Chesapeake Bay Sampler - Crab Cakes, Baked Stuffed Shrimp, Crab Imperial, and Maryland Crab SoupItem #: A-60
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.
Baked Stuffed Shrimp:
Preheat oven to 375°F. Place on pan and bake for 10-15 minutes or internal temperature of 165°F.
Maryland Crab Soup: Thaw in refrigerator 12-24 hours.
Stove Top: Use a double broiler or saucepan. Heat soup until the product reaches 165°F.
Microwave: Use a microwave-safe bowl. Microwave on high, stirring at 1-minute intervals until the product is heated through and reaches 165°F.
From Thawed: Remove all packaging and place product on a baking sheet. Bake at 375°F in preheated oven for 14-16 minutes or until internal temperature reaches 165°F.
From Frozen: Remove all packaging and place product on a baking sheet. Bake at 375°F in preheated oven for 18-20 minutes or until internal temperature reaches 165°F.