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Great crab cakes start with great crab meat, and we use only hand-picked jumbo lump crab meat in our signature Perfect Crab Cakes™. Loaded with crab meat, we add just the right amount of our signature binders and seasonings, using a recipe that has been perfected over many years. These crab cakes are great on their own as an appetizer or meal, they pair especially well with a nice filet mignon and a glass of wine. Each 3 oz. crab cake serves one.
Perfect Crab Cakes - Two 3 oz.
Item #: US-A-01
$24.95
Great crab cakes start with great crab meat, and we use only hand-picked jumbo lump crab meat in our signature Perfect Crab Cakes™. Loaded with crab meat, we add just the right amount of our signature binders and seasonings, using a recipe that has been perfected over many years. These crab cakes are great on their own as an appetizer or meal, they pair especially well with a nice filet mignon and a glass of wine. Each 3 oz. crab cake serves one.
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. *Product must reach an internal temperature of 160°F.
Air Fry: From Frozen.
Preheat air fryer to 375°F. Lay cakes at least 1 inch apart in basket. Cook for 18-20 minutes or until an internal temperature or 165°F degrees is reached. Remove from basket, let rest for 1 minute and serve.
