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Cooking preparation

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 and place crab cakes on a lightly buttered baking sheet.
2. Bake for 13 minutes, flip, and bake an additional 4-6 minutes until golden brown.
Pan Sauté from Thawed (Recommended):
1. Heat 2 Tbsp. oil per cake in pan for 3 minutes over MEDIUM-HIGH heat.
2. Carefully add crab cakes to pan, cook 3 minutes. Flip cakes, reduce heat to MEDIUM and cook an additional 3-4 minutes until golden brown.
3. Place on paper towels to remove excess oil before serving.

Thawing Cakes: 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.


Frozen Crab Meat 63.96% (contain 0.28% (equal to 2.8g/kg) Sodium Acid Pyrophosphate), Sauce 25.80% (contain Soybean Oil 50.000%, Water 25.020%, Whole Egg powder,  10.000%, Acetic Acid 8.000%, Sugar 3.000%, Modified starch (tapioca based) 1.875%, Salt 1.000%, Yellow Mustard seed powder 1.000%, Xanthan Gum (Stabilizers) 0.100%, Breadcrumbs 7.53% contain Wheat, Flour, Salt, Sugar, Yeast Powder Egg White 1%, Parsley 1.20%, Seasoning 0.51% (contain Salt 45 to 60%) and Spices (Yellow mustard seed powder  10 to 20%, Paprika (dried)  <10%, Allspice <10%, Basil <10%, Bay Leaves  <10%, Black Pepper <10%, Cardamom <10%, Celery Seed  <10%, Cloves <10%, Ginger <10%, Nutmeg <10%, Oregano  <10%, Red Pepper  <10%, Thyme Leaves <10%).

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