Crab Cakes

Blue Crab, Bread Crumbs[Enriched flour(Wheat four, malted barley flour, Niacin, Reduced Iron, Thiamin mononitrate, Riboflavin, Folic acid), Water, High Fructose Corn syrup), Whole egg(Egg, Citric acid, Water), Mayonnaise[Soybean oil, Corn syrup, Water, Egg yolks, distilled and cider vinegar, Salt, Spice, Calcium disodium EDTA(added to protect flavor)]. Contains 2% or less of the following: Spice, Baking Powder(Cornstarch, Sodium bicarbonate, Sodium aluminum sulfate, Monocalcium phosphate), Monosodium glutamate, Yeast, Calcium proponiate(a preservative), Guar gum, Sodium stearoyl lactylate, Calcium sulfate, DATEM, Enzymes, Ammonium sulfate, Azodicarbonamide, Ascorbic acid{dough conditioner), Silicone dioxide. Prepared in a facility that also processes fish, other shellfish and tree nuts.
CONTAINS: Crab, egg, wheat, soy

Serving Size: 4oz
Servings per container: 2

General Instructions

Keep Frozen. Remove plastic and thaw in refrigerator or microwave on paper towel prior to cooking. Once thawed, refrigerate and use within three days.

Stovetop

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

Conventional Oven

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