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Maryland Style Crab Cakes, 8 OZ
They come from a simple recipe, but we put a lot of love into our hand-made crab cakes. Our All-Natural Maryland Style Crab Cakes are made with real wild-caught blue swimming crab and a special blend of traditional herbs and spices.
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To Thaw:
- Thaw crab cakes in vacuum-pack overnight in the refrigerator, or under cool running water for 30 minutes.
Sauté (from thawed):
- Preheat about 2Tbsp cooking oil in a skillet on medium.
- Remove thawed crab cakes from vacuum-pack.
- Carefully place thawed crab cakes in heated skillet, flat side down. Sauté for 3 to 4 minutes.
- Turn crab cakes over and press gently to flatten.
- Sautee for another 3 to 4 minutes, until brown.
- For crispier crab cakes, turn over again and cook 1 minute more.
- Drain before serving.
Bake (from thawed):
- Preheat oven to 400°F.
- Remove thawed crab cakes from vacuum-pack.
- Arrange thawed crab cakes on baking sheet, flat side down.
- Brush with melted butter or margarine.
- Bake for 16 to 18 minutes on middle oven rack.
Bake (from frozen):
- Preheat oven to 425°F.
- Remove frozen crab cakes from vacuum-pack.
- Arrange frozen crab cakes on baking sheet, flat side down.
- Brush with melted butter or margarine.
- Bake for 15 minutes on middle oven rack.
- Turn crab cakes over and press gently to flatten.
- Continue to bake for another 10 minutes.
Sauce:
- Thaw aioli sauce by placing the sealed sauce packet under running water for about 3 minutes.
Due to differences in appliances and quantity prepared, cooking time may vary and require adjustment. Do not thaw and refreeze this product.
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