Baseball-sized crab cakes are fat and luscious thanks to plenty of lump crab meat and very little filler. It took four years for the self-proclaimed “crab ladies” to come up with the perfect recipe for them. These have won the attention of Washingtonian Magazine and The Washington Post, and require only a spin in the oven or in a pan to become an elegant, golden appetizer.

Here’s what you get:
- Six 4-oz super lump Maryland-style crab cakes