Enjoy the BEST Crab Cake!
The best part of a crab cake is the crunchy seared exterior and moist salty-sweet inside. Like a spicy pop? Sprinkle extra Old Bay as you cook. As far as cooking, gather a large cast iron, nonstick pan, Goya Extra-Virgin Olive Oil, Old Bay and Chesapeake Crab authentic cakes. Thaw your fresh cakes in the fridge overnight in the wrapped white crab cake carrier. Once ready to cook, flatten the cake to a 1” height. Drizzle oil in the pan to lightly cover the entire surface and with a spatula position your cake and sprinkle with Old Bay. Read, set, go! Sear at medium-high for 5 minutes and then carefully turn over as to not cause the cake to crumble. (Our cakes boast about 80% jumbo lump with traditional ingredients represented: eggs, dry mustard, black pepper, Old Bay and crushed crackers.) After the ten minutes, scoop the cake onto a paper towel to soak up the excess oil and serve the best! Bon Appetit!
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