Original (Maryland Style) Jumbo Lump Crabcake

ALLERGENS: Shellfish (Crab Meat), Soy, Egg, Wheat, Dairy

INGREDIENTS:
Shellfish (Crab Meat), Mayonnaise (vegetable oil [soybean, canola], egg yolk, water, corn syrup, vinegar, contains less than 2% of: salt, spices, calcium disodium EDTA to protect flavor), Unbleached Enriched Wheat Flour (Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate [Vitamin B1], Riboflavin [VitaminB2] Folic Acid), Water, Farina, Yeast, sugar, Salt, Soybean Oil, Preservatives [Calcium Propionate, Sorbic Acid], Grain Vinegar, Monoglycerides,Whey, nonfat milk, soy flour, whey, Whole Eggs, Seasonings (including Celery Salt [Salt, Celery Seed], Mustard, Red Pepper, Black Pepper, Bay [Laurel] Leaves, Cloves, Allspice [Pimento], Ginger, Mace, Cardamom, Cinnamon, Paprika); Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.

HAND MADE! KEEP FROZEN!

COOKING INSTRUCTIONS:  All cooking is to get the internal temperature hot (to 165 degrees Fahrenheit for 30 seconds).

BAKE: Preheat oven to 350 degrees Fahrenheit. Bake frozen. Remove crab cakes from packaging. Place frozen crab cakes on a lightly greased pan. Brush each crab cake top lightly with either canola oil or melted butter and cook at 350 degrees Fahrenheit for approximately 40 minutes. After cooking is completed, if you prefer a crispier crab cake, you can turn your oven to broil and broil the crab cakes for a minute or so until the tops are nicely browned.

OR

If you prefer to thaw them out before you cook them, place the frozen crab cakes in the refrigerator to thaw them out. Once ready to cook the crab cakes, remove the thawed crab cakes from the refrigerator and follow the directions above. The only difference is, if you thaw them first, cooking time is decreased. A completely thawed 4 oz crab cake will take approximately half the baking time (20 minutes) at 350 degrees Fahrenheit.

Original (Maryland Style) Jumbo Lump Crabcake (Gluten-Free)

ALLERGENS: Shellfish (Crab Meat), Egg

INGREDIENTS:
Shellfish (Crab Meat), Mayonnaise (Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, White Vinegar, Sea Salt, Dry Mustard, Lemon Juice Concentrate), Rice Bread (Sweet Rice Flour, Egg, Honey, Tapioca Flour, Xanthan Gum, Canola Oil, Yeast), Whole Eggs; Seasonings (including Celery Salt [Salt, Celery Seed], Mustard, Red Pepper, Black Pepper, Bay [Laurel] Leaves, Cloves, Allspice [Pimento], Ginger, Mace, Cardamom, Cinnamon, Paprika), Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.

Gluten-Free Certification Letter:

Institute of Agricultural and Natural Resources
Food Allergy Research & Resource Program
University of Nebraska Lincoln
Current Certification Letter PDF
Past Certification Letter PDF

HAND MADE! KEEP FROZEN!
All natural. No artifical ingredients or preservatives.

COOKING INSTRUCTIONS:  All cooking is to get the internal temperature hot (to 165 degrees Fahrenheit for 30 seconds). BAKE: Bake frozen. Remove crab cakes from packaging. Preheat oven to 350 degrees Fahrenheit. Place frozen crab cakes on a lightly greased pan. Brush each crab cake top lightly with either canola oil or melted butter and cook at 350 degrees Fahrenheit for approximately 40 to 45 minutes. If you prefer a crispier crab cake, you can turn your oven to broil and broil the crab cakes for the last 2 minutes or so until the tops are nicely browned.

Artichoke Three Cheese Jumbo Lump Crabcake

ALLERGENS: Shellfish (Crab Meat), Soy, Egg, Wheat, Dairy

INGREDIENTS:
Shellfish (Crab Meat), Mayonnaise (vegetable oil [soybean, canola], egg yolk, water, corn syrup, vinegar, contains less than 2% of: salt, spices, calcium disodium EDTA to protect flavor), Unbleached Enriched Wheat Flour (Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate [Vitamin B1], Riboflavin [VitaminB2] Folic Acid), Water, Farina, Yeast, sugar, Salt, Soybean Oil, Preservatives [Calcium Propionate, Sorbic Acid], Grain Vinegar, Monoglycerides, Whey, nonfat milk, soy flour, whey, Whole Eggs; Artichoke Hearts (Water, Salt, Citric Acid); Cheese (Pasteurized Milk, Fresh Pasteurized Milk, Pasteurized Partly Skimmed Cow’s Milk, Cheese Cultures, Salt, Enzymes); Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices Anchovies, Natural Flavor, Tamarind); Onion; Garlic; Dry Mustard; Parsley; Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.

