Developed by Phillips chefs, each cake is made with an equal amount of Phillips blue swimming backfin crab meat and tender shrimp pieces. Roasted red peppers, celery, onion, and our own exclusive seasonings flavor these scrumptious cakes. These cakes require no thaw time before cooking, and are easy to bake or pan-sauté.
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1 cake (85g)
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INGREDIENTS: CRAB MEAT, SHRIMP (SHRIMP, SALT), SAUCE (SOYBEAN OIL, WATER, WHOLE EGG, DISTILLED VINEGAR, DEHYDRATED EGG YOLKS, SEASONING BLEND [DEHYDRATED GARLIC, DEHYDRATED ONION, SALT, SPICES, PAPRIKA], DIJON MUSTARD [DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TURMERIC, SPICES, TARTARIC ACID], DEHYDRATED EGG WHITES, SALT, CONTAINS LESS THAN 2% OF SPICES, DEHYDRATED ONION, SUGAR, MUSTARD SEED, LEMON JUICE CONCENTRATE, LEMON PEELS, MOLASSES, PAPRIKA, HIGH FRUCTOSE CORN SYRUP, MUSTARD BRAN, ANCHOVIES, ONION, NATURAL & ARTIFICIAL FLAVORS [INCLUDES MILK], GARLIC, TAMARIND CONCENTRATE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR), CRACKER MEAL (WHEAT FLOUR, SALT), CELERY, RED BELL PEPPERS, ONIONS, MODIFIED CORN STARCH.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB, SHRIMP), EGG, FISH (ANCHOVIES), MILK, WHEAT.
COOKING INSTRUCTIONS:PAN FRY: Cook over medium heat in vegetable oil approximately 3 to 5 minutes on each side. Cakes are finished when internal temperature reaches 165°F. BAKE FROM FROZEN: Pre-heat oven to 400°F. Remove all packaging and place the crab cakes on a lightly buttered baking sheet. Cook for 13 minutes and flip the cakes. Cook for an additional 5-7 minutes or until the internal temperature reaches 165°F.