Field flour not in database
$ This Chesapeake Bay delicacy is crafted by hand
using 100% domestic jumbo-lump blue crab meat - no imported crab meat!!
We add only as much filler as necessary to hold the lumps together and
insist on premium ingredients at every turn, including handmade white
bread crumbs and fresh parsley. A palette of subtle spices brings forth
the natural qualities of the most flavorful and sought-after crab meat
available. Simply put, these are the finest quality crab cakes your
money can buy.
Serving Size:
4
oz.
Ingredients
Blue crab, Bread crumbs [Enriched flour (Wheat flour, Malted barley
flour, Niacin, Reduced iron, Thiamin mononitrate, Riboflavin, Folic
acid)Water, High fructose corn syrup], Whole egg (Egg, Citric acid,
Water), Mayonnaise [Soybean oil, Corn syrup, Water, Egg yolks,
Distilled and cider vinegar, Salt, Spice and Calcium disodium EDTA (a
preservative)]. Contains 2% or less of each of the following: Spice,
Baking powder (Corn starch,Bicarbonate of soda,Sodium aluminum sulfate,
Calcium acid phosphate), Monosodium glutamate, Salt, Azodicarbonamide,
Yeast, Calcium sulfate, Calcium iodate, Calcium propionate and citric
acid (preservatives), Microcrystalline cellulose, Dicalcium phosphate,
Sodium stearoyl lactylate, Monoglycerides, Sodium acid pyrophosphate,
DATEM, Enzymes, Ammonium sulfate, High oleic canola oil, Silicon
dioxide, Calcium silicate.
Heating Instructions
Oven:
- Preheat oven to 350°F. Remove plastic packaging from tray, place on a baking sheet, top with butter, lemon or white wine.
- Bake to internal temperature of 165ºF (about 25-30 min). Finish by broiling to desired color.
Stovetop:
- Over medium heat, saute crab cakes in about 1 Tbsp of butter or oil, cook each side until nicely browned, add lemon
- Cover and simmer for 5-8 mins, until centers reach 165ºF. Promptly refrigerate any unused heated portion.
|
