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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.
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

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]), Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), Seafood Seasoning (Salt, Spices, Paprika), Parsley.

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

Nutrition
Nutrition facts
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