Maryland Style Crab Cake Minis

Made with Phillips’ famous restaurant recipe, these miniature cakes are made with sweet crab meat blended with a traditional Maryland-style sauce and seasoned with breadcrumbs, mustard and Worcestershire.

Cooking Instructions

Remove crab cakes from all packaging before cooking. Crab cakes should be cooked to an internal temperature of 165°F.

Bake from Frozen:
1. Preheat oven to 400°F.
2. Place cakes on a lightly buttered baking sheet.
3. Bake for 9 minutes, flip, and bake additional 2-3 minutes until golden brown.

Pan Sauté from Thawed (Recommended):
1. Heat 2 Tbsp. oil in pan for about 1 minute over medium-high heat.
2. Reduce to medium heat. Carefully add crab cakes to pan and cook 3 ½ minutes, flip, and cook an additional 2 minutes until golden brown.
3. Place on paper towels to remove excess oil before serving.

Thawing Cakes:
1. Defrost in the refrigerator 8-10 hours before cooking.

Quick Thaw in Microwave:
1. Remove crab cakes from all packaging and place on a microwavable plate.
2. Heat on high for 30 seconds, flip, and heat another 15 seconds.

Microwaves vary, adjust time as needed. Do not fully cook in microwave.

CAUTION: May be extremely hot.

Ingredients

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], SODIUM BENZOATE, POTASSIUM SORBATE, AND DISODIUM EDTA [PRESERVATIVES]), BREADCRUMBS (WHEAT FLOUR, SALT, SUGAR, YEAST), SEAFOOD SEASONING (SALT, SPICES, PAPRIKA), PARSLEY.

CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGG, FISH (ANCHOVIES), WHEAT.

Nutrition Label