Campfire Favorite ~ Thomas Point Shoal Super Crab Dinner ~ [STEAMED] (1) Dozen Super Female Blue Crabs (7" +) & (2) 4 oz. Premium Maryland Lump Crab Cakes ~ Traditional Recipe, Flash-Frozen

Cook your Crab Cakes Right from the Freezer!

Golden brown and crispy on the outside and warm and gooey inside is the goal for a plated traditional Maryland Crab Cake. This authentic recipe uses jumbo lump with fresh mayonnaise, eggs, crushed crackers, and bay spices. Packed with more crab meat than recipes calling for peppers or breading, traditional cakes can easily fall apart with the prized-size meat portions. Cooked from frozen ensures the cakes don’t end up served as a crumbling mess; worse yet, a “scrambled” cake. Flash-frozen cakes guarantee texture and taste, so careful manipulation of the cooking temperatures will bring the cakes back to their original freshness. Salty-sweet, fluffy and mouth-watering!

Baking and then finishing with a Quick Pan Searing achieves the best results for a frozen cake. Baking lends itself as a healthy choice with less oil, but with a slow cook that ensures tenderness. Lightly drizzle both sides of the cake with olive oil and sprinkle with Old Bay.  Place them in a preheated oven at 350 °F on a tray covered with baking paper. Cook for 15 minutes and then turn them over and bake for another 10 minutes. To ensure a crispy golden-brown result, remove them from the oven and place them in a skillet at medium-high heat for a minute per side. Feel free to press down with a spatula for that much sought after “hockey-puck” quality for a perfect fit in a Kaiser roll. Keep it simple. Cooking from frozen is your secret. Enjoy the accolades you’ll receive from your culinary excellence!