Classic Crab Cakes
Our Handmade Crab Cakes and Crab Balls are made daily using our Freshest Lump Blue Crab Meat. These are the same Crab Cakes you have seen on QVC.
Each Crab Cake is vacuum sealed individually, then placed in our cryogenic freezer that reaches temperatures of -80 degrees. By freezing our Crab Cakes at these low temperatures, we eliminate potential freezer burn, and maximize the taste and freshness of the Crab Cakes.
All of our Crab Cakes are made with at least 80% fresh Lump Blue Crab Meat. To put this in perspective, most store bought Crab Cakes are made with a mere 40% Crab Meat or less.
Baking: (preferred method) Preheat oven to 400. Place frozen crab cakes on baking sheet coated with non-stick cooking spray. Brush tops of crab cakes with melted butter or mayonnaise. For extra crispy, turn oven to broil for the last few minutes of baking.
3 oz cakes: 20-22 min
4 oz cakes: 24-26 min
5 oz cakes: 30 min
* Cook until internal temperature is 165o F for at least 30 Seconds.
BLUE CRABMEAT, MAYONNAISE (Soy oil, egg yolk, vinegar, high fructose corn syrup, salt, spice), PASTEURIZED WHOLE EGGS, CRACKER CRUMBS (Enriched wheat flour (contains niacin, reduced iron, thiamin mononitrate ( vitamin B1), riboflavin (vitamin B2, folic acid), vegetable shortening (partially hydrogenated soybean oil) salt, baking soda, malted barley flour, calcium carbonate, yeast), SEAFOOD SEASONING BLEND (salt, spices, dehydrated vegetables (garlic, onion, parsley & paprika)), OLIVE OIL, WORCESTERSHIRE SAUCE (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Carmel Color, Sugar, Spices, Anchovy Paste(fish), Natural Flavor (Contains Soy), Tamarind), SODIUM BENSOATE AND POTASSIUM SORBATE ADDED AS A PERSERVATIVE, LEMON JUICE CONCENTRATE. KEEP FROZEN.
SHELLFISH, EGG, SOY and FISH.
THIS PRODUCT MAY CONTAIN SHELL FRAGMENTS.