Jumbo Lump Crab Cakes (2 count)
Wild-Caught, Sustainably Sourced
Mixed by hand to maintain meaty lumps of crabmeat, these crab cakes rival any you’ll find along the mid-Atlantic shores. Give them a quick sear on both sides in a skillet, top with a remoulade sauce, and serve with salad for a light yet elegant meal. For an elegant brunch, try them over wilted spinach with a soft-cooked egg.
Keep refrigerated. Previously Frozen. Best if used within 3 days of receipt.
Ingredients: Crabmeat, whole liquid eggs (whole eggs, citric acid, 0.15% water added as a carrier for citric acid, citric acid added to preserve color), mayonnaise (vegetable oil [soybean, canola], egg yolks, water, corn syrup, vinegar, salt, spices, calcium disodium EDTA to protect flavor), fresh bread crumbs (enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], high fructose corn syrup, contains 2% or less of each of the following: yeast, wheat gluten, soybean oil, sodium stearoyl lactylate monoglycerides, calcium sulfate, calcium peroxide, soy lecithin, enzymes, calcium carbonate, ammonium sulfate, calcium propionate [to preserve freshness]), dijon mustard (water, mustard seed, white wine, fruit pectin, tartaric acid, sugar, spice), lemon juice, seafood seasoning (salt, paprika, contains mustard seed), worcestershire sauce (distilled vinegar, molasses, caramel color, anchioves, natural flavors [soy], xanthan gum, dehydrated garlic powder, and tamarind extract), dried parsley flakes.
Instructions
1
Stovetop
- Pat the crab cakes dry with a paper towel.
Contains: Wheat, Fish (anchovy), Eggs, Crustacean Shellfish (Crab), Soybeans
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
