Our crab cakes are shipped frozen and can be refrigerated for 3 days or kept frozen for up to 30 days.
Frozen product orders ship via 2-Day service with dry ice and arrive within 2 days of your selected target delivery date.
Blue Crab, Panko Breadcrumbs (Unbleached Wheat Flour, Sugar, Yeast, Salt), Mayonnaise (Expeller Pressed Canola Oil, Cage-Free Egg Yolks, Water, Honey, Distilled White Vinegar, Cage-Free Eggs, Contains less than 2% of Sea Salt, Spice, Lemon Juice Concentrate), Organic Egg Whites (Egg Whites, Guar Gum), Dijon Mustard (Distilled White Vinegar, Mustard Seed, Water, Salt, White Wine, Citric Acid, Tartaric Acid, Fruit Pectin, Sugar, Spices), Seasoning (Celery Salt [Salt, Celery Seed], Spices [Including Red Pepper and Black Pepper], and Paprika), Mustard Powder, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Tabasco Sauce (Distilled Vinegar, Red Pepper, Salt). Contains: Crustacean Shellfish (Crab), Fish (Anchovies), Wheat and Egg
Produced in a facility that processes fish, shellfish, milk, soy, wheat, egg, peanuts, and tree nuts.
- Preheat oven to 400°F.
- Place frozen crab cakes on a parchment paper-lined baking sheet.
- Bake for 11-13 minutes, until golden brown and internal temperature reaches 165°F.
Thaw by placing frozen crab cakes on a plate wrapped with plastic wrap in the refrigerator overnight.
- Add 2 tablespoons vegetable oil to a sauté pan and heat over medium heat.
- Place thawed crab cakes in the preheated pan on medium high heat for 2 minutes and 30 seconds per side, until internal temperature reaches 165°F.