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Maryland Crab Cakes 8 oz.

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Super jumbo crab cakes are fully ½ pound and made with authentic Maryland Jumbo Lump crab meat.

Maryland Jumbo Lump Crab Cakes:
Preparing Traditional Maryland Crab Cakes:
Maryland Crab Meat and Crab Cakes

About crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip. has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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Crab Cakes

Buyer's Guide - Crab Cakes

Handling and Preparation Instructions

Thaw your frozen crabs in the refrigerator overnight. Frozen crab cakes keep for up to 6 months in the freezer. Cooked crab cakes keep for up to 3 days in the refrigerator. For more recipes, please refer to Crab Place recipes section. The methods of preparation are:


Sauté the crab cakes in oil or butter for approximately 3-4 minutes per side or until golden brown.


Place the crab cakes on a sheet pan 8-inches away from the heat. Broil for approximately 12 minutes, turning the sheet pan around halfway, or until golden brown. Be careful not to burn.


Place the crab cakes on a sheet pan and bake for 20 minutes at 400ē or until golden brown. For added flavor, brush the crab cakes with melted butter before baking.

Crab Cake Shelf Life:
  • Thawed: will last up to 3 days in the refrigerator
  • Frozen: will last up to 6 months in the freezer
  • Once cooked: will last up to 3 days in the refrigerator