“These really are lump crab cakes. They're as good as many seafood restaurants make. They say to put mayo on them before baking. We don't. We either spray with Olive Oil Pam or spread a little Olive Oil on them with a pastry brush and then sprinkle with Old Bay Seasoning. Yum!! It's the best.”
“We have reordered these many times. They are delicious, and easy to prepare.
Great insight: keep a stash in the freezer. While we enjy them regularly, they are a great answer to dinner when you run out of interesting ideas; don't wnat to go out; didn't get to the grocery store, etc. They are our "go to" when we want a decent dinner but pressed for time during a busy week.”
“Paid $190 for basically baseball sized bread balls with thin shards of crab in them. There was not one single lump of crab meat in them. I purchased some off home shopping that were loaded with lumps of crab and blew your product away. You should be ashamed for the price you charge for these.”
