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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 (recommended):
1. Preheat oven to 450°F.
2. Place crab cakes on a lightly buttered baking sheet.
3. Place crab cakes on bottom rack of oven. Bake for 12 minutes, flip, and bake additional 3-5 minutes until golden brown.

Pan Sauté from Thawed:
1. Heat 2 Tbsp. oil per cake in pan for about 1 minute over medium heat.
2. Carefully add crab cakes to pan and cook 3 minutes.
3. Flip and cook an additional 3-4 minutes until golden brown. Place on paper towels to remove excess oil before serving.

Thawing Cakes:
1. Defrost in the refrigerator 8-10 hours before cooking.
2. Quick Thaw in Microwave: place on a microwavable plate. 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

Crab Meat, Shrimp (Shrimp, Salt, Tripolyphophate), Sauce (Soybean Oil, Water, Eggs, 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], Calcium Disodium Edta [sequestrant]), Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), Red Bell Peppers, Celery, Onion, Egg White Powder, Modified Tapioca Starch, Seasoning (Dehydrated Garlic And Onion, Salt, Paprika, Spices, Silicon Dioxide [to Prevent Caking]), Salt.

Contains: Crustacean Shellfish (Crab, Shrimp), Egg, Fish (Anchovies), Wheat.

Nutrition
Nutrition facts

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