This crab cake is made with lumps of white crab meat and a traditional Maryland-style base of mayonnaise, breadcrumbs, mustard and Worcestershire. A touch of butter ensures that they cook up to a rich, golden brown perfection every time.
Item Number: 36416
Nutritional Facts
Serving Size:
2 cakes (85g)
Servings per Container:
24
Total Calories:
200
Fat Calories:
130
Total Fat:
15g
Daily Fat Percent:
23%
Saturated Fat:
2.5g
Trans Fat:
0g
Daily Saturated Fat Percent:
13%
Cholesterol:
75mg
Daily Cholesterol Percent:
25%
Sodium:
470mg
Daily Sodium Percent:
20%
Total Carb:
7g
Daily Carb Percent:
2%
Dietary Fiber:
0g
Daily Dietary Fiber:
0%
Sugar:
0g
Protein:
11g
Vitamin A:
4%
Vitamin C:
2%
Calcium:
4%
Iron:
4%
UnSaturated Fat:
Fiber:
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Ingredients: CRAB MEAT, SAUCE (soybean oil, water, whole egg, distilled vinegar, egg yolks, dijon mustard [distilled vinegar, water, mustard seed, salt, white wine, citric acid, turmeric, spices, tartaric acid], egg whites, contains less than 2% of salt, spices, mustard seeds, sugar, lemon juice concentrate, molasses, paprika, high fructose corn syrup, mustard bran, anchovies, onion, natural & artificial flavors [includes milk], turmeric, garlic, tamarind concentrate, calcium disodium EDTA added to protect flavor), CRACKER MEAL (wheat flour, salt), PARSLEY.
Contains: Crustacean Shellfish (Crab), Egg, Fish (Anchovies), Milk, Wheat.
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COOKING DIRECTIONS: Remove cakes from all packaging before cooking. Cakes should be cooked to an internal temperature of 165°F.THAWING CAKES: Defrost in the refrigerator 8-10 hours before cooking. Quick Thaw in microwave?remove crab cakes from all packaging and place on a microwavable plate. Heat on HIGH for 15 seconds, flip, and heat another 15 seconds. Microwaves vary, adjust time as needed. Do not fully cook in microwave. BAKE FROM THAWED: Preheat oven to 425°F. Place cakes on a lightly buttered baking sheet. Bake for 5 minutes, flip, and bake additional 1 ½ - 2 minutes until golden brown.PAN SAUTÉ FROM THAWED: Heat 2 Tbsp. oil per cake in pan for 1 minute over MEDIUM heat. Carefully add cakes to pan and cook 2 minutes, flip, and bake an additional 1-2 minutes until golden brown. Place on paper towels to remove excess oil before serving.
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