The newest addition to Phillips' extensive portfolio of crab cakes, our Everyday Crab Cakes™ are value priced at $1.99* to fit on any spot of the menu. They are the ideal choice for an appetizer, sandwich or entrée, or use as a profit-building add-on for a combination platter or salad.
Phillips' new 3-ounce Everyday Crab Cakes™ showcase lumps of flaky white body meat and flavorful claw meat in a rich, creamy base of mayonnaise, Worcestershire sauce, breadcrumbs and a hint of mustard. A touch of butter ensures that each crab cake cooks up to golden brown perfection every time.
*suggested distributor price
Item Number: 35199
No Other Product Spec Sheets available.
Nutritional Facts
Serving Size:
1 cake (85g)
Servings per Container:
12
Total Calories:
230
Fat Calories:
160
Total Fat:
18 g
Daily Fat Percent:
28%
Saturated Fat:
3 g
Trans Fat:
0 g
Daily Saturated Fat Percent:
15%
Cholesterol:
70 mg
Daily Cholesterol Percent:
23%
Sodium:
410 mg
Daily Sodium Percent:
17%
Total Carb:
7 g
Daily Carb Percent:
2%
Dietary Fiber:
0 g
Daily Dietary Fiber:
0%
Sugar:
1 g
Protein:
10 g
Vitamin A:
2%
Vitamin C:
0%
Calcium:
4%
Iron:
2%
UnSaturated Fat:
Fiber:
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INGREDIENTS: CRAB MEAT, SAUCE (SOYBEAN OIL, WHOLE EGGS WITH CITRIC ACID, WATER, SALTED EGG YOLKS [EGG YOLKS, SALT], DIJON MUSTARD [WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICES], WORCESTERSHIRE SAUCE [DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT], DISTILLED VINEGAR, CONTAINS LESS THAN 2 PERCENT OF SUGAR, LEMON JUICE CONCENTRATE, SALT, SPICE, TARA GUM, KONJAC, GUAR GUM, DISODIUM EDTA ADDED TO PROTECT FLAVOR]), BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST, SALT), SEASONING (SALT, SPICES, PAPRIKA), PARSLEY.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGG, FISH (ANCHOVIES), WHEAT.
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COOKING INSTRUCTIONS BAKE From FROZEN- Pre-heat oven to 400°F. Remove packaging and place crab cakes on a lightly buttered baking sheet. Cook for 13 minutes and flip the cakes. Cook for an additional 4-6 minutes or until the internal temperature reaches 165°F. PAN SAUTE From THAWED - Heat 2 Tbsp. oil per cake in pan over MEDIUM-HIGH heat. Carefully add crab cakes to pan, cook 3 minutes. Flip cakes, reduce heat to MEDIUM and cook an additional 3-4 minutes until golden brown.
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