Know Your Producer: Angelina's of Maryland

Angelina’s of Maryland has history, starting in 1952 as a restaurant run by Angelina Tadduni, her sister and their husbands. As the restaurant changed ownership, one thing remained constant--the tradition of Angelina's award-winning crab cakes.

Angelina's starts by sourcing blue crab from local Maryland watermen. Angelina's starts by sourcing blue crab from local Maryland watermen.

Maryland blue crabs are the not-so secret ingredient that makes all the difference in Angelina's soups and crab cakes.

Maryland blue crabs are renowned for their sweet and delicate taste. Their meat is renowned for a sweet and delicate taste.

The Tadduni family and company of Angelina's have been trendsetters since 1952. They grew the tomatoes used in their sauces in a nearby garden before farm-to-table was popular. They were also the first place in Baltimore to serve Guinness on tap. As Angelina's recipe for Maryland crab cakes won award after award in Baltimore, each owner of Angelina's of Maryland instinctively knew that this was not just a trend, but the true taste of Maryland.

"Miss Angie" worked in the kitchen at Angelina's restaurant until 1993. "Miss Angie" worked in the kitchen at Angelina's until 1999, even as the restaurant changed owners.

In 1993, they began shipping “Miss Angie’s” crab cakes nationwide to keep up with the demand. At the emergence of internet shopping, Angelina's of Maryland became a trendsetter again, scooping up the domain www.crabcake.com to reach new markets around the country.

Although Angelina's restaurant is no longer in business, her crab cakes and recipes live on through Angelina's of Maryland. Although Angelina's restaurant is no longer in business, her crab cakes and recipes live on through Angelina's of Maryland.

All Maryland blue crab, held together by simple ingredients. Whether it's Angelina's crab cakes or one of their soups chock-full of blue crabmeat, you'll find Maryland at its tastiest.

 

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Posted Nov 5th by Danielle