Savory Bay Crab Cakes offer lumps of sweet fresh crab meat, scallions, herbs and spices for an authentic Maryland-style treat. All Savory Bay Crab Cakes are gently hand-formed for a true handmade experience.
CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGGS, VINEGAR, SALT, MUSTARD, SUGAR, WATER), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST) EGGS, ONIONS, MUSTARD (DISTILLED VINEGARM WATER, NO. 1 GRADE MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICES, NATURAL FLAVOR, GARLIC POWDER), WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, SUGAR, SPICES, ANCHOVIES, TAMARIND, NATURAL FLAVOR [CONTAINS SOY]), SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA) SPICES. CONTAINS: CRAB, EGGS, WHEAT, SOY AND ANCHOVIES
The crab cakes contained in this package are uncooked and should be cooked until heated through to an internal temperature of 160°F. Depending on the number of portions prepared and oven temperature variances, heating times may need adjustment.
Cook in 1/8" to 1/4" of oil on medium-high heat. Turn soft shell crabs over once during cooking.
- 5 minutes from thawed
- cooking from frozen not recommended
Heat oil to 325°F to 350°F
- 6 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.
- 7 minutes from thawed.
- Cooking from frozen not recommended.
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 13 - 15 minutes from thawed.
- 350°F for 23 - 25 minutes from frozen.
If thawing cakes, thaw under refrigeration or in microwave for 45 seconds on high.