Chesapeake Bay

Ron & Margie's mouth-watering crab & seafood cakes are made by hand with our signature blend of ingredients. Shaped into perfect portions and flash frozen to capture all the delicate flavors, it's the taste that made us famous. Every pound of crab meat is repicked to ensure that our crab cakes are free of shells.

Recipe

Bay Style Turf and Surf

Our version of the classic culinary pairing features four petite filet mignons (6 oz.) and four of our award winning, jumbo lump Traditional Crab Cakes (4 oz.).

Cooking Instructions

Keep Frozen Until Ready To Prepare

Thaw under refrigeration for approximately 1 hour before cooking.

Supreme Blend Crab Cakes
Best Method:
PAN FRY:
Spray or coat bottom of pan with oil. Fry Crab Cakes at medium-low temperature, covering pan with lid, for 7 minutes per side. Cakes should be golden brown.

Alternate Method:
BAKE:
Bake 20 minutes at 400 degrees. Cakes should be hot and bubbly.

U.S.D.A. Choice Beef Tenderloin Steaks
Prepare as desired.

Mock Hollandaise Sauce
Thaw and use over Crab Cakes, Tenderloin Steaks or vegetables as desired.

(Cook until internal temperature is 165 degrees, for at least 30 seconds)

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