Description
Details
Phillips™ Maryland Style Crab Cakes.
Premium lump crab meat.
Handmade with real crab meat.
Net wt 6 oz (170g).
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 heat.
2. Carefully add crab cakes to pan, cook 3 minutes.
3. Flip and sauté an additional 2-3 minutes until golden brown.
4. Place on paper towels to remove oil before serving.
Bake From Frozen:
1. Preheat oven to 425 degrees F.
2. Place crab cakes on a lightly buttered baking sheet.
3. Bake for 12 minutes, flip, and bake an additional
3-4 minutes until golden brown.
Thawing crab cakes:
Defrost in the refrigerator 8-10 hours before cooking.
Quick
thaw in microwave – place on a microwavable plate. 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.
Crab cakes should be cooked to an internal temperature of 165 degrees F.
Warnings
Contains: crustacean shellfish (crab), egg, fish (anchovies), wheat.
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