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These delicious, crispy round beauties are based on a recipe jointly created by two culinary masterminds: Chef Robert Clark and Chef Julian Bond. They contain sustainably harvested wild ocean shrimp and Dungeness crab from the Pacific Northwest as the primary ingredients. (That's right - we use sweet and succulent local Dungeness crab meat). And there are no flour-based fillers in these seasonal specialties! During our taste testing the entire Organic Ocean crew were raving about the extraordinary flavour.
Preheat the oven to 175 C (350 F). Cook the frozen cakes in an oven safe frypan with a little olive oil for 4 minutes. Carefully flip the cakes and place the frypan in the oven. Bake for approximately 12 minutes.
These crab cakes are deliciously crabby with notes of shrimp from pleasant, small lumps of chopped shrimp meat. The texture is crispy on the outside with perfectly soft interiors when cooked from frozen as per the instructions. Whip up a salad and a lightly flavoured aioli while they finish in the oven, open a chilled bubbly white, and you’ll be out to a fine restaurant at home in 20 minutes! Totally worth it.
Michelle, I cannot wait to pass on your kinds words to both the chefs! We are so happy you've enjoyed your "restaurant at home" quality crab cakes!
They are definitely the best crab cakes I’ve eaten Just pricy
Cooked them exactly in the manner recommended on your website and they were excellent. Looking forward to more of them soon. A great addition to your offerings. Thanks.
Utterly delicious! Like eating out at 3 Star Michelin restaurant. Simply divine!
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