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Cooking preparation

Pan Fry from Thawed:
1. Heat 2 Tbsp. oil per cake in pan over medium-high heat.
2. Carefully add crab cakes to pan, cook 3 minutes.
3. Flip cakes, reduce heat to medium and cook an additional 3-4 minutes until golden brown.

Bake from Frozen:
1. Preheat oven to 400°F.
2. Place cakes on a lightly buttered baking sheet.
3. Bake for 7 minutes, flip, and bake additional 2-4 minutes until golden brown.
4. Crab cakes are finished when they reach an internal temperature of 165ºF.

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 Calcium Disodium Edta [Preservatives]), Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), Seasoning (Salt, Spices, Paprika), Parsley. Contains: Crustacean Shellfish (Crab), Egg, Fish (Anchovies), Wheat.

Additional Cuts + Sizes
2oz Crab Cakes
Chesapeake Crab Cakes
Understanding great crab meat is much like understanding fine wine...
Become a Crab Expert

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