Angus Steak & Jumbo Lump Crab Cake Value Pack

Why the Pieces Are So Large

Jumbo lump crab meat comes from the two large muscles that power a crab’s swimming fins. Because each crab has only two of these muscles, jumbo lump is especially prized.

Careful picking keeps these swimmer-fin muscles intact, producing the impressive whole pieces associated with jumbo lump. Their mild, sweet flavor makes them a centerpiece in premium Maryland crab cakes.

Jumbo lump crab cakes: broil

1. Thaw the crab cakes and place them on a broiler pan or baking sheet.
2. Broil for approximately 12 to 14 minutes, until golden brown and crisp on top.

Bake

1. Preheat the oven to 350°F and place the thawed crab cakes on a baking sheet.
2. Top each crab cake with a pad of butter or drizzle with melted butter.
3. Bake for approximately 7 to 8 minutes, then broil for 3 to 4 minutes until golden brown.

Sauté

1. Heat oil in a large skillet over high heat until hot but not smoking.
2. Add the thawed crab cakes and sauté for approximately 3 to 4 minutes per side, until golden brown.
3. Transfer to paper towels to absorb excess oil.

Raw shrimp: steaming

1. Add 2 in of water to the bottom of a pot and bring it to a boil.
2. Place a steaming basket in the pot and add the raw shrimp, keeping them out of the water.
3. Sprinkle with Harbour House Crabs seafood seasoning and cover with a lid.
4. Steam for approximately 4 to 5 minutes after steam begins escaping from under the lid. The shrimp are done when they turn from grey to pink.
5. Serve with cocktail sauce. Steam times may vary.

Beef tenderloin: grill

1. For charcoal, place the meat directly over medium coals. For gas, preheat the grill and reduce the heat to medium.
2. For a 1-inch cut, grill for 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through.
3. Transfer to a platter, cover with foil and rest for 5 minutes.

Skillet

1. Choose a heavy skillet that holds the meat snugly in one layer, and pat the meat dry.
2. Lightly coat the skillet with nonstick spray and preheat over medium-high heat until very hot.
3. Add the meat without liquid or a lid, reduce the heat to medium and cook for 10 to 13 minutes, turning occasionally, to 145–160°F.
4. Transfer to a platter, cover with foil and rest for 5 minutes.

Broil

1. For cuts under 1½ in thick, position the broiler rack so the meat will be 3–4 in from the heat, then preheat the broiler.
2. Place the tenderloin on the unheated rack of a broiler pan.
3. For a 1-inch cut, broil for 12 to 14 minutes for medium rare (145°F) or 15 to 18 minutes for medium (160°F), turning once halfway through.
4. Transfer to a platter, cover with foil and rest for 5 minutes.