Missing This Perfect Atlantic City, New Jersey Crab Cake

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

With the closing of Angeloni’s II Restaurant and lounge, I obviously thought that they were gone forever.

That is, until Alan Angeloni called me right before Christmas and he personally delivered to me, 1 dozen, uncooked, perfectly prepared Chef Diane crab cakes.

They were exactly as I remembered them.

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 just wow!

Here are two that I prepared earlier this week 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:

Bon appétit.