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Previous Menu: Baltimore Crab Cakes with a Warm Old Bay Potato Salad and Seasonal Succotash ($16 Per Person / Time to Cook: 30 min / Cook By Day: Friday)

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Meal Description

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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!  And, crab season is just about to come to an end as it lasts between April and November.  

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 a warm potato salad, seasoned with vinegar and old bay (no mayo).  The succotash will consists of fresh local ingredients including corn, onions, zucchini, bell peppers, and lima beans (which can come separated upon request if you don’t care for a particular ingredients).  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.

Cook by Day: Friday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepared.

Items included (serves 2):

1- Blue Crab Cakes (Mayo, Egg, Dijon, Worcestershire, Saltines)

2- Warm Potato Salad (Baby Potatoes, Vinegar, Shallots, & Old Bay Seasoning)

3- Succotash (Corn, Zucchini, Bell Peppers, Lima Beans)

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

Bon Appétit!