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 and Disodium EDTA [added to Protect Flavor]), Breading (Bread Crumbs [Bleached Wheat Flour, Dextrose, Yeast, Salt], Parsley), Seasoning Blend (Salt, Spices, Paprika).
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Directions |
Keep frozen.
Cooking directions:
Remove crab cakes from all packaging before cooking.
Pan saute from thawed (recommended):
1. Heat 2 tbsp. oil per cake in pan for 1 minute over medium heat.
2. Carefully add crab cakes to pan, cook 3 minutes.
3. Flip and saute an additional 2-3 minutes until golden brown.
4. Place on paper towels to remove oil before serving.
Bake from frozen:
1. Preheat oven to 425 degrees F.
2. Place crab cakes on a lightly buttered baking sheet.
3. Bake for 12 minutes, flip, and bake an additional 3-4 minutes until golden brown.
Thawing crab cakes:
Defrost in the refrigerator 8-10 hours before cooking.
Quick thaw in microwave - place on a microwavable plate. Heat on high for 30 seconds, flip, and heat another 15 seconds. Microwaves vary; adjust time as needed. Do not fully cook in microwave.
Caution: may be extremely hot.
Crab cakes should be cooked to an internal temperature of 165 degrees F.
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