It’s a pretty well-kept secret that most crabmeat in this country comes from Asia, EXCEPT the true blue lump crabmeat from the Chesapeake Bay where Angelina Tadduni (pictured at right) once owned a popular Italian restaurant with her husband for many years. Though the couple passed on, and the restaurant is no longer, Angelina’s famous mouthwatering lump crab cakes can be yours for the asking.
New owners DJ, Chad, and Joseph do a booming mail order business year round—with just these succulent cakes—that we think any father, grandfather, uncle or husband would love to receive as a father’s day gift. The timing couldn’t be better either, June is the height of crab season in the Bay. Dig in!