These lovely cakes are made with 100% Blue crab meat, with a minimum of filler. Our chefs use just enough quality white breadcrumbs to hold them together. Sauteed gently in a small amount of butter or margarine, they become crispy golden and delicious! Frozen Crab Cakes delivered- what's better than that?Serving Size: 4 oz.
WeightWatchers Smartpoints: 5
CONTAINS: Crab, egg, wheat, soy
Serving Size: 4oz
Servings per container: 2
|Amount Per Serving||Calories||% Daily Value|
|Calories from Fat||60|
*Percent Daily Values are based on a 2,000 calories diet. Your daily intake may be higher or lower depending upon your caloric needs.
Keep Frozen. Remove plastic and thaw in refrigerator or microwave on paper towel prior to cooking. Once thawed, refrigerate and use within three days.
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.
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.
Did not care for the taste of these at all. Doris R
I was a little disappointed in this. A single crab cake does not make an adequate serving & is VERY $$$$$ for the price. How about 2 slightly smaller crab cakes for the same price? This needs remoulade sauce, so how about an easy remoulade or tartar sauce recipe that can be made in a few minutes with mayo, lemon & other products people often have on hand? Or you could sell jars of remoulade or tartar sauce to go with it. Tori A
tasty!! just delicious!! Michael W