Jumbo Lump Crab Cakes

14 Crab cakes in each case Add To Order

These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan-brown for 90 seconds on each side (in a little bit of oil).I like to put a teaspoon or so of Whole Butter in to the hot oil just before laying the Crab Cakes in the pan. Another option is baking them as is from frozen in a 385f oven for 20 minutes. Brushing with a little melted butter first is a good idea. But it should be noted- my preferance is the thaw and brown in a pan technique.

INGREDIENTS: Crab (Blue), Whole Milk, Mayonaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice), Bread Crumbs (Plain Wheat), Wheat Flour, Salted Butter, Red Peppers, Onions, and Seasonings.

Contains- Eggs, Milk, Shellfish, and Soybean