Sustainably Sourced, Wild-Caught
Mixed by hand to maintain meaty lumps of crabmeat, these crab cakes rival any you’ll find along the mid-Atlantic shores. Give them a quick sear on both sides in a skillet, top with a remoulade sauce, and serve with salad for a light yet elegant meal. For an elegant brunch, try them over wilted spinach with a soft-cooked egg.
Allergens: Crustacean Shellfish (Crab), Fish (anchovy), Soybeans, Wheat, Eggs