Why Pay More For Angelina's?
Here's the difference in a crab shell...
From the finest restaurant to picnic tables covered in newspaper, the blue crab is an honored guest at most any Maryland meal. We serve them steamed & fried, hard & soft, in soups, fluffs, puffs, dips and even on our pretzels.
But for most the crab cake is the standard for measuring all the rest, and the list of those who have measured Angelina’s to be the best includes:
- Baltimore Magazine - 16 years (“Baltimore’s Best Crab Cake”)
- Baltimore City Paper - 10 years
- The Maryland Department of Agriculture
- Baltimore Sun Reader’s Choice Award
-
Maryland Daily Record
Here are some of our distinguished partners and other places to find Angelina's crab cakes on the web:
The single biggest reason for this success has been our insistence on using only the finest and most exclusive crab meat available. That means 100% Domestic Blue Crab (Calinectes sapidus). Seafood lovers know the difference, and first-time customers discover what a Maryland crab cake was meant to be.
Almost all of our competitors rely on imported crab substitutes from Asia and elsewhere to keep costs down. Before you order, make sure to ask them what kind they use. And beware of things like "Blue Swimming Crab" on the label - a clear sign that they're selling something other than the best.
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