Boardwalk crab cakes

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Phillips Crab Cakes, BoardwalkSauce (Soybean Oil, Water, Acetic Acid, Mustard Sauce [Acetic Acid, Water, Mustard Flour, Salt, Turmeric, Xanthan Gum], Egg, Worcestershire Sauce [Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract Onions, Garlic, Spice, Spice Flavor], Salt, Sugar, Seasoning [Salt, Spices, Paprika], Mustard Powder, Xanthan Gum [Stabilizer], Tara Gum [Stabilizer], Spices), Crab Meat, Bread Crumbs (Wheat Flour, Salt, Sugar, Yeast), Red Bell Peppers, Onions, Green Bell Peppers, Seafood Seasoning (Salt, Spices, Paprika), Parsley, Green Onion.Phillips Crab Cakes, Boardwalk. Claw meat with peppers & onions. Handmade with real crab meat. NFI Crab Council. Committed to sustainability. Directions Cooking Directions: Remove cakes from all packaging before cooking. Crab cakes should be cooked to an internal temperature of 165 degrees F. Pan Saute From Thawed (recommended) : 1. heat 2 tbsp. oil per cake in pan for 1 minute over medium heat. 2. Carefully add cakes to pan, cook 3 minutes. 3. Flip and saute and additional 2-3 minutes until golden brown. 4. Place on paper towels to remove oil before serving. Bake From Frozen: 1. Preheat oven to 400 degrees F. 2. Place cakes on a lightly buttered baking sheet. 3. Bake for 14 minutes, flip, and bake an additional 7-10 minutes until golden brown. Thawing Crab Cakes: Defrost in the refrigerator 8-10 hours before 8-10 hours before cooking. Quick thaw in microwave - remove crab cakes from all packaging and place on a microwavable plate. Heat on high for 30 seconds, flip, and heat another 15 seconds. Microwaves vary, adjust time as needed. Do not fully cook in microwave. Caution: may be extremely hot. Keep frozen. Warnings Contains: crustacean shellfish (crab), egg, fish (anchovies), wheat.

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