Every Award Winning Koco’s Crab Cake is made fresh daily by hand. The recipe is a longtime family secret. Koco’s uses the Best Jumbo Lump Crab Meat available on the market.
- We Ship our 11 oz. Crab Cakes , Fresh, Uncooked, Individually Sealed in Reusable Plastic Containers. Simple cooking instructions are included with your package, as well as a greeting card. Specially designed insulated coolers with frozen gel packs are used for shipping. Upon receiving, the crab cakes may be kept under refrigeration for 2 days. The crab cakes can also be frozen in the original packing containers for up to 30 days.
We ship Federal Express and UPS Overnight Delivery. All of our orders will be prepared and shipped out on Thursday’s for delivery on Friday’s. This is the only day of the week that we ship out. We cannot process last minute orders, so please place your orders in advance. Three days notice is required. We are a small family owned and operated business, and do not have a shipping department, but offer this as a service to our customers. Shipping days may vary during Holidays.
HOLIDAY SHIPPING SCHEDULE 2017
- WE ARE NO LONGER ACCEPTING ORDERS FOR CHRISTMAS DELIVERY.
- The last day to place orders for New Years delivery is Friday, Dec 22 at 12 noon est. We will be shipping on Tuesday, Dec. 26 and Wednesday, December 27. This is the final shipping day for New years.
*We are not responsible for any shipment that is not claimed in a timely manner, nor is undeliverable because of purchasers address errors or shipment mistakes. When purchasing as a gift, please advise recipient to expect a perishable package on the selected delivery date.
Crab Cake Cooking Instructions:
Place Crab Cakes on a non stick cooking pan in a 475 degree preheated oven and bake until golden brown approximately 20-25 minutes depending on your oven. No need to turn. Internal temperature should reach 145 degrees for 15 seconds. Serve, Enjoy and Tell all your Friends!
*If frozen, it is recommended that you thaw under refrigeration overnight prior to cooking.