Ingredients |
Crab Meat, Sauce (Soybean Oil, Water, Egg, Acetic Acid, Sugar, Salt, Worcestershire Sauce [Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract, Onions, Garlic, Spice, Spice Flavor], Mustard Powder, Xanthan Gum and Tara Gum [Stabilizers], Calcium Disodium EDTA [Sequestrant]), Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), Seafood Seasoning (Salt, Spices, Paprika), Parsley.
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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 in pan for 1 minute over medium-high heat.
2. Reduce to medium heat. Carefully add crab cakes to pan and cook 3 1/2 minutes, flip and cook an additional 2-3 minutes until golden brown.
3. Place on paper towels to remove oil before serving.
Bake from frozen:
1. Preheat oven to 400°F.
2. Place crab cakes on a lightly buttered baking sheet.
3. Bake for 9 minutes, flip, and bake an additional 2-3 minutes until golden brown.
Thawing crab cakes:
Defrost in the refrigerator 4-6 hours before cooking.
Quick thaw in microwave - 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.
Caution: May be extremely hot.
Crab cakes should be cooked to an internal temperature of 165°F.
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