This Chesapeake Bay delicacy is crafted by hand using 100% domestic jumbo-lump blue crab meat - no imported crab meat!! We add only as much filler as necessary to hold the lumps together and insist on premium ingredients at every turn, including handmade white bread crumbs and fresh parsley. A palette of subtle spices brings forth the natural qualities of the most flavorful and sought-after crab meat available. Simply put, these are the finest quality crab cakes your money can buy. Crab Cakes delivered- what's better than that?
Serving Size:
4
oz.
Ingredients
Blue crab, Bread crumbs [Enriched flour (Wheat flour, Malted barley flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic acid) Water, High fructose corn syrup, Yeast], Whole egg (Egg, Citric acid, Water), Mayonnaise [Soybean oil, Corn syrup, Water, Egg yolks, Distilled and cider vinegar, Salt, Spice and Calcium disodium EDTA (a preservative)]. Contains 2% or less of the following: Spice, Baking powder (Monocalcium phosphate, Bicarbonate of soda, Cornstarch), Monosodium glutamate, Wheat gluten, Guar gum, Monoglycerides, DATEM, Silicon dioxide, Calcium sulfate, Sodium stearoyl lactylate, Calcium phosphate, Enzymes, Azodicarbonamide, Ascorbic acid (dough conditioner), Calcium peroxide, Tricalcium phosphate.
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Heating Instructions
Oven:
Prepare from THAWED state for best results. - Preheat oven to 350°F. Remove plastic packaging from tray, place on a baking sheet, top with butter, lemon or white wine.
- Bake to internal temperature of 165ºF (about 25-30 min). Finish by broiling to desired color.
Stovetop:
Prepare from THAWED state for best results. - Over medium heat, saute crab cakes in about 1 Tbsp of butter or oil, cook each side until nicely browned, add lemon
- Cover and simmer for 5-8 mins, until centers reach 165ºF. Promptly refrigerate any unused heated portion.
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Avg rating:   based on 12 rating(s).
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