Two Lump Crab Cakes (14 Oz. Avg)
Why wait until summer to enjoy your favorite coastal delicacies? Robert Wholey Market prepares the best crab cakes in-house and ships them straight to your door, so you can skip your trip to the fish market or grocery store. We use only premium-quality wild-caught lump crabmeat to create these tasty cakes, and each order comes with two large morsels, weighing 14 ounces total on average. Our lump crab cakes are as easy to make as they are to enjoy. Just bake in a lightly oiled pan for about 15 minutes at 350 degrees or flatten and pan fry to a glorious golden brown. We also offer our own signature cocktail sauce, which can add a slightly tangy and spicy flavor to the sweet taste of crab.
With crab cakes on reserve, you’ll never run out of a mouthwatering option for date night or a dinner party. Cocktail sauce or tartar sauce may be tried-and-true, but lump crab cakes are versatile enough to go with many ingredients. Try your own take on a classic recipe by whipping up some Eggs Chesapeake or you can serve our lump crabmeat with gazpacho, horseradish cream, or Russian dressing. Some of our customers enjoy eating crab with salads, burgers, and New Orleans-style po’ boy sandwiches. No matter what you decide, expect only the best quality and taste by choosing us as your online crab cake supplier. If you have any questions about this product or our seafood selection, please contact us today to speak with a customer service representative for further assistance.
Crab Cake Linguini
Yields: 4 servings
- 1 pound linguini pasta
- 4 tablespoons olive oil
- 1 garlic clove, minced
- 2 ounces anchovies (1 tin)
- ½ teaspoon crushed red pepper chili flakes
- 4 lump crab cakes
- ½ cup flat leaf parsley, chopped
- Salt and pepper to taste
- Lemon juice and zest to taste
- In a large pot, cook linguini according to package directions. Reserve approximately ¼ cup of the pasta cooking water. Rinse pasta with cool water and set aside.
- While pasta is cooking, prepare the crab cakes. Simply bake in a lightly oiled pan for about 15 minutes at 350 degrees, or flatten and pan fry.
- Heat olive oil in a large pan over medium-high heat. Add garlic, anchovies, and red pepper flakes. Break up the anchovies with a wooden spoon until they melt into the oil and garlic mixture.
- Add cooked pasta to pan and toss.
- Break up two of the crab cakes and add to pan. Add chopped parsley, reserving about a tablespoon for garnishing. Mix well. Turn off heat.
- Squeeze fresh lemon juice over pasta. Season with salt and pepper to taste.
- Plate pasta and top with remaining crab cakes.
- Garnish with lemon zest, more ground pepper, and remaining parsley.