We make one mean crab cake. No fillers added. When you crave crab cakes there is no room for fillers. We use lump crab meat, mayonnaise, finely diced celery, onion, and pepper to form the cakes, plus a bit of panko. The cakes are lightly seasoned with old bay and grilled to perfection. The crab cakes are served with a zesty Louisiana remoulade that has a bit of a smoky spicy kick to it. The sauce has paprika, cayenne, Dijon mustard, garlic, capers, mayonnaise and hot sauce. The crab cakes are served with a side of lemony broccoli salad. Fork tender broccoli florets tossed in a shallot lemon cabernet vinaigrette. We highly suggest ordering more than one of this crab cake entrée.

This meal is ready to warm and enjoy.

Contains dairy

Contains gluten

Ingredients: grain mustard, champagne vinegar, paprika, oil, capers, cornichon, horseradish, garlic, chives, parsley, Worcestershire, Tabasco, salt, black pepper, egg, celery, red pepper flakes, scallion, crab, bread crumbs

Ingredients: broccoli, oil, red wine vinegar, lemon, shallot, salt, black pepper