Order Today...Crackin' Tomorrow!
The pasteurized crab meat came yesterday as scheduled. I just finished making 3 dozen crab cakes for my son's graduation brunch which will begin at 11:00am. Your crab meat is excellent; my husband is from Virginia and went to the Naval Academy, so the only crab meat we really appreciate is yours! Thank you so much. (Posted on 6/23/15)
The crabs came right on time and were packed perfectly. They were delicious! Full and heavy with firm, sweet crab meat. We will be ordering again soon. Thank you. (Posted on 5/4/14)
The Jumbo dinner for two package was a wonderful, unexpected and well-loved surprise that my sister received for a special birthday. The crabs were all over 6 1/2". They were heavy and full with popping-out-of-the-shell, sweet meat - not always a sure bet at this late winter/ early-spring time of the year. I was told the spicing was excellent. The cooked shrimp seemed more than jumbo sized and were an extremely tasty, nicely-spiced accompaniment - especially for my brother-in-law who isn't much of a crab-shucking fan. The crab cakes were jam packed with superb-tasting, crab meat lumps. The brownies were a rich, tasty finale. Bravo! (Posted on 5/4/14)
THESE WERE THE BEST CRABS WE EVER EATEN!!! THANK YOU SO MUCH FOR ADDING THAT EXTRA TOUCH AND CARE. WE WILL BE ORDERING AGAIN IN THE NEAR FUTURE! We are originally from Eastern Shore of MD and we grew up on crabs, since moving to GA we are very limited to REAL CRAB meat, so we have to order and have it shipped in. SO WE WILL BE CALLING AGAIN SOON! GOD BLESS YOU! (Posted on 5/4/14)
Harbor House Crabs were the best that we have ever received - Even better than some we have bought on Maryland's Eastern Shore while visiting. Every single jumbo crab was as ordered, uniform size and full of delicious crab meat. Every person who has bought steamed crabs has experienced some "light" ones. Not yours, every single crab was as ordered. Delicious!! We picked the last 4 crabs and my wife made a tasty crab soup. Expect more orders from Iowa - and around the country (as a professional recruiter who works nationally, I speak to lots of people). We are very happy with your crabs and will order more in the future. Thank you! (Posted on 5/4/14)
Crab Cake Instructions:
In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently.
Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain.
Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges. Makes about 12 crab cakes, serving 6.
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