Whole Catch is an in house label from Whole Foods one that I’ve enjoyed in the past (their shrimp poppers were quite good). I’m doubly attracted to the brand by the fact that Whole Foods do at least attempt to address sustainability and responsible fishing. Here two Maryland style crab cakes come frozen. The package states they use a mix of Blue Crab and Jonah crab, which are the first two ingredients listed, before breadcrumbs.
Cooking: Bake or pan saute. They’re quite dense lumps so do take a moment to cook through to temperature.
Taste and texture: Lets be frank, crab ain’t cheap. These cost me $10 for the pair. For that price I think they were decent enough. There was an enjoyable level of crabby-taste but certainly bulked out by other ingredients; overall it was pretty mild. Again, these are five bucks each, in a restaurant super-high premium crab cakes are more likely to cost you $20-$30.
Overall: Below you can see how I used them – as part of a Middle Eastern inspired plate of pan fried chickpeas, air fried olive oil pita, hummus, lemon aioli and cucumber-tomato-parsley salad. I probably wouldn’t make them the central star of a dish, but as part of a bigger more composed plate, I did enjoy them as a change of pace from regular protein choices.
Whole Catch Maryland Style Crab Cakes nutrition and cooking
Are Whole Catch Maryland Style Crab Cakes any good?
For the price it’s hard to complain, two for ten bucks. There’s some mild crab taste, that’s certainly detectable but these are far from premium crab cakes.
Other Whole Catch products
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!