High’s Is Cooking Up Maryland Crab Cakes

The Maryland c-store chain is raising the bar for its foodservice offerings.

October 05, 2020

BALTIMORE—High’s introduced an authentic Maryland Jumbo Lump Crab Cake at 41 of its 49 stores in the Mid-Atlantic through a new partnership with Trout’s Supreme Seafood as part of its strategy to elevate its foodservice offerings.

High’s also has launched a series of new programs at most stores, including new rotisserie wings, always-fresh brewed “bean to cup” coffee and brand-new bakery offerings. A High’s store in Gambrills, Maryland, is featured in the 2019 Ideas 2 Go series from NACS.

“High’s takes pride in their hometown heritage and continues to find ways to celebrate Maryland in their food offerings,” said High’s Food Service Director Sherryn Diamond. “Nothing is more authentic than a Maryland Crab Cake.”

The new crab cake is available as a standalone sandwich and as a platter meal, the latter of which includes the customer’s choice of one or two crab cakes and sides of both coleslaw and potato wedges.

While the sandwich is available at all foodservice stores, the platter is available at all High’s Kitchen locations. Both choices are served with a multitude of toppings that include the customer’s choice of old bay seasoning, cocktail sauce, tartar sauce and local favorite Saval mustard, along with fresh lettuce and sliced tomato.

“We considered many of Baltimore’s well-known restaurants in our search to provide the best crab cake for our customers. Our crab cake is quality, local and authentic made with lump and jumbo lump crab meat. This signature item is authentic for the Maryland Crab Cake connoisseur, as well as a real delight for customers looking for unique, delicious local fare,” said Dallas Wells, vice president of foodservice.  

High’s was founded in 1928 as an ice cream store, and the chain grew rapidly throughout the Mid- Atlantic states. In 2012, Carroll Motor Fuels acquired High’s and begin to build off of that strong heritage.