This crab cake is made with lumps of white crab meat and a traditional Maryland-style base of mayonnaise, breadcrumbs, mustard and Worcestershire. A touch of butter ensures that they cook up to a rich, golden brown perfection every time.
2 cakes (85g)
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INGREDIENTS: CRAB MEAT, SAUCE (SOYBEAN OIL, WHOLE EGGS WITH CITRIC ACID, YELLOW MUSTARD [VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER, NATURAL FLAVOR], WATER, WORCESTERSHIRE SAUCE [DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT], SEASONING BLEND [SALT, SPICES, AND PAPRIKA], SALTED EGG YOLKS [EGG YOLKS, SALT], DISTILLED VINEGAR, CONTAINS LESS THAN 2 PERCENT OF LEMON JUICE CONCENTRATE, SUGAR, SALT, SPICE, TARA GUM, KONJAC, GUAR GUM, DISODIUM EDTA [ADDED TO PROTECT FLAVOR]), CRACKER MEAL (WHEAT FLOUR, SALT), PARSLEY.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGG, FISH (ANCHOVIES), WHEAT.
COOKING DIRECTIONS: Remove cakes from all packaging before cooking. Cakes should be cooked to an internal temperature of 165°F.THAWING CAKES: Defrost in the refrigerator 8-10 hours before cooking. Quick Thaw in microwave, remove crab cakes from all packaging and place on a microwavable plate. Heat on HIGH for 15 seconds, flip, and heat another 15 seconds. Microwaves vary, adjust time as needed. Do not fully cook in microwave. BAKE FROM THAWED: Preheat oven to 425°F. Place cakes on a lightly buttered baking sheet. Bake for 5 minutes, flip, and bake additional 1 ½ - 2 minutes until golden brown.PAN SAUTÉ FROM THAWED: Heat 2 Tbsp. oil per cake in pan for 1 minute over MEDIUM heat. Carefully add cakes to pan and cook 2 minutes, flip, and cook an additional 1-2 minutes until golden brown. Place on paper towels to remove excess oil before serving. BAKE from Frozen:Preheat oven to 400°F. Place cakes on a lightly buttered baking sheet. Bake for 7 minutes, flip, and bake additional 2-4 minutes until golden brown.