Frozen Maryland Style Crab Cakes (48/3 oz)

Frozen Maryland Style Crab Cakes (48/3 oz)

High Liner

  • $77.62


High Liner Maryland Style Crab Cakes (48/3 oz)

 

INGREDIENTS: CRABMEAT (SWIMMING CRAB), WATER, MAYONNAISE [VEGETABLE OIL, WATER, EGGS, VINEGAR, SUGAR, SALT, MONOSODIUM GLUTAMATE, HYDROXYPROPYL DISTARCH PHOSPHATE, LACTIC ACID, XANTHAN GUM, BETA CAROTENE (COLOR), SPICE EXTRACTIVE], BREAD CRUMBS (WHEAT FLOUR, GLUCOSE, YEAST, SALT, CORN STARCH, VITAMIN C), EGGS, SOYBEAN OIL, TEXTURED WHEAT PROTEIN (WHEAT PROTEIN, WHEAT FLOUR), SEASONING (POTATO STARCH, SALT, SUGAR, LEMON JUICE POWDER, GARLIC POWDER, SPICES, PAPRIKA, PARSLEY FLAKES, ONIONS, TAMARIND, VINEGAR POWDER, GLUCOSE, SODIUM DIACETATE, NATURAL FLAVOR, HYDROLYZED CORN PROTEIN, ARTIFICIAL FLAVOR, TURMERIC EXTRACTIVE, GUAR GUM), WORCESTERSHIRE SAUCE (WATER, MOLASSES, MALT VINEGAR, DISTILLED VINEGAR, SUGAR, SALT, ANCHOVIES, TAMARIND EXTRACT, ONIONS, GARLIC, SPICES, LEMON OIL), LEMON JUICE (WATER, LEMON JUICE CONCENTRATE), MUSTARD (DISTILLED VINEGAR, WATER, NO. 1 GRADE MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, NATURAL FLAVOR, AND GARLIC POWDER). CONTAINS CRUSTACEAN SHELLFISH (CRAB), FISH (ANCHOVY), WHEAT, EGGS

Preparation & Cooking Suggestions

TEMPER CAKES TO SEMI-SOFT CONSISTENCY IN REFRIGERATOR PRIOR TO COOKING. FRY: FRY TEMPERED CAKES AT 350°F FOR 3 MINUTES. REGULAR 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. ADJUST COOKING TIME DEPENDING UPON APPLIANCE CHARACTERISTICS, AND IF COOKING FROM UNTEMPERED STATE.


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