For more information email firstname.lastname@example.org
Q. Where are you located?
A. Our office/warehouse complex is located in Camp Hill, PA (suburb of Harrisburg). We also have locations in Gum Spring, VA, Rehoboth Beach, DE, Cincinnati, OH.
Q. Do you make your crab cakes yourself or purchase them from another company?
A. We make our crab cakes from our own recipe at our PA Department of Agriculture and FDA approved facility in Camp Hill, PA.
Q. Do you have a restaurant?
A. No, we sell our ready to eat crab cakes & crab soup at festivals, and we sell our uncooked frozen products directly from our warehouse and components to make our crab cakes via shipping.
Q. Do you ship your products?
A. Yes, customers can order directly from our web site.
Q. Do you ship frozen crab cakes?
A. No, we ship crab cake making ingredients to make at home.
Q. Why don't you ship frozen crab cakes to customers?
A. We used to ship frozen crab cakes to customers but problems and increased expenses associated with shipping a frozen product forced us to stop shipping frozen crab cakes. We do sell our frozen crab cakes to walk-in customers from our office/warehouse complex in Camp Hill, PA.
Q. Where do you get your crab meat from?
A. We buy crab meat in bulk from seafood distributors.
Q. Do you offer franchises for sale?
Q. Can I have the recipe?
A. Sorry, we cannot give out the recipe.
Q. What temperature do you cook the crab cakes to?
A. There are different requirements for different health department jurisdictions, but in general we cook the crab cakes to a minimum internal temperature of 155 degrees for thirty seconds.
Q. Is the crab meat real?
A. Yes, we use real lump & Jumbo Lump crab meat.
Q. Do your crab cakes have onions or peppers in the recipe?
Q. How much crab meat is in your crab cakes?
A. About 70%.
Q. Do your crab cakes have any other fish in them?
A. No, only lump and jumbo lump crab meat.
Q. Do your crab cakes have filler in them?
A. Yes, we use a traditional crab cake recipe that includes bread crumbs, spices and seasonings sometimes described as "filler".
Q. Why don't you use 100% crab meat?
A. That would not be a crab cake. It would be a pile of crab meat on a grill. In our opinion a traditional crab cake consists of crab meat, spices, seasonings, bread crumbs all held together with mayonnaise and eggs (along with a few other ingredients).
Q. Why don't you use all jumbo lump crab meat?
A. If we used all jumbo lump crab meat we would have to charge $10+ each for our crab cakes and we feel that is too much to charge at the festivals and events we participate in.
Q. Why do you charge different prices for your crab cakes at different events?
A. Our base price for a crab cake is currently $8 each but at shows where the fee to participate is higher than normal we may charge more to cover the cost of the higher fee. In addition if a show is out of town where our expenses are much higher with lodging and high fuel costs we charge more at those shows to cover the increased costs we incur.