Our Crab Cakes (Or at least, the recipe) arrived in Colonial Beach, Virginia, by Skipjack in the early 1900s. Jetta Marion Robertson Denson and Frederick LeGrand Denson brought this family recipe from their hometown of White Haven, Maryland, located on the Eastern Shore. A True Maryland Recipe Crab Cake that includes one very important and main ingredient. The Chesapeake Bay Blue Crab. When Crab Cakes are found on many menus and grocery store open refrigeration shelves, they are imported from Southeast Asia and elsewhere, making them attractively inexpensive. Denson’s refuses to compromise. It’s True Chesapeake Blue Crab in each and every bite. It’s important to us, and should be to you as well. Lots of folks don’t read the back of the Crab Meat Cup. That’s where you will normally find what country your Crab Meat originates from.
HOW THEY ARE PACKAGED:
We are happy to bring our Crab Cakes to you. Our delivery area includes Colonial Beach (and
vicinity), King George County, and Fredericksburg. Our 5 Ounce Crab Cakes are frozen and packaged in Packs of 2. We can package individually by special request. Sold in Boxes of 6 or 12. And ready for your freezer.

COOKING OUR CRAB CAKES:

SKILLET:
The night before you plan to serve this Chesapeake Bay deliciousness, place a couple of sheets of paper towels on a plate. Remove the Crab Cakes from the package, place them over the paper towels. Then, cover with 2 more sheets of paper towels. There is going to be moisture from the frozen Crab Cakes, and you want to remove as much moisture as possible. This is the best way we have found. The next day, remove the plate of crab cakes from the fridge. In an Iron Skillet (Any Skillet will do, but we really like to cook them in an iron skillet. Pour just a bit of your favorite cooking oil into the skillet. A little more than a coating in order to get a nice brown crust on the cake. Heat oil to medium. Once the temp is reached, spatula your crab cakes into the skillet. Just put as many Crab Cakes in a skillet that you can easily turn. If you put too many crab cakes in, it’s going to be difficult to turn. Cook the Crab Cake until Browned and Crisp, Minimum 145 Degrees Internal Temp) on both sides. You want to bite into the cover crust and enjoy the moist deliciousness that occurs in each and every bite afterwards. Just a note, there still may be some moisture, which may cause some oil spattering, so please cook with caution with gloves and eyewear to protect yourself from any burns from possible oil spattering.

BROILING:
Broiling is also a wonderful method to cook these beauties. Place Thawed (As instructed above) Crab Cakes on a greased baking sheet. Top with a thin pad of Butter, place in oven once the broiler is at temp. And broil until golden brown on top. Then give them a turn to brown the other side. (Broil to 145 degrees internal temp.)