Crab Cakes - 2pc
CONVENTIONAL OVEN: Preheat oven to 400°F. Place frozen crab cakes on a parchment paper-lined baking sheet. Bake for 12 minutes, turn over, and bake for an additional 10-12 minutes until golden brown.
PAN SAUTE: To thaw, place frozen crab cakes on a plate wrapped with plastic wrap in the refrigerator overnight. Add 2 tablespoons vegetable oil to a sauté pan and heat over medium heat. Place thawed crab cakes in the preheated pan and cook for 6-7 minutes. Turn crab cakes over and cook for an additional 6-7 minutes.
For food safety and best product quality, cook to an internal temperature of 165°F. Since individual appliances vary in temperature, these instructions serve as guidelines only.
COOKING INSTRUCTIONS:
OVEN:
Preheat oven to 400°F. Place frozen crab cakes on a parchment paper-lined baking sheet. Bake for 12 minutes, turn over, and nake for an additional 10-12 minutes until golden brown.
PAN SAUTÉ:
To thaw, place frozen crab cakes on a plate wrapped with plastic wrap in the refrigerator overnight. Add 2 tablespoons of vegetable oil to a sauté pan and heat over medium heat. Place thawed crab cakes in the preheated pan and cook for 6-7 minutes. Turn crab cakes over and cook for an additional 6-7 minutes.
* Cook to a minimum internal temperature of 165°F.
Blue Crab, Panko Breadcrumbs (Wheat Flour, Sugar, Yeast, Salt), Vegenaise (Cold-Pressed Grapeseed Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate), Green Onions, Organic Egg Whites, Water, Seasoning (Celery Salt [Salt, Celery Seed], Spices [Including Red Pepper and Black Pepper] and Paprika), Dijon Mustard (Distilled White Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Sugar, Spices), Lemon Juice Concentrate.
- Contains: Crustacean Shellfish, Egg, Soy, Wheat
- Recommended Wine Pairings: Champagne, Sauvignon Blanc
