Two Virginia-based “crab ladies” spent four years developing the perfect crab cake. They came up with a version that’s fat and luscious, with very little filler. Here are their three signature versions, which have garnered attention from Washingtonian Magazine and The Washington Post, including a classic crab cake, two spiked with bacon and Gruyère (it works!) and two containing a touch with buttery artichoke hearts.
Here’s what you get:
Brand: The Crab Ladies