Smashing Favorites

Discover our selection of crab cakes, crab legs and backfin crab meat!

For the love of crab

Whether it’s sautéed in cakes, served in a salad or cracked open and doused in butter, crab is always a treat worth celebrating. Keep reading to learn more about some of our exceptional offerings—plus, get inspired with creative ways to serve this seafood favorite.

Delicious Crab Cakes

You can’t go wrong with any of our crab cakes. These guest favorites are filled with tender, succulent meat, so each bite is consistently satisfying and full of flavor.

We make our Ultimate Lump Crab Cakes with 70% lump and special crab meat and simple ingredients that enhance the delicate flavor of the crab. No filler, no fluff—just pure, meaty goodness!

Looking for a light, refreshing way to serve your crab cakes? Try them sautéed and served atop a bed of fresh salad greens with Sriracha remoulade and fresh lemon wedges (recipe below). Or, serve with our Old Bay Aioli.

Wild Snow Crab Leg Clusters

Sustainably caught in the Gulf of St. Lawrence, Canada, our Wild Snow Crab Leg Clusters are simply extraordinary. The sandy bottom of the gulf results in vibrant reddish-orange shells with fewer defects than crabs caught in rockier areas. These large gulf crabs also yield more succulent, snow-white meat than deep water species.

A Snow Crab Cluster includes legs as well as a generous portion of the crab’s body. You can serve the delicately-flavored meat in everything from salads and dips to soup, soufflés and pasta sauces.

Boiled, baked, steamed or grilled—however you cook your crab legs, the results are sure to be delicious! Below are some tips for boiling Snow Crab Clusters. Boiling crab legs allows water into the shells, which keeps the meat moist and helps it cook more quickly.

Cooking & Serving Tips

Use a large pot. You’ll need to place the crab legs in your pot while they’re whole. They only bend at the joints, so the more room, the better!
Fill it up. Fill your pot two-thirds full of cold water. Add 1 tablespoon of salt and bring to a boil.
Bend and tuck. Add thawed crab legs to the boiling water. Bend and tuck the legs so that they are submerged as much as possible, then cook for 4-5 minutes or until heated through.
Serve with butter (pro-tip: Our easy Old Bay Compound Butter is a perfect companion). Once your crab legs are cooked and drained, serve them with kitchen shears (for splitting), small seafood forks (for harvesting meat) and melted or clarified butter (for dipping). Plan for one tablespoon of butter per guest, plus a few slices of lemon.

Backfin Lump Crab Meat

If you love crab meat, don't forget to pick up our Backfin Lump Crab Meat in September. Looking for a quick, refreshing way to serve it up?

Our Thai Citrus Crab Salad combines sweet, tender crab meat with bright flavors of grapefruit, fresh herbs and crunchy peanuts. Serve atop a bed of fresh salad greens for a light and refreshing dinner.