These San Francisco-style crab cakes feature the distinct sweetness of Dungeness crab from the Pacific. The all-natural cakes,plump with sweet crab, feature unique seasonings, such as allspice, ginger, and mustard, giving them their distinctive west-coast flavors. Includes Remoulade sauce base. Six 3.5 oz. crabcakes.
Ingredients
Crab Cake:Rock crab meat, Dungeness crab meat, mayonnaise (expeller pressed canola oil, whole eggs, water, distilled vinegar, egg yolks, salt, spices, lemon juice concentrate), Japanese bread crumbs (bleached wheat flour, dextrose, yeast, salt), celery, yellow onion, pasteurized eggs (whole eggs, citric acid), pimientos (diced red pimientos, water, salt, citric acid), Dungeness crab juice, lemon juice (pasteurized), Old Bay Seasoning ([salt, celery seed], spices [including mustard, red pepper, black pepper, bay {laurel} leaves, cloves, allspice {pimento}, ginger, mace, cardamom, cinnamon], paprika), xantham gum, Italian parsley, salt.Remoulade sauce base:Pimientos (whole red pimientos, water, salt, citric acid); onion; celery; lemon juice (lemon juice, water, lemon oil); garlic, seafood seasoning (celery salt, spices); parsley; paprika.
Cooking Instructions
To heat Cakes in oven:Place oven rack at center position or higher. Pre-heat oven to 425°F. Remove frozen Cakes from carton and plastic sleeve and place onto an oven-safe tray. Cook for 18 to 20 minutes, or until golden brown. Cooking times may vary; a crispier texture may require additional cooking time. Cool five minutes before serving. To pan-fry Cakes:Heat one teaspoon of oil in an 8” sauté pan on medium-high heat. Add frozen Cakes and reduce heat to low, cooking Cake for 6 minutes on each side. To make sauce:Run warm water over unopened sauce packet to thaw slightly and mix sauce base with 1/3 cup of mayonnaise.
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