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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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6 Servings

12 Oz Lump Crab Meat, White and Claw 

1 Egg

2 Tsp French Seafood Seasoning 

2 Tbsp Mayonnaise

1 Tsp Dijon Mustard

1/4 Tsp Salt

1/4 Cup Celery, Minced

2 Tbsp Parsley, Finely Chopped

1/2 Cup Panko Breadcrumbs

1/4 Cup Canola Oil, For Cooking


Place parchment paper or foil on a sheet pan.

In a medium bowl combine crab meat, egg, mayo, mustard, French Seafood Seasoning, celery, parsley and salt.  Gently fold together adding the panko breadcrumbs.

Create 6 crab cakes and place onto prepared sheet pan and refrigerate for a minimum of 1 hour.

When ready to make, heat oil in a large non-stick sauté pan.  Carefully place the chilled crab cakes into pan and cook until nicely browned, about 5 minutes per side.

Serve with a squeeze of lemon and enjoy!

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