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Seared Crab Cake


1 5oz. Jumbo Lump Crab Cake


pasteurized crab meat, Duke’s mayo, red bell pepper, green onion, fresh lemon juice, baguette crumbs, whole grain mustard, Italian parsley, egg, worcestershire sauce, tabasco, old bay seasoning

Heating Instructions:

Thaw overnight in refrigerator

Bake at 400F for 10-15 minutes

Cake should be 165F in center

Enjoy with fresh squeezed lemon

Hand-Butchered Marinated Ribeye + Herb Compound Butter


1/16 oz boneless ribeye

Marinated 16 oz Ribeye + ABUF Herbed Compound Butter

certified angus ribeye chop, whipped butter, garlic, worchestershire sauce, rosemary, thyme, italian parsley, red onion, whole grain mustard, crushed red pepper, salt, black pepper