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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!