Jazz up your options! Handy’s Santa Fe Crab Cakes feature plentiful lumps of fresh crab meat and zippy southwestern flavors with just enough spice to awaken your taste buds. All Handy crab cakes are gently hand-formed for a true homemade experience.
Carton Contents: 12 Cakes
CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGG AND EGG YOLK, WATER, SUGAR, VINEGAR, SALT, MUSTARD POWDER, ACETIC ACID, XANTHAN GUM), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, SCALLIONS, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, SUGAR, SPICES, ANCHOVIES, NATURAL FLAVOR [CONTAINS SOY], TAMARIND) SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES, PAPRIKA), MUSTARD (DISTILLED VINEGAR, WATER, NO. 1 GRADE MUSTARD SEED, SALT TUMERIC, PAPRIKA, SPICE, NATURAL FLAVORS, GARLIC POWDER) HOT SAUCE (DISTILLED VINEGAR, RED PEPPER, SALT) SPICES. CONTAINS: CRUSTACEAN SHELLFISH (CRAB), SOY, EGGS, WHEAT AND FISH (ANCHOVIES).
Cook in 2 tbsp. of oil on medium-high heat. Turn cakes over once during cooking. Cook with lid on and turn cakes once during cooking.
- 10 minutes if thawed
- 14 minutes if frozen
Heat oil to 325°F to 350°F.
- 4 - 5 minutes from thawed
- Cooking from frozen not recommended
Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes over once during cooking.
- 11 minutes if thawed
- 15 minutes if frozen
Preheat oven. Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately 1/3.
- 400°F for 20 minutes from thawed.
- 350°F for 25-30 minutes from frozen.
If thawing cakes, thaw under refrigeration or in microwave for 45 seconds on high.