One pack of 2 cakes. Fully cooked, just thaw, heat and eat. Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Cooking Instructions: Thaw crab cakes before cooking (Approximately 8 hours in the refrigerator). In a fry pan, melt 2 tablespoons of butter over medium-medium/high heat.  Add crab cakes and cook for 3-4 minutes on each side, or until a golden brown crust has developed.  Internal temperature should reach 145 degrees. Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Ingredients: Jonah and Red crab meat, onion, red bell pepper, celery, scallion, parsley, lemon juice, salt, pepper, Tabasco (red peppers, distilled vinegar, salt) panko (wheat flour, sugar, dried yeast, caramel (color), calcium cropionate, soybean oil, turmeric extract) and mayo (soybean oil, egg yolks, water, cider vinegar, corn syrup, salt, high fructose corn syrup, spice, paprika, calcium disodium)