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Marketing Description:

Using a genuine Maryland-style award-winning recipe, our "crown-topped" crab cakes have everything one would expect in areal Maryland-style offering, except the price. Blue Swimming Crab is the #1 ingredient in our genuine, award winning crab cakes. Our crab cakes do not contain heavy breading or Surimi fillers.

 

Additional Information:

Cooking Instructions
TEMPER CAKES TO SEMI-SOFT CONSISTENCY IN REFRIGERATOR PRIOR TO COOKING. 

FRY: FRY TEMPERED CAKES AT 350'F FOR 3 MINUTES. 

CONVENTIONAL OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350'F. HEAT TEMPERED CAKES AT 375'F FOR 7-8 MINUTES. 

CONVECTION OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350'F. HEAT TEMPERED CAKES AT 350'F FOR 6-7 MINUTES. 

BROIL: ON HIGH HEAT WITH RACK AT CENTER OVEN POSITON, BROIL TEMPERED CAKES FOR 3 MINUTES, TURN, BASTE WITH MAYONNAISE AND BROIL FOR 3 ADDITIONAL MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 165'F.
 
Ingredients
CRAB MEAT, WATER, MAYONNAISE (SOYBEAN OIL, EGG YOLK, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SALT, SPICE), EGGS, TEXTURED WHEAT PROTEIN, BREAD CRUMBS (BLEACHED WHEAT FLOUR, WHEAT STARCH, SOYBEAN OIL, SALT, YEAST, SUGAR), SEASONING (MODIFIED FOOD STARCH, SPICES, SALT, HYDROLYZED SOY PROTEIN, MILK PROTEIN HYDROLYSATE, ONION AND GARLIC POWDER, NATURAL AND ARTIFICIAL FLAVORS, WORCHESTERSHIRE SAUCE (MOLASSES, VINEGAR, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC, SUGAR, SPICES, TURMERIC), ANCHOVIES, TAMARIND, MALTODEXTRIN, NATURAL FLAVOR), METHYLCELLULOSE GUM, OLEORESIN TURMERIC), LEMON JUICE CONCENTRATE, PREPARED MUSTARD (VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, SPICES). CONTAINS: FISH, SHELLFISH, WHEAT, EGG, SOY, MILK

Attributes:

SKU 10004302
Shelf life 18 months if stored in original packaging at zero or below.
Storage temperature 0 °F

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