Crab Cakes + Boardwalk Fries

Like a mini vacation delivered, this meal for four tastes like a trip to the shore all year long! Enjoy four award-winning original Angelina’s crab cakes, a boat full of golden Boardwalk Fries, and a container of creamy, delicious “Bayoli” dipping sauce infused with Maryland’s favorite Old Bay seasoning. Angelina’s classic crab cake recipe, perfected in the 1960s at Angelina’s Restaurant in Baltimore, Maryland, is a Chesapeake Bay delicacy hand crafted using 100% domestic jumbo-lump blue crab meat-no imported crab meat- and premium ingredients at every turn, including handmade white bread crumbs and fresh parsley. Subtle spices bring forth the natural qualities of the most flavorful and sought-after crab meat available. Simply put, these are the finest quality crab cakes money can buy.

Angelina’s Crab Cakes has been renowned in Baltimore and beyond for decades. Established in a row home in 1952 as a small Italian grocery, then a restaurant, and now prepared on the Eastern Shore of the Chesapeake Bay, Angelina’s creates Baltimore’s Best Maryland crab cakes with heaps of jumbo lump Atlantic blue crab.

MORE DETAILS

This package serves 2 people and includes

• 4 Jumbo Lump Crab Cakes (each 4 oz.)
• French Fries (12 oz.)
• Bayoli Sauce (3 oz.)
• 1 French Fry “Boat”
• Choose to add a T-Shirt!

T-Shirt Add-on Options Include

• Colors: Dark Heather Gray, Military Green, Teal, or Cool Blue
• Sizes: Small – XX-Large
  • X-Small available in Teal

INSTRUCTIONS / STORAGE

• Angelina’s ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Angelina’s ships frozen with dry ice
• Dry ice may dissipate in transit
• Contents may thaw in transit
• Do not remove dry ice with bare hands
• Upon arrival place in the fridge or freezer
• May be kept frozen for up to 6 months
• May be kept refrigerated for up to 3 days

To Serve

Crab Cakes

• If frozen, remove plastic and thaw in refrigerator or microwave on paper towel prior to cooking as described.

Sauté

• Over medium heat, sauté crab cakes in a small amount of butter or oil (about 1T).
• Heat each side until nicely browned. You may gently flatten crab cakes for even heating and browning.
• Add lemon juice or white wine to taste and cover skillet and simmer for 5-8 minutes until centers reach 165°F.

Conventional Oven

• Preheat oven to 350°F.
• Place crab cakes on baking pan and top with butter, lemon juice and/or white wine to taste.
• Bake to an internal temperature of 165°F (approx. 25-30 minutes for 4 ounce crab cakes).
  For crispier crab cakes, finish by broiling to desired color.

Fries

Standard Oven/toaster Oven

• Preheat oven to 450°F.
• Spread frozen fries in a single layer on a dark, nonstick baking sheet or shallow baking pan and spray with a light coating of cooking oil.
• Bake for 10 minutes.
• Flip fries over and bake an additional 8 -10 minutes until reaching a light, golden color.

Pan Fry

• Fill deep-sided pan with &#189 inch of cooking oil and preheat to 350°F.
• Carefully add frozen fries to form a single layer.
• Fry for 7-10 minutes, turning frequently.
• Drain and spread on absorbent paper.

Deep Fry (preferred method)

• Preheat cooking oil to 350°F.
• Fill basket half full with frozen fries.
• Deep Fry for 3-3 1/2 minutes.
• Drain and spread on absorbent paper.

Ingredients

• Crab Cake – Blue crab, Bread crumbs [Enriched flour (Wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic acid), Water, High fructose corn syrup], Whole egg (Egg, Citric acid, Water), Mayonnaise [Soybean oil, Corn syrup, Water, Egg yolks, Distilled and cider vinegar, Salt, Spice, Calcium disodium EDTA (added to protect flavor)]. Contains 2% or less of the following: Spice, Baking powder (Cornstarch, Sodium bicarbonate, Sodium aluminum sulfate, Monocalcium phosphate), Monosodium glutamate, Yeast, Calcium propionate (a preservative), Guar gum, Sodium stearoyl lactylate, Calcium sulfate, DATEM, Enzymes, Ammonium sulfate, Ascorbic acid (dough conditioner).