How To Cook Your Order Just Right At Home

G&M Crab Cakes are made with a minimum amount of filler and handling to keep the jumbo crab lumps intact. Keep in mind that the crab meat is cooked before the meat is picked from the shell. The final cooking/preparation is intended to get the internal temperature hot (between 140F and 160F). Remember to remove the products from their shipping containers before cooking.

All our seafood products is perishable seafood, so products must be frozen if not consumed within 3 days after arrival. Frozen crab cakes should be defrosted the night before you’d like to enjoy them. Then you can follow the same cooking instructions as below.

Empty contents of shipping containers into a baking pan and bake at 450F for approximately 15 to 20 minutes. When the crab cakes become firm and are a consistent light brown color outside, they are ready to be enjoyed.

Add a water and lemon mixture to the baking pan. Empty contents of the shipping containers into the baking pan and bake at 450F for approximately 15 to 20 minutes.

Microwave: Place soup in microwave-safe cookware and microwave for 15 minutes on high, stirring every 5 minutes until soup comes to a boil.

Range Top: Place soup in saucepan and heat at medium heat, stirring until soup comes to a boil.

Please Note: Maryland Crab Soups are shipped frozen and must be consumed immediately upon arrival and are NOT TO BE REFROZEN.

Empty contents of cream of crab soup into a saucepan. Add 2oz of whole milk for every 12oz container of soup. Stir constantly over low heat until soup and milk reach a creamy consistency and soup reaches at least 165 degrees F. Please note: soup contains sherry wine.  

Warning: Consuming raw or undercooked meats, fish, shellfish or fresh eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.  Maryland Crab Soups are shipped frozen and must be consumed immediately upon arrival and are Not to be Refrozen.