Seafood Entrée Sampler for Two

Perfect Crab Cakes:
Baking from Frozen (Preferred Method): Preheat oven to 375°F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking.
Pan Fry: Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period of time.
Air Fry: From Frozen. Preheat air fryer to 375. Lay cakes at least 1 inch apart in basket. Cook for 14-16 minutes or until an internal temperature or 165 degrees is reached. Remove from basket and serve.

Cold Water Lobster Tails: Keep frozen until ready to use, thaw under refrigeration for 10-24 hours.
Steam: place a small pot with 2 inches of water (or steamer insert) and steam for 5-10 minutes.
Broil: remove or split the soft undercover of the tails with kitchen scissors. Slightly crack the upper shell so that the tails lie flat on the baking pan, generously brush lobster meat with melted butter, and broil shell down about 5" from heat for 5-10 minutes (you may turn halfway throughout if desired).
Grill: remove soft undercover of the tails with kitchen scissors, insert a metal skewer straight through the tail so the tails stand straight. Grill cut side down over medium-high heat for about 3-4 minutes until the shells are bright in color. Turn the tails over and spoon a tablespoon of melted butter onto the lobster meat. Grill for another 3-4 minutes. Lobster Tails are fully cooked when white all the way through the meat and an internal temperature of 140°F-145°F has been reached. Serve with additional butter or lemon as desired.

Mussels in White Wine Sauce: Always heat from frozen. All cooking appliances vary in performance. These instructions are guidelines only. Unopened or partially open mussels are safe to eat. Some may not open due to a strong adductor muscle.
Stovetop: Empty contents of pouch into a saucepan and cover. Heat on high for 4-5 minutes. Reduce heat and simmer for 2-3 minutes, stirring occasionally. Serve and enjoy!
Microwave: Place pouch on a microwaveable plate, pierce upper side and heat on high for 5-7 minutes. Allow to stand for 1 minute. Open with care and serve.
OR, Empty contents of pouch into a microwaveable dish, cover and heat on high for 5-7 minutes. Mix and serve.

New England Clam Chowder: Keep frozen until ready to use, thaw in refrigerator 12-24 hours.
Stove Top (Preferred):  Pour contents into a pot and heat covered on low to medium heat, stirring occasionally, until the product begins to simmer.
Microwave:  Pour contents into microwavable container and heat covered on high 4-6 minutes, stirring occasionally, until heated through.