Crab Meat, Mayonnaise (Water, Soybean Oil, Egg Yolk, Sugar, Modified Corn Starch, Modified Tapioca Starch, Salt, Mustard Paste [Distilled Vinegar, Modified Tapioca Starch, Mustard Powder. Water], Gelatin, Xanthan Gum, Citric Acid, Spice), Bread Crumbs (Wheat Flour, Shortening, Sugar, Salt, Yeast, Yeast Food), Onion, Shallot, Red Bell Pepper, Mustard (Distilled Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Spices), Contains 2% or Less of Each of the Following: Citric Acid, Egg White Powder, Salt, Spices, Sugar, Wheat Flour, Yeast Extract. Aioli Sauce: White Wine, Vinegar, Canola Oil Garlic, Egg Yolks, Lemon Juice, Modified Food Starch, Bread Crumbs (Wheat Flour, Sugar, Salt, Yeast), Sugar, Dijon Mustard (Distilled Vinegar, Mustard Seed, Water, Salt White Wine, Citric Acid, Tartaric Acid, Turmeric), Salt, Mustard Powder, Garlic Powder, Spices.
Keep frozen. Saute (from thawed): Preheat about 2 tbsp cooking oil in a skillet on Medium. Remove thawed crab cakes from vacuum-pack. Carefully place thawed crab cakes in heated skillet, flat side down. Saute for 3 to 4 minutes. Turn the crab cakes over and press gently to flatten. Saute for another 3 to 4 minutes, until browned. For crispier crab cakes, turn over again and cook 1 minute more. Drain before serving. Bake (from thawed): Preheat oven to 400 degrees F. Remove thawed crab cakes from vacuum-pack. Arrange thawed crab cakes on baking sheet, flat side down. Brush with melted butter or margarine. Bake 16 to 18 minutes on middle oven rack. Bake (from frozen): Preheat oven to 425 degrees F. Remove frozen crab cakes from vacuum-pack. Arrange frozen crab cakes on baking sheet, flat side down. Brush with melted butter or margarine. Bake for 15 minutes on middle oven rack. Turn the crab cakes over and press gently to flatten. Continue to bake for another 10 minutes. To Thaw: Thaw crab cakes in vacuum-pack overnight in the refrigerator, or under cool running water for 30 minutes. Sauce: Thaw aioli sauce by placing the sealed sauce packet under running water for about 3 minutes. Due to differences in appliances and crab cake thicknesses, cooking times may vary and require adjustment. Do not thaw and refreeze this product.
Serving size : 113. Servings per Container: 2.
Contains: crab, egg, wheat.