In Maryland, the state bird is the oriole, the state flower is the black-eyed Susan, and if there were a state food it would indeed be the crab cake. Crab cakes used to be a complete mystery to all of us here at UPBEAT. With very few exceptions, the ones we reviewed were usually loaded with so much stuffing and seasoning that one couldn't actually "taste" the crab. Most of the samples we received tasted more like poultry stuffing. Word on the bay is that very few gourmet companies can boast the highly coveted title of "the meanest damn crab cakes ever created". Chesapeake Bay Crab Cakes sent us an exceptional presentation of epic proportions. Now, admittedly so, upon reading the media kits, we were all a bit skeptical about the company's claim to "crab cake perfection". We demanded proof... and we received far more than just a tad bit of evidence. We all happen to be quite the crab cake connoisseurs and had been waiting with picky palettes, to test the claim. Well let's just say that the Chesapeake Bay Crab Cakes company is not at all remotely guilty of false advertising! We truly believe that these were the best crab cakes we have ever had... and we have had far too many to even mention.

As any TRUE crab cake lover will tell you, the perfect crab cake has very little filler and lots of spectacular crab. This is it. A massively luscious patty of pure crab, seasoned to absolute perfection, lightly coated in crumbs... perfect for pan-frying to a golden crispness that is certain to delight more than a few party guests. Each and every last pound of Chesapeake Bay Crab Cakes' delicious jumbo lump crab meat is carefully checked to ensure that the meat is absolutely shell-free, [because we checked ourselves and trust us, they ARE]. Then the crab meat is mixed with a signature blend of ingredients, and beautifully shaped into Perfect 3 ounce portions and flash-frozen to capture all of the delicately woven flavors of this perennial Chesapeake Bay favorite.

Some interesting crab cake facts from the editors at UPBEAT Entertainment News Syndicate— blue crabs make the best crab meat for crab cakes. Generally, 6 crabs yield 1 pound of crab meat. When tossing the ingredients for crab cakes, always toss gently... otherwise, jumbo lump crab meat becomes extremely squishy. Lumps are far far better! If you have ever been on a quest for the best crab cake ever created... then please... look no further than Chesapeake Bay Crab Cakes. UPBEAT Entertainment News guarantees that you won't be disappointed at all! There simply is no comparison to these incredible hand-sculpted crab cakes. To cook, simply thaw the cakes in the refrigerator, then pan-fry or bake and brush with melted butter or mayonnaise.; they are available in various packages. Eight 6 ounce crab cakes are very reasonably priced at $79 and Six 8 ounce crab cakes are priced at just $89, these, we felt, were the best deals. And lastly, be sure to purchase plenty for the upcoming holiday season, these tasty treats will be gobbled down faster than you could EVER even begin to imagine. UB

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