Description
Details
Phillips™ Crab Cake Minis Maryland Style.
Great appetizer or snack.
Hand made with – Real crab meat.
Net Wt 6 oz (170 g).
Ingredients
Crab
Meat, Sauce(soybean Oil Whole Eggs With Citric Acid, Yellow Mustard [
Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice, Garlic
Powder, Natural Flavor] , Water, Worcestershire Sauce [ Distilled White
Vinegar, Molasses, Water, Sugar, Onions, Anchovies, Salt, Garlic,
Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract] ,
Seasoning Blend(salt, Spices, Paprika), Salted Egg Yolks(egg Yolks,
Salt), Distilled Vinegar, Contains Less Than 2 Percent Of Lemon Juice
Concentrate, Sugar, Salt, Spice. Tara Gum, Konjac, Guar Gum, Disodium
Edta(added To Protect Flavor)), Cracker Meal(wheat Flour, Salt), Parsley
Directions
Cooking directions: Remove crab cakes from all packaging before cooking.
Pan saute from thawed (recommended):
1. Heat 2 tbsp. oil per cake in pan for 1 minute over medium-high heat.
2.
Reduce to medium heat. Carefully add crab cakes to pan and cook 31/2
minutes, flip and cook an additional 2-3 minutes until golden brown.
3. Place on paper towels to remove oil before serving.
Bake from frozen:
1. Preheat oven to 400°F.
2. Place crab cakes on a lightly buttered baking sheet.
3. Bake for 9 minutes, flip, and bake an additional 2-3 minutes until golden brown.
Thawing crab cakes:
Defrost in the refrigerator 4-6 hours before cooking.
Quick
thaw in microwave – 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.
Caution: May be extremely hot.
Crab cakes should be cooked to an internal temperature of 165°F.
Keep frozen.
Warnings
Contains: Crustacean shellfish (crab), egg, fish (anchovies), wheat.
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