Can This Perfect Atlantic City, NJ, Crab Cake Return?

This is on my wish list.

it would require the cooperation of former owner Alan Angeloni and former Executive Chef Diane.

I’m talking about the famous Angeloni’s II Restaurant & Lounge crab cakes.

When Atlantic City, New Jersey’s Angeloni’s II Restaurant and Lounge closed after 42 years … gone with it was the perfect crab cake … imagined by the very talented Chef Diane.

No filler. All crab meat. All the time!

The perfect roux, along with lump crab meat made for each bite to be a creamy, delicious burst of flavor, along with the perfect texture.

I have been so blessed to receive a nice stash of these beauties every Christmas season. It is something that I never take for granted and always looked forward to receiving.

I’m just dreaming here. Will the new Angeloni’s Club Madrid consider finding a way to bring this wonderful seafood delicacy back?

The perfect cooking instructions for Alan and Chef Diane’s crab cakes is 350 degrees for 20-25 minutes … checking them at 20 minutes.

Also, Alan recommends putting them under the broiler for 1-2 minutes at the end and it’s just wow!

Here are two that I prepared from my Christmas stash.

After enjoying these for decades, for the first time … I put Old Bay seasoning on them and the additional flavor infusion was spectacular.

I went to make it clear … they are just perfect as is … they do not require any other flavorings whatsoever. But, I was in the mood for a nice extra flavor kick, so it was wonderful with the Old Bay.

PS: My favorite jumbo lump crab cake is the incomparable The Bobby Chex Gourmet Crab Cake.

It is also sheer perfection. Here they are:

UPDATE:

I just spoke with Angeloni’s Club Madrid owner Julie Aspell.

Chef Diane’s fabulous crab cakes will be available all this weekend.

Here’s a great photo:

Bon appétit.