Cakes and Crab Balls are made daily using our Freshest Lump Blue Crab Meat. These are the same Crab Cakes you have seen on QVC.


Each Crab Cake is vacuum sealed individually, then placed in our cryogenic freezer that reaches temperatures of -80 degrees. By freezing our Crab Cakes at these low temperatures, we eliminate potential freezer burn, and maximize the taste and freshness of the Crab Cakes.


All of our Crab Cakes are made with at least 80% fresh Lump Blue Crab Meat. To put this in perspective, most store bought Crab Cakes are made with a mere 40% Crab Meat or less.




Graham & Rollins on QVC Best Seafood WINNER of 2015!

Our Handmade Crab Cakes and Crab Balls are made daily using our Freshest Lump Blue Crab Meat. These are the same Crab Cakes you have seen on QVC.


Each Crab Cake is vacuum sealed individually, then placed in our cryogenic freezer that reaches temperatures of -80 degrees. By freezing our Crab Cakes at these low temperatures, we eliminate potential freezer burn, and maximize the taste and freshness of the Crab Cakes.


All of our Crab Cakes are made with at least 80% fresh Lump Blue Crab Meat. To put this in perspective, most store bought Crab Cakes are made with a mere 40% Crab Meat or less.

Cooking Instructions:

Mix ingredients. Make into cakes and fry in hot oil until golden brown.

Bake: Preheat oven to 400 F. Place crab cakes on baking sheet coated with olive oil. For best flavor brush with either melted butter or mayonnaise prior to cooking.*

3 oz cakes: 20-22 min
4 oz cakes: 24-26 min
5 oz cakes: 30 min

Pan Saute: Thaw under refrigeration. Saute at medium heat in olive oil and/or butter, covered for 4-5 minutes per side. Cakes may be cooked from the frozen state for a longer period of time. Microwave cooking is NOT recommended.*

Cook until internal temperature is 165 F. for at least 30 seconds.




Ingredients:

Crab Meat, Mayonnaise (Soybean Oil, Water, Eggs, Vinegar, Contains Less Than 2% of Egg Yolks, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavor, Calcium Disodium EDTA (to protect flavor)), Bread Crumbs (Bleached Wheat Flour, Yeast, Salt, Sugar, Partially Hydrogenated Soybean Oil), Eggs, Lemon Juice, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Seafood Seasoning, Garlic, Spices, Red Pepper. ALLERGENS: SHELLFISH, EGG, SOY and FISH. CAUTION: THIS PRODUCT MAY CONTAIN SHELL FRAGMENTS. KEEP FROZEN.

Weight Watcher Points

Classic Crab Cakes

Nutritional Facts

Weight Watcher Points

Lobster Crab Cakes

Nutritional Facts

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