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Crab Cake Secret … What News Do You Have for Me Today?

Foodservice Monthly fCrab Cake Secret topirst reported on the startup food manufacturer My Way Foods four years ago in January 2011 when they introduced their Crab Cake Secret (CCS) to the foodservice and retail marketplaces. Based in Annapolis and founded in the summer of 2010, they wanted to introduce a product that would improve the quality and consistency of crab cakes in restaurants.

It was first sold in individual packets to consumers for purchase online at their website www.crabcakesecret.com. Crab Cake Secret is a blend of proprietary ingredients that, when added to crab meat and mixed with mayonnaise creates an easy-to-make crab cake, featuring a 100-year-old recipe from Andy’s Tavern in the Curtis Bay area of Baltimore.

Based in Annapolis, the company’s principals are Duncan Hood and Kevin Guerrieri. The first foodservice “taste” test took place at the Ocean City Hotel-Motel-Restaurant Association Spring Trade Expo in March 2011.

We ended the 2014 story with the question I posed to Kevin Guerrieri for this report: What will 2015 bring for Crab Cake Secret?

He responded in his favorite “bullet” style:

  • In December 2014, after 2 1/2 years in development My Way Foods launched the seafood industry’s first “Handmade, Pre-Cooked, Refrigerated, Jumbo Lump Crab Cake shipped in a Gas Flushed Package with a 14-Day Shelf Life.”
  • CCS along with YellowTail Seafood at the Market House in downtown Annapolis to sell over 40,000 crab cakes
  • Frozen crab cakes now available
  • Available at Restaurant Depot
  • Expanding emerging “Secret Brands” which will include Seafood Secret, Shrimp Secret, Salmon Secret, Tuna Secret and other delectable varieties
  • Developing co-branding and license programs to expand the brand
  • CCS is now represented by Acosta Foodservice which as part of their “picnic basket” marketing, ACOSTA pairs “good fit” companies to create a unique sample kit. ACOSTA has paired Crab Cake Secret with Ken’s products.

About the Author

Michael Birchenall is Editor and Publisher of Foodservice Monthly, a regional trade publication covering the foodservice industry of the Mid-Atlantic (DE, DC, MD, VA). Foodservice Monthly has been recognized as the Restaurant Association of Maryland's Allied Industry Member of the Year and by the Restaurant Association Metropolitan Washington as the Joan Hisaoka Associate Member of the Year.

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