Crab Cakes

Blue Crab Crabmeat, Fresh Bread Crumbs (Enriched Flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], Water, High Fructose Corn Syrup, Contains 2% or less of the following: Salt, Soybean Oil, Yeast, Calcium Propionate (preservative), Guar Gum, Sodium Stearoyl Lactylate, Calcium Sulphate, Wheat Flour, Datem, Enzymes, Ammonium Sulfate, Ascorbic Acid [dough conditioner]), Pasteurized Whole Eggs (whole eggs, citric acid, .15% water added as a carrier for citric acid [citric acid added to preserve color]), Mayonnaise (soybean oil, water, whole eggs, & egg yolks, vinegar, salt, sugar, lemon juice [from concentrate], Oleoresin Paprika, Natural Flavors, Calcium Disodium EDTA [to protect quality]), Baking Powder (sodium acid pyrophosphate, sodium bicarbonate,corn starch and monocalcium phosphate), Monosodium Glutamate, White Pepper, Dry Parsley Flakes.
CONTAINS: WHEAT, SOY, EGG , SHELLFISH (may contain some crab shells).

SAUCE INGREDIENTS: Mayonnaise (Soybean Oil, Water, Vinegar, Egg Yolks, Eggs, Sugar, Salt, Spice, Citric Acid, Lemon Juice Concentrate, Calcium Disodium EDTA [to protect quality]), Old Bay ® Seafood Seasoning (Salt, Ground Mustard, Ground Celery Seed, Ground Red Pepper, Paprika, Whole Thyme, Crushed Red Pepper), Minced Garlic, Mustard, Lemon Juice, White Vinegar.

NOTE: NUTRITIONAL FACTS ARE FOR CRAB CAKE ONLY.

Serving Size: 4 oz
Servings per container: 2

General Instructions

Prepare from THAWED state for best results. Remove plastic, thaw on a paper towel on the morning of the day of use. Product may be kept refrigerated up to 3 days. Individual appliance cooking times will vary, adjust cooking time accordingly. NOTE: Product may contain shell.

Conventional Oven

1. Preheat oven to 350º F.
2. Place crab cakes on baking pan and top with butter, lemon or white wine.
3. Bake to internal temperature of 165º F.(approximately 25-30 minutes).
4. For crispier crabcakes, finish by broiling to desired color.

Dipping Sauce:
Thaw, Stir and Ready to eat.

Stovetop

1. Over medium heat, sauté crab cakes in about 1 Tbsp. of butter or oil.
2. Cook each side until nicely browned, adding lemon or white wine to taste.
3. Cover skillet and simmer for 5-8 minutes until center reaches 165º F.

Dipping Sauce:
Thaw, Stir and Ready to eat.