Premium crab cakes (4 OZ. / 12 CT.)

Product image 1[Handy Seafood_Order Online] - Handy Crab
Product image 2[Handy Seafood_Order Online] - Handy Crab
Product image 3[Handy Seafood_Order Online] - Handy Crab

Regular price $75.99

Handy’s Premium Crab Cakes feature generous lumps of sweet fresh crab meat, spices and seasonings for a traditional Maryland-style treat. All Handy crab cakes are gently hand-formed for a true homemade experience. 

Ingredients

CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGGS, VINEGAR, SALT, MUSTARD, SUGAR, WATER), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, MUSTARD (DISTILLED VINEGAR, WATER, NO. 1 GRADE MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICES, NATURAL FLAVOR, GARLIC POWDER), SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA), PARSLEY. CONTAINS: CRAB, SOY, EGGS AND WHEAT.

Cooking Instructions

The crab cakes contained in this package are precooked and should be heated to an internal temperature of 160°F. Depending on the number of portions prepared and oven temperature variances, heating times may need adjustment.

BAKE

Preheat oven to 350°F. Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes once during cooking. For convection ovens, reduce cooking time by approximately 3 minutes.

  • 350°F for 15 minutes if thawed
  • 350°F for 18-22 minutes if frozen

If thawing cakes, thaw under refrigeration or in microwave for 45 seconds on high.

Handling Seafood Safely

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Below you will find some tips for handling seafood safely:

  • Thaw frozen seafood in the refrigerator or in the microwave. Please follow our cooking instructions here. 
  • If thawing frozen products under running water, place seafood product in a resealable bag and run cold water until completely thawed. 
  • Store your thawed seafood products in the coldest part of your refrigerator. 
  • Store your unused frozen product in an airtight container or in a plastic freezer storage bag in the freezer to minimize dry out and ice crystallization. 

 

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