Like lobster from Maine or salmon from the Pacific Northwest, the Maryland blue crab is an icon, known for its distinctive sweetness, texture and flavor. These qualities can’t be raised on a farm or conjured in a kitchen, and they can’t be substituted with clawed cousins from entirely different species. But did you know that around 90% of all seafood eaten in the US is imported from overseas – including the crab in most “Maryland Style” crab cakes you find in stores and restaurants? For more than 60 years Angelina’s has resisted the temptation to trade true quality for a few extra dollars and still exclusively uses “Callinectes Sapidus” in all of our products. This Latin name for our Atlantic blue crab means “savory beautiful swimmer”, and its incomparable flavor is the (not-so) secret ingredient in our famous recipes.

Named "Baltimore's Best Crab Cake" 16 Times By Baltimore Magazine & 10 Times By Baltimore's City Paper.