Preparation, Nutrition and Ingredients
| Maryland Style Crab Cakes |
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Nutritional Information:
| Serving Size 2oz |
# of Servings 6 |
| Total Calories 110 |
Calories from Fat 50G |
| Total Fat 6g |
Saturated Fat 1g |
| Trans Fat 0g |
Cholesterol 25mg |
| Sodium 490mg |
Total Carbohydrate 4g |
| Fiber 0g |
Sugars 0g |
| Protein 8g |
Vitamin A 4% |
| Vitamin C 2% |
Calcium 2% |
| Iron 6% |
Ingredients:
JUMBO LUMP CRAB MEAT, PASTEURIZED EGGS, SODA CRACKER (ENRICHED WHEAT FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID]], PARTIALLY HYDROGENATED VEGETABLE OIL, SHORTENING [CONTAINS ONE OR MORE OF THE FOLLOWING OILS: SOYBEAN, COTTONSEED, CANOLA, SUNFLOWER], SALT, SODIUM BICARBONATE, YEAST, MALTED BARLEY FLOUR AND ENZYMES), MAYONAISE (PURE VEGETABLE SOYA, CANOLA OILS, EGG YOLKS, VINEGAR, WATER, SALT, SUGAR, NATURAL FLAVORS, CALCIUM DISODIUM, EDTA [USED TO PROTECT QUALITY]), MARGARINE (LIQUID SOYBEAN OIL AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, WHEY [FROM MILK], SOY LECITHIN, VEGETABLE MONO AND DIGLYCERIDES, SODIUM BENZOATE [USED TO PROTECT QUALITY], ARTIFICIAL FLAVOR, CITRIC ACID, VITAMIN A [PALMITATE], BETA CAROTENE [FOR COLOR]), WORCHESTERSHIRE SAUCE (DISTILLED VINAGER, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, SUGAR SPICES, ANCHOVIES, TAMARIND, NATURAL FLAVOR), MUSTARD (WAER, DISTILLED VINEGAR, NO 1 MUSTARD SEED, SALT, TUMERIC, OLEORESIN, PAPRIKA, AND SPICES), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH AND MONOOCALCIUM PHOSPHATE), SEASONINGS (SALT, GROUND MUSTARD, GROUND CELERY SEED, GROUND RED PEPPER, PAPRIKA, WHOLE THYME).
Additional Info:
Cooking Instructions:
Prepare from FROZEN state. Appliances may vary, adjust accordingly.
Pan Fry:
1. Preheat 1 to 2 teaspoons olive oil in medium-size skillet on medium-low heat.
2. Place crab cakes in skillet and cover.
3. Cook for 6 minutes.
4. Turn crab cakes over and cover.
5. Continue cooking another 6 to 7 minutes.
Conventional Oven:
1. Preheat oven and oiled foil-lined baking sheet to 350°F.
2. Place crab cakes on preheated oiled baking sheet.
3. Bake 10 minutes.
4. Gently turn crab cakes over and bake 8 to 10 minutes.
5. Let stand 3 minutes before serving.
Prompyly refrigerate any unused heated portion.
Allergens:
Dairy, Egg, Fish, Wheat, Soy
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