If you ask anybody I know, I am notoriously picky about my crab cakes. I have to say, these are some of the best I've ever had! They are the perfect addition to any seafood feast or summer gathering.

• Each crab cake is approx. 5 oz
• 8 Crab Cakes (plus 2 extra included for a limited time)
• Made with handpicked ingredients sourced from sustainably responsible purveyors
  
• Arrives seared/browned on one side to help keep the crab cake intact
• Contains no breading or filler
• Free from any gluten products
  
• Ingredients: jumbo lump crab, wild gulf shrimp, fresh cream, dry mustard, green onion, French sea salt, fresh ground roasted black pepper and other flavorings
• No sauce included
• *FAQs are included in the photos

Orders placed by Saturday EOD will ship the following Monday and Tuesday

Freezing/Thawing Guidelines

All products should be consumed within 3 days of thawing, or you can refreeze the products for up to 6 months. The crab cakes should be left to thaw out in the fridge for 24 hours before preparing. 

How to Cook 

To cook, preheat your oven to 375°F and grease your sheet pan with butter or oil. Place thawed crab cakes on the pan with the brown side down and bake for 12-15 minutes. Finish by broiling on high for an additional 2 minutes. Ensure the internal temperature reaches 145°F. When serving, flip the crab cakes for a beautiful presentation.

Alternatively, heat a combination of butter and virgin olive oil in a sauté pan over medium-high heat. Cook the crab cakes on each side for 5-7 minutes until golden brown and the internal temperature reaches 145°F. 

About Mother Nature's Sun

Chef Michael's culinary journey began at his father's seafood restaurant, The Lobster Pot, in Wawa, Delaware County, Pennsylvania. After honing his skills in every aspect of the restaurant, he discovered his passion in the kitchen. Inspired by a vision for gourmet takeout seafood, he founded Seafood on The Go, bridging the gap between fast food and fine dining.

His entrepreneurial spirit led him to the Marriott, where he quickly rose through the ranks to become a District Executive Chef. Armed with certificates from the Restaurant School of Philadelphia and the Culinary Institute of America, Chef Michael's dedication to fresh, farm-to-table ingredients and fusion cuisine has earned him acclaim throughout his career.