When it comes to shipping our crab cakes properly, we only have one real option. Without dry ice, our famous crab cakes would never make it to your front door without becoming mushy and bad. Dry ice allows us to ship our crab cakes to your kitchen as fresh as if you had ordered them from our own kitchen.
But what do we know exactly about dry ice?
Dry ice is another name used to describe carbon dioxide in a frozen state. It is created when liquid carbon dioxide is released from a high pressurized tank, which allows it to expand and evaporate at a rapid rate. During this, the remaining liquid becomes cooled to the freezing point of carbon dioxide, which turns it into the solid that we call dry ice.
When the dry ice becomes exposed to temperatures higher than its freezing point, it will not turn back to a liquid form. This is because that instead of melting, the solid sublimates into a gas, which allows it to completely pass the liquid phase. The only way carbon dioxide can become a liquid is when placed under high amounts of pressure. Without that pressure, it will remain either a solid or a gas.
These properties are what make dry ice the perfect cooling agent when shipping our crab cakes. Dry ice has the ability to keep our shipping containers cooler for longer when compared to gel packs, which means our customers can feel safe when consuming our food. Dry ice will also prevent the food or containers from being damaged during shipment due to moisture exposure.
Located in Abingdon, Maryland, our crab cakes are available year round and can be ordered online to be shipped straight to your front door. Order online here or call us at (410)-515-3662. If you ever have any questions or comments about Box Hill or our Maryland crab cakes, use our contact form here.
Here are the easy cooking steps for your crab cakes:
- For 8-10 minutes, preheat your over at a temperature of 425 degrees.
- Use a pan without grease, using only a small amount of butter or water to cook your crab cakes on.
- Cook crab cakes for about 20 minutes, depending on your oven. Crab cakes should be firm and have a golden brown top with an internal temperature of 145 degrees.