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- Seafood Cake – Combining shrimp, crab, scallops, and a touch of fin fish for a fresh clean flavor of the ocean.
- Crab & Spinach Cake – We’ve combined multiple crab species with savory highlights of spinach, garlic, and parmesan cheese to WOW your tastebuds with a smooth texture and mouthful of unusual flavors in each bite.
- Seafood Jalapeno Cake – A Christmas favorite, our Seafood Jalapeno cake. We make this only for the Christmas season using the seafood cake as a base with the addition of just enough jalapeno pepper to say “hi” without turning anyone’s hair another color.
- Lobster & Shrimp Cakes – These 3-ounce cakes blend chunky warm-water lobster meat with shrimp and sherry for a delicious flavor profile and chunky texture. The light coating of breadcrumbs only on the outside promotes crust formation to give color, texture and crunch.
- Stuffed Scallop Shells – These beauties are stuffed with scallop and clam meats, spinach and diced red pepper, all mixed in a thick creamy sauce.
$150.00
Description
Our original product, the Seafood Cake remains a fan and family favorite that now spans multiple generations. For many these have become part of home traditions: Christmas Eve, Friday nights during Lent, as sandwiches during football games (on a toasted hamburger bun with lettuce, tomato, onion, and tartar sauce) either at the field or in the family room.
STORAGE: Keep frozen until ready to prepare. These cakes have a 1-year shelf-life in the freezer and they are great anytime during that period. Just remember to reroll the inner plastic bag to protect the remaining cakes.
COOKING: Because they are fully cooked, preparation is a snap: Pan fry from frozen in a sauté pan using about 1 T. of a neutrally flavored oil (corn, canola, soy, vegetable) per cake over medium heat for 8-10 minutes per side. Heat to an internal temperature of 165 degrees. This method yields the optimum crust formation for a crunchy outside and creamy inside. OR
Airfry by spraying the frozen cake with Pam (or brush lightly with oil) and baking approximately 22 minutes at 375 degrees. Flip once at the halfway point and heat through to 165 degrees internal temperature. OR
Bake the frozen cakes at 400 degrees for approximately 20 minutes flipping over halfway through, again to an internal temperature of 165 degrees.
A word about dry ice; it has a temperature of -109 degrees so if there is any in your package don’t handle it with bare hands; it will freeze your skin very quickly. Dispose in a well-ventilated area or outside where no one is around or playing.
We ship via UPS and pack your products in styrofoam and dry ice in order to get to your place fully frozen. Shipping days are Monday, Tuesday, and Wednesday. Typically, if an order is received by 12 noon it will leave here the same day, however any orders received later than noon of Wednesday will ship the following Monday.
We make every effort to ship via ground transportation using UPS as it is the most reasonably priced and we’ve found that we have two days to get your order from our place to yours. Beyond this time, food begins to thaw and that’s not good so consider other shipping options which include next-day air or second-day air. *
*Hot summer days changes our timeline and sometimes we may call and ask that we delay shipping in order to protect your order.
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