Maryland’s Best Crab Cakes

Our chef developed one of the finest crab cakes around! According to The Washington Post, on July 14, 2005, Olive Grove’s crab cakes, are rated in the top 10 in Maryland and Virginia. Also, the 1999 through 2014 Zagat Survey says, “zealots drive around the beltway for fantastic crab cakes.” We use only jumbo lump crabmeat, the most flavorful and expensive part of the crab! We then blend this delicacy with homemade bread crumbs, mayonnaise, eggs, and our secret seasonings. The crab cakes are then broiled to perfection. Come into our restaurant and try them yourself or place your order online!

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COOKING INSTRUCTIONS

*Please Note: RAW Product (unless otherwise noted) must be cooked prior to consuming. All fresh crab cake products can be refrigerated up to 3 days.

Cooking Instructions: Crab cakes arrive uncooked and must be thoroughly cooked.

Sauté: Place crab cakes in a pan over medium heat with clarified butter or oil. Cook about 4-7 minutes on each side or until golden brown and they reach an internal temperature of 140°F to 160°F.

Conventional Oven: Place crab cakes on a greased baking pan and cook in a preheated 375°F oven for 25-30 minutes or until golden brown and they reach an internal temperature of 140°F to 160°F.

Range Top for SoupPlace soup in sauce pan and heat on top of range at a medium heat, stirring until soup comes to a boil

Microwave for Soup: Place soup in microwave safe cookware and microwave for 1 minute at a time until soup comes to at least 145°F or higher.

Warning: Consuming raw or undercooked meats, fish, shell fish or fresh eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.  Maryland Crab Soup is shipped frozen and must be consumed immediately upon arrival and are NOT TO BE REFROZEN.