We are offering a free meal kit to existing customers for EVERY referral to our service. Thanks!
The process of making cakes, pates, terrines, and aspics out of minced meat dates back to ancient times. The English settlers in Colonial times popularized the crab cake given the abundance of crabs in the Mid Atlantic region. While essentially what was known back then as rissoles or croquettes, the term “Crab Cake” did not appear in a cookbook until the 1930s when published in the New York World’s Fair Cook Book described as a “Baltimore Crab Cake.” The dish remained popular only on the coast, given its perishability, until refrigeration technologies broadens its geographic range at the beginning of the 20th Century. The most abundant source of blue crabs, is of course, the Chesapeake Bay, with an estimated population of 550 million in 2016, up 35% from the prior year. Wow!
This is a classic Baltimore crab cake recipe which can either be broiled or pan fired to perfection. The crab cakes will be served with fries seasoned with vinegar and old bay. The cakes will be served with a squeeze of lemon and a tangy Rémoulade Sauce (that is just a really fancy name for tartar sauce), and garnished with Sorrel.
Time to Cook: 30 min.
Items included (serves 2):
1- Blue Crab Cakes (Mayo, Egg, Dijon, Worcestershire, Saltines)
2- Warm Old Bay Potato Salad (Vinegar & Old Bay Seasoning)
3- Fall Succotash
4- Tangy Rémoulade Sauce (Mayo, Shallots, Cornichons, Pickled, Capers, Parsley, Dijon)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Wheat, Egg, Fish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items:
1- Double the Protein
2- Extra Servings - 1 Adult or 2 Kid’s Portion