Maryland Style Crab Cakes, Maryland Style

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Gorton's Crab Cakes Maryland Style - 2 CTCrabmeat, Water, Mayonnaise [Soybean Oil, Egg Yolks, Water, Distilled Vinegar, Salt, Cider Vinegar, Egg White Solids, Paprika Extract (Color), Natural Flavor], Breadcrumbs (Wheat Flour, Evaporated Cane Juice, Sunflower Oil, Sea Salt, Yeast), Diced Onion, Milk, Cream, Textured Wheat Protein (Wheat Gluten, Wheat Starch), Butter (Cream, Salt), Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, White Wine, Citric Acid, Tartaric Acid, Spices), less than 2% of: Potato Starch, Celery Seed, Garlic, Salt, Parsley, Spices.Gorton's Maryland Style Crab Cakes. New! Trusted since 1849. Delicious crab cakes made with real crabmeat. Great from the skillet or oven! Crab cakes. Directions Keep frozen.Cooking directions:Uncooked. Keep frozen until ready to cook. Remove crab cakes from pouch before cooking.Conventional oven:1. Preheat oven.2. Arrange on metal baking pan.3. Bake and flip after 15 minutes.Stovetop: thaw crab cakes in refrigerator for a minimum of 6 hours to maximum of 24 hours. Do not refreeze.1. Melt 1 tbsp of butter in a non-stick skillet halfway between low and medium heat.2. Add thawed crab cakes to skillet.3. Cook, turning cakes frequently.Note: stovetop temperatures vary, adjust times accordingly.*Fully cook crab cakes to an internal temperature of 165 degrees F or higher before serving. Warnings Contains: crab, egg, wheat, milk.Although great care is taken to remove shell pieces, some may remain.

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