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

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. Add cooked pasta to pan and toss.
5. 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.
6. Squeeze fresh lemon juice over pasta. Season with salt and pepper to taste.
7. Plate pasta and top with remaining crab cakes.
8. Garnish with lemon zest, more ground pepper, and remaining parsley.

Hello, my name is Travis, and I'm a part of the Wholey team here today, we're going to profile our house-made crab cakes. We sell it in our grab-and-go section. You get a four-pack; they're made with all real crab, no filler. Very easy preparation methods: you can take it home, preheat your oven to 425 degrees and bake them for 15 minutes or you can give them a pan sear which is my favorite way to do, and what we're going to do today in some oil.

You take the crab cake, and it's in a ball because we form it in a scoop, just pat it down into a nice patty like this. And then we're going to get some oil hot—again; we highly recommend the Wholey gold oil; we're going to get some—about a quarter of a cup hot in a pan. Get the oil up to, like, 350 degrees, so about a quarter to half cup I'd say.
So I laid these crab cakes nice and flat in this hot oil. The oil got up to the perfect temperature like you'll see it starts to—I call it shimmering, and that's when you know the oil is hot enough to pan fry.

So we got these crab cakes in the hot oil for about 2 minutes. I'm going to get ready to flip them. Nice and easy, look at golden brown. 2 minutes on each side. All you want to do is get a nice crust on it. The crab meat—side note—is already cooked, so you want them to be—you want the temperature to be about 135 degrees in the middle, but that'll be no problem with 2 minutes on each side. But this crispy crust on the outside is my favorite.

So, these are done. 2 minutes on each side, get some hot Wholey gold oil, and serve. My favorite is with our Wholey brand remoulade sauce which is delicious or some people like the cocktail. So there you have it. From the store to your house, this dinner can be prepared in under 10 minutes.