Giant, Premium Lump Mini Crab Cakes

Short Description

Ahold Handmade Mini Crab Cakes Premium Lump - 6 CTCrab, Mayonnaise (Soybean Oil, Water, Eggs, Vinegar, contains less than 2% of Egg Yolks, Lemon Juice Concentrate, Salt, Sugar, Dried Onions, Dried Garlic, Paprika, Natural Flavor, Calcium Disodium EDTA [to Protect Flavor]), Bread Crumbs (Bleached Wheat Flour, Dextrose, Yeast, Salt), Eggs, Cream (Heavy Cream, contains less than 1% of Carrageenan, Polysorbate 80, Mono and Diglycerides), Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Anchovies, Tamarind, Natural Flavor), Lemon Juice, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Sugar, Spice Blend (Celery Seed, Mustard Seed, Kosher Salt, Red Pepper, Black Pepper, Bay Leaf, Clove, Allspice, Ginger, Mace, Cardamom, Cinnamon, Paprika).Conventional oven or toaster oven: Keep frozen until ready to cook. For food safety and best quality, please follow these cooking instructions. Thaw overnight in the refrigerator. Preheat oven to 425 degrees F. Remove any packaging and place cakes on a nonstick pan in the oven on center rack. Bake for 9-11 minutes (until internal temperature reaches 160 degrees F) . Remove from oven, let stand for 1 minute and serve. Stove top: Thaw overnight in the refrigerator. Preheat saute pan on medium-low heat with 1 tsp. of cooking oil or butter per cake. Remove any packaging, cook in saute pan 2-3 minutes on each side (until internal temperature reaches 160 degrees F). Remove from pan, let stand for 1 minute and serve. Ovens vary - adjust time and temperature as needed. Ahold Premium Lump Mini Crab Cakes. Quality guaranteed. Handmade. Made with premium lump crabmeat. 6 cakes. Amount and % daily value per serving. 70mg cholesterol. Calories 240. Fat 19g, 29%. Sat fat 3g, 15%. Sodium 390mg, 16%. Total carb 9g, 3%.

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