A culinary trifecta for the serious gourmand, our gift tin overflows with a sampling of three of our tastiest crab creations. You'll recieve twelve, 1oz. Baby Cakes - made from our Perfect Crab Cake Recipe. You'll also enjoy twelve 3/4 oz. Crab Puffs, addictive little treats of lump crabmeat, sharp cheese and a syphony of herbs atop English muffin points. The towering tin is rounded off with twelve of our delightful 1/2 oz. Lobster & Crab Swirls. Indulge in layers of puff pastry lined with lobster and crab cakes filling, then rolled and cut into pinwheels bursting with flavor.
Ingredients
MINI CRAB CAKES- JUMBO LUMP CRAB MEAT, NO SALT CRACKER CRUMBS, MAYONNAISE, MARGARINE, NO SALT WORCESTERSHIRE SAUCE, WATER, MUSTARD, SEASONINGS, BAKING POWDER, PARSELY.CRAB PUFFS- CRABMEAT, ENGLISH MUFFINS, OLD ENGLISH CHEDDAR CHEESE, MAYONNAISE, MUSTARD, BUTTER, SEASONONIGS.
Cooking Instructions
MINI CRAB CAKES- BKAE AT 300 DEGREES FOR 3 MINUTES UNTIL GOLDEN BROWN AND HOT IN CENTER. TO PAN SAUTEE, PRODUCT MUST BE THAWED COMPLETELY UNDER REFRIDGERATION AND FREID AT MEDIUM TEMPERATURE, 2 MINUTES EACH SIDE.CRAB PUFFS- FROM FROZEN, PLACE PUFFS ON A COOKIE SHEET AND BROIL FOR 2-3 MINUTES UNTIL PUFFY AND SLIGHTLY GOLDEN BROWN.
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