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- More freshly caught blue crab meat
- Handmade in the Chesapeake Bay style
- Prepared with clean, quality ingredients
- Easy to prepare - bake, broil or fry
- Ideal as a snack, appetizer, side dish, or entree
Thanks to the Omaha Steaks culinary team's ingenuity, we're hand rolling the best Maryland-style crab cakes you've ever tasted. This new and improved recipe has more freshly caught blue crab than ever (frozen the same day it's caught). You can actually see the pieces of tender blue crab peeking out of every single delicious cake!
Authentic to the Chesapeake Bay style, the crab is blended with just the right amount of tangy mayonnaise, lemon, mustard, green onions, breadcrumbs, and red pepper - and then carefully rolled by hand to preserve the large lumps of crab everyone loves. These delicious steakhouse-style crab cakes are the perfect complement to the best steaks in the world!
Extremely easy to make… they taste great baked, broiled, or pan fried. Serve them as a tasty appetizer at your next party, or enjoy them as a delicious snack, side dish, or main course - we guarantee you're going to love them!
Preparation & Recipes
Oven: From Frozen
Preheat oven to 400°F. Spray a baking pan with nonstick cooking spray. Arrange desired amount of FROZEN crab cakes on the pan with a minimum of 1 inch between pieces. Bake 15 minutes on center rack. Carefully flip crab cakes using a spatula and bake an additional 5 minutes until golden brown.
Oven: From Thawed
Preheat oven to 400°F. Spray a baking pan with nonstick cooking spray. Arrange desired amount of thawed crab cakes on the pan with a minimum of 1 inch between pieces. Bake 10 minutes on center rack. Carefully flip crab cakes using a spatula and bake an additional 3 minutes until golden brown.
Stove Top: From Frozen
Add 1 teaspoon oil and desired amount of frozen crab cakes to a cold nonstick skillet with a minimum of 1 inch between pieces. Cover and cook on medium low heat 15 minutes. Carefully flip crab cakes using a spatula and cook for an additional 5 minutes until golden brown. Remove skillet from heat. Let stand, covered, 2 minutes before serving.
Stove Top: From Thawed
Add 1 teaspoon oil and 2 thawed crab cakes to a cold nonstick skillet with a minimum of 1 inch between pieces. Cover and cook on medium low heat 10 minutes. Carefully flip crab cakes using a spatula and cook for an additional 3 minutes until golden brown. Remove skillet from heat. Let stand, covered, 2 minutes before serving. For full package (4 crab cakes) increase cooking time 2 minutes on the first side.
Caution: While every attempt has been made to remove all shells, small pieces may still remain.
Nutrition & Info
|Meal Course||Appetizers, Entrees, Hors d'Oeuvres|
|Meal Time||Dinner, Lunch|
|Preparation||Ready to Cook|
|Cooking Method||Pan Fry|
|Weight||3 oz. cakes|
|People Serving||serves 4|
Ingredients: CRAB MEAT (PORTUNUS SPP), MAYONNAISE (EXPELLER PRESSED CANOLA OIL, PASTEURIZED WHOLE EGGS, FILTERED WATER, HONEY, DISTILLED WHITE VINEGAR, SEA SALT, MUSTARD [DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT], LEMON JUICE CONCENTRATE), BREAD CRUMB (UNBLEACHED WHEAT FLOUR, CANE SUGAR, YEAST, SEA SALT), PASTEURIZED EGGS (WHOLE EGGS, CITRIC ACID, AND 0.17% WATER ADDED AS A CARRIER FOR CITRIC ACID), GREEN ONION, RED PEPPER, LEMON JUICE, MUSTARD, SUGAR, SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES, AND PAPRIKA).
CONTAINS: SHELLFISH (CRAB), EGGS, WHEAT.
Lynne M. - Staten Island, NY
Charlie B. - Maplewood, NJ
Debra Shook F. - Freemansburg, PA
Renetta J. - Pittsburgh, PA
Patricia K. - Lakewood, NJ
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