Maryland Style Crab Cakes
Nutrition Facts
Ingredients
Preparation Instructions-
Excellent Source of Protein
It's a simple recipe. But indescribable flavor. Our Maryland Style Crab Cakes are made with real, wild-caught, blue swimming crab and a special blend of traditional herbs and spices. Creamy lemon remoulade sauce included.
Nutrition Facts
Maryland Style Crab Cakes 8oz
Serving Size 1 Crab Cake + 1 oz Sauce (113g/4oz)
Servings Per Container 2
Calories 240
Calories from Fat 120
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65g | 80g |
| Sat Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g |
• Fat 9 • Carbohydrate 4 • Protein 4
Ingredients
Maryland Style Crab Cakes
INGREDIENTS: CRAB MEAT, BREAD CRUMBS (RICE FLOUR, GLUTINOUS RICE FLOUR, SOYBEAN OIL, YEAST, SUGAR, DEXTROSE, SALT, ASCORBIC ACID), WATER, SOYBEAN OIL, ONION, SHALLOT, RED BELL PEPPER, MUSTARD
(WATER, MUSTARD POWDER, DISTILLED VINEGAR, SALT, CITRIC ACID, YEAST EXTRACT, MUSTARD FLAVORING, TURMERIC OLEORESIN), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CITRIC ACID, DISTILLED VINEGAR, EGG WHITE POWDER, EGG YOLK, EXTRACTIVES OF PAPRIKA, HERBS, MALTODEXTRIN, MODIFIED CORN STARCH, MUSTARD PASTE, PAPRIKA, SALT, SPICES, SUGAR, TAPIOCA STARCH, YEAST EXTRACT. LEMON RÉMOULADE SAUCE: WATER, SOYBEAN OIL, SUGAR, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, DISTILLED VINEGAR, EGG YOLK POWDER (EGG YOLK, MALTODEXTRIN, SALT), SALT, PICKLED CUCUMBER (CUCUMBER, SUGAR, SALT, CITRIC ACID), LACTIC ACID, LEMON FLAVOR, XANTHAN GUM
CONTAINS: CRAB, EGG
Preparation Instructions
Maryland Style Crab Cakes
PREPARATION: TO THAW
Thaw crab cakes in vacuum-pack overnight in the refrigerator, or under cool running water for 30 minutes.
SAUTÉ (FROM THAWED)
Add 2 tablespoons of oil to a medium skillet.
Preheat skillet on MEDIUM-HIGH.
Arrange thawed crab cakes flat side down in skillet.
Sauté 3–4 minutes.
Turn crab cakes over and press gently to flatten.
Sauté an additional 3–4 minutes until browned.
CONVENTIONAL OVEN: (FROM THAWED)
Preheat oven to 400°F.
Arrange thawed crab cakes flat side down on baking sheet and place on middle rack of oven.
Brush with melted butter or margarine.
Bake for 16–18 minutes.
CONVENTIONAL OVEN: (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 10-12 minutes.
ADDITIONAL INSTRUCTIONS
Keep frozen until ready to prepare.
Due to differences in appliances, cooking times may vary and require adjustment.
Microwaving not recommended.
For food safety this product must be cooked to an internal temperature of 165°F.
Caution – Product will be hot!
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