6 oz Maryland Crab Cakes

Made in-house in Crisfield, Maryland, the crab capital of the world, using a recipe we have produced for about 30 years. This is the 6 oz entree size, a main-course cake for the dinner plate.

The crab is authentic blue crab, Callinectes sapidus, the domestic American blue crab, not imported blue swimming crab. Our crab meat is a mix of Maryland crab meat and other domestic blue crab from U.S. regions. We are True Blue certified, meaning at least 75% of our Maryland seafood is harvested or processed in Maryland.

Choose Original, a gourmet lump blend of jumbo lump and back fin, or All-Jumbo, made exclusively with jumbo lump crab meat. The recipe and blend are the same across our 2 oz, 4 oz, and 6 oz sizes; only the weight and the use occasion change.

Keep the cakes frozen until you are ready to cook. They last up to 6 months in the freezer.

To thaw, place them in the refrigerator overnight and let them thaw naturally. Do not thaw under hot water or in the microwave. Once thawed, use within 2 to 3 days.

Pan-Frying

Add a thin layer of oil to a pan over medium-high heat. Cook about 3 minutes per side, until the exterior is golden and the inside is hot.

Baking

Bake at 305 degrees F for 16 to 18 minutes, flipping once halfway through.

Broiling

Set the broiler to high and place the cakes on a broiler pan. Broil 5 to 6 minutes per side, watching closely to prevent burning.

Air Fryer

Set to 300 degrees F and cook 10 to 12 minutes, shaking or turning the cakes halfway through.

Serving

Plate the 6 oz cake as a main course with your favorite sides, and serve with cocktail or tartar sauce.