About the Product
Description
- More freshly caught blue crab meat
- Handmade in the Chesapeake Bay style
- Prepared with clean, quality ingredients
- Easy to prepare - bake, broil or fry
- Ideal as a snack, appetizer, side dish, or entree
Thanks to the Omaha Steaks culinary team's ingenuity, we're hand rolling the best Maryland-style crab cakes you've ever tasted. This new and improved recipe has more freshly caught blue crab than ever (frozen the same day it's caught). You can actually see the pieces of tender blue crab peeking out of every single delicious cake!
Authentic to the Chesapeake Bay style, the crab is blended with just the right amount of tangy mayonnaise, lemon, mustard, green onions, breadcrumbs, and red pepper - and then carefully rolled by hand to preserve the large lumps of crab everyone loves. These delicious steakhouse-style crab cakes are the perfect complement to the best steaks in the world!
Extremely easy to make… they taste great baked, broiled, or pan fried. Serve them as a tasty appetizer at your next party, or enjoy them as a delicious snack, side dish, or main course - we guarantee you're going to love them!
Preparation
Product must be cooked to an internal temperature of 165°F as measured by a food thermometer. For food safety and quality follow these cooking instructions. Appliances vary, adjust cooking time if excessive browning occurs. RECOMMENDED
From Frozen
Oven: Preheat oven to 400°F. Spray a baking pan with nonstick cooking spray. Arrange desired amount of FROZEN crab cakes on the pan with a minimum of 1 inch between pieces. Bake 15 minutes on center rack. Carefully flip crab cakes using a spatula and bake an additional 5 minutes until golden brown.
Stove Top: Add 1 teaspoon oil and desired amount of frozen crab cakes to a cold nonstick skillet with a minimum of 1 inch between pieces. Cover and cook on medium low heat 15 minutes. Carefully flip crab cakes using a spatula and cook for an additional 5 minutes until golden brown. Remove skillet from heat. Let stand, covered, 2 minutes before serving.
From Thawed
Over: Preheat oven to 400°F. Spray a baking pan with nonstick cooking spray. Arrange desired amount of thawed crab cakes on the pan with a minimum of 1 inch between pieces. Bake 10 minutes on center rack. Carefully flip crab cakes using a spatula and bake an additional 3 minutes until golden brown.
Stove Top: Add 1 teaspoon oil and 2 thawed crab cakes to a cold nonstick skillet with a minimum of 1 inch between pieces. Cover and cook on medium low heat 10 minutes. Carefully flip crab cakes using a spatula and cook for an additional 3 minutes until golden brown. Remove skillet from heat. Let stand, covered, 2 minutes before serving. For full package (4 crab cakes) increase cooking time 2 minutes on the first side.
Caution: While every attempt has been made to remove all shells, small pieces may still remain.
