Meats, Sausages, Seafood Cakes

Seafood Cakes My aunt married a man from Baltimore and lived all of her life in Maryland. This is how I learned to make the crab and also the other seafood cakes. The true crab cake must be made with Blue Crab and certain spices and then fried in butter or deep fried. All seafood cakes are zesty, so be aware that they are great but not for the frail souls. The Maryland-style cakes are the correct crab cakes. However, the Newport-style, made with Dungeness Crabs, are sweeter than the Blue Crab. The salmon, shrimp and the halibut cakes are a real delight and a combination of all are terrific. Remember, all the seafood - except the shrimp and blue crab - are caught right here on the Oregon coast.

Just to let you know, 3 cakes equal 1 pound. Try our Homemade Cocktail and Tartar Sauces! Ummm...Ummmm!

One pound each of Baby Bay Shrimp, Crab, Halibut and Salmon Seafood Cakes. One pound is equal to three cakes.

Wow! These are zippy and terrific. Use them for breakfast with potatoes and eggs. Use them in an omelette with mushrooms, cheese, green peppers and our Italian Red Sauce. Make a meatball sandwich with our Italian Sauce or make some spaghetti with our patties, sauce and top it with parmesan cheese!

A mild wonderful flavor that is great for breakfast with eggs and potatoes, or put into an omelette with mushrooms and cheese. Also extremely good as a burger patty sandwich with pepperjack cheese.

Two pounds each of Italian Sausage Patties and Polish Sausage Patties. Yum!

Our meatballs are made with the best ground beef, spiced and then we add our sauce. All you have to do is heat and eat. Remember, it's all real food!

Can't decide? Why not try two pounds each of our Bar-B-Q and Swedish meatballs?

I had a husband that was from the East Coast and these are pickled in spices that his siter shared with me. We use the large prawns and they are yummy! Two 8-ounce packages.