Crab Cakes
Crab Cakes
Exclusive Internet Only-
Our handmade crab cakes combine sweet, delicate chunks of the freshest Maine crabmeat with just enough other ingredients to shape it into delicate cakes: Dijon mustard and mayonnaise and a sprinkle of chives, parsley and cayenne. Blended by hand, the 80% crabmeat cakes are then dredged in panko crumbs for a light, crispy breading. Simply pan-fry with oil or butter for a few minutes per side, pair with your favorite salad and some crusty bread, and dinner is served.
- 6 cakes; 18 oz. total (serves 6 as an appetizer; 2–3 as an entrée).
- Shipped frozen.
- Made in USA.
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Care
- These crab cakes were shipped frozen with ice packs. Upon receipt, store the crab cakes in the freezer, where they will keep for up to 3 months unopened. Keep frozen until ready to use.
Cooking Instructions:
- Thaw the crab cakes in the refrigerator overnight.
- In a large, heavy sauté pan over medium heat, warm 2 Tbs. vegetable oil. Add 1 Tbs. unsalted butter and heat until the foaming subsides. Add the crab cakes to the pan and cook, turning once, until well browned on both sides, about 5 minutes per side. Serve immediately.
Williams-Sonoma Kitchen
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Shipping Information
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Return Policy
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.
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- Crab, egg, panko bread crumbs(wheat flour, water, yeast, dextrose, salt), mayonnaise (soybean oil, whole eggs, vinegar, water, egg yolks, salt, dextrose, sugar, lemon juice, calcium disodium edta), dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, citric acid, tartaric acid, turmeric, spices), salt, black pepper, cayenne, parsley, chives.
From the Source
Plucked from the cold waters of the rocky New England coast, Maine crab is prized for its sweet, delicate, mouth-watering flavor. Hancock Gourmet makes their crab cakes by hand using local Maine-caught crab – each cake is 80% crabmeat. All-natural seasonings highlight the sweetness and succulence of the crab.
About Hancock Gourmet
Hazel Ellis Hancock opened a lobster restaurant in Ogunquit, Maine, in 1946, which she ran alongside her sisters Fannie and Mina. The three handed their recipes down to their heirs, including granddaughter Cal Hancock. The restaurant has stayed in the family, and Cal launched Hancock Gourmet in 2000. She uses her Nana’s prized recipes and only the freshest shellfish to deliver a taste of Maine to seafood lovers nationwide.
Serving Suggestions
- Place two or three on a bed of greens and serve with roasted vegetables and fresh bread or pasta as an entrée.
- Experiment with sauces; although these cakes are wonderful simply spritzed with lemon, they’re just as good with cocktail sauce or a simple garlic aioli.
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