This traditional Maryland-style crab cake recipe features real crab meat
and OLD BAY® seasoning.
(2 cakes per carton)
INGREDIENTS: CRAB MEAT, SAUCE (SOYBEAN OIL, EGG YOLK, VINEGAR, WATER, SUGAR, MODIFIED CORN STARCH, SALT, MUSTARD), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, SCALLIONS, YELLOW MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, NATURAL FLAVORS, GARLIC POWDER), 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 [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA), SPICES.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGGS, WHEAT, SOY AND FISH (ANCHOVIES).
The crab cakes contained in this package are uncooked and should be cooked thoroughly to an internal temperature of 165˚F. Depending on the number of portions prepared and oven temperature variances, heating times may need adjustment. Remove product from packaging. Avoid overcooking or undercooking, cook to a light golden brown.
Preheat oven. Spray or coat pan with oil. Place cakes on pan and place pan on rack in middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately ⅓.
- FROM THAWED: 400⁰F for 13-15 minutes
- FROM FROZEN: 350⁰F for 23-25 minutes
Cook in 2 tbsp. oil on medium heat. Turn cakes over once during cooking.
- FROM THAWED: Cook for 5 minutes
- Cooking from frozen is not recommended
Spray basket with oil and place cakes in basket. Set air fryer to 370⁰F.
- Cooking from thawed is not recommended
- FROM FROZEN: 370⁰F for 13 to 15 minutes
NOTE: If thawing cakes, thaw under refrigeration or in microwave for 45 seconds on high.
Caution: Pan And Product Will Be Hot.