KEEP FROZEN

COOKING INSTRUCTIONS:  All cooking is to get the internal temperature hot (to 165 degrees Fahrenheit for 30 seconds). BAKE: Preheat oven to 350 degrees Fahrenheit. Bake frozen. Remove crab cakes from packaging. Place frozen crab cakes on a lightly greased pan. Brush each crab cake top lightly with either canola oil or melted butter and cook at 350 degrees Fahrenheit for approximately 40 minutes. After cooking is completed, if you prefer a crispier crab cake, you can turn your oven to broil and broil the crab cakes for a minute or so until the tops are nicely browned.

OR

If you prefer to thaw them out before you cook them, place the frozen crab cakes in the refrigerator to thaw them out. Once ready to cook the crab cakes, remove the thawed crab cakes from the refrigerator and follow the directions above. The only difference is, if you thaw them first, cooking time is decreased. A completely thawed 4 oz crab cake will take approximately half the baking time (20 minutes) at 350 degrees Fahrenheit.

Artichoke Three Cheese Jumbo Lump Crabcake (Gluten-Free)

ALLERGENS: Shellfish (Crab Meat), Egg, Dairy

INGREDIENTS:
Shellfish (Crab Meat); Mayonnaise (Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, White Vinegar, Sea Salt, Dry Mustard, Lemon Juice Concentrate); Rice Bread (Water, Organic Whole Grain Rice Flour, Egg, Canola Oil, Tapioca Flour, Honey, Yeast, Xanthan Gum, Salt); Whole Eggs, Artichokes, Cheese (Pasteurized Milk, Fresh Pasteurized Milk, Pasteurized Partly Skimmed Cow’s Milk, Cheese Cultures, Salt, Enzymes), Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices Anchovies, Natural Flavor, Tamarind), Onion, Garlic, Dry Mustard, Parsley, Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains shellfish & raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.

KEEP FROZEN
All natural. No artifical ingredients or preservatives.

COOKING INSTRUCTIONS:  All cooking is to get the internal temperature hot (to 165 degrees Fahrenheit for 30 seconds). BAKE: Bake frozen. Remove crab cakes from packaging. Preheat oven to 350 degrees Fahrenheit. Place frozen crab cakes on a lightly greased pan. Brush each crab cake top lightly with either canola oil or melted butter and cook at 350 degrees Fahrenheit for approximately 40 to 45 minutes. If you prefer a crispier crab cake, you can turn your oven to broil and broil the crab cakes for the last 2 minutes or so until the tops are nicely browned.

Gluten-Free Certification Letter:

Institute of Agricultural and Natural Resources
Food Allergy Research & Resource Program
University of Nebraska Lincoln
Current Certification Letter PDF
Past Certification Letter PDF

Bacon & Gruyere Jumbo Lump Crabcake

ALLERGENS: Shellfish (Crab Meat), Egg, Wheat, Dairy

INGREDIENTS:
Shellfish (Crab Meat); Mayonnaise (vegetable oil [soybean, canola], egg yolk, water, corn syrup, vinegar, contains less than 2% of: salt, spices, calcium disodium EDTA to protect flavor), Unbleached Enriched Wheat Flour (Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate [Vitamin B1], Riboflavin [VitaminB2] Folic Acid), Water, Farina, Yeast, sugar, Salt, Soybean Oil, Preservatives [Calcium Propionate, Sorbic Acid], Grain Vinegar, Monoglycerides, Whey, nonfat milk, soy flour, whey, Whole Eggs; Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes); Onion; Bacon (Pork, Sea Salt, Sugar, Spices [No Nitrites or Nitrates added]); Garlic; Parsley; Pepper; Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains shellfish & raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.

KEEP FROZEN

COOKING INSTRUCTIONS:  All cooking is to get the internal temperature hot (to 165 degrees Fahrenheit for 30 seconds). BAKE: Preheat oven to 350 degrees Fahrenheit. Bake frozen. Remove crab cakes from packaging. Place frozen crab cakes on a lightly greased pan. Brush each crab cake top lightly with either canola oil or melted butter and cook at 350 degrees Fahrenheit for approximately 40 minutes. After cooking is completed, if you prefer a crispier crab cake, you can turn your oven to broil and broil the crab cakes for a minute or so until the tops are nicely browned.

OR

If you prefer to thaw them out before you cook them, place the frozen crab cakes in the refrigerator to thaw them out. Once ready to cook the crab cakes, remove the thawed crab cakes from the refrigerator and follow the directions above. The only difference is, if you thaw them first, cooking time is decreased. A completely thawed 4 oz crab cake will take approximately half the baking time (20 minutes) at 350 degrees Fahrenheit.

Bacon & Gruyere Jumbo Lump Crabcake (Gluten-Free)

ALLERGENS: Shellfish (Crab Meat), Egg, Dairy

INGREDIENTS:
Shellfish (Crab Meat); Mayonnaise (Expeller Pressed Canola Oil, Pasteurized Whole Eggs, Filtered Water, Honey, White Vinegar, Sea Salt, Dry Mustard, Lemon Juice Concentrate), Rice Bread (Water, Organic Whole Grain Rice Flour, Egg, Canola Oil, Tapioca Flour, Honey, Yeast, Xanthan Gum, Salt), Whole Eggs, Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Onion, Bacon (Pork, Sea Salt, Sugar, Spices [No Nitrites or Nitrates added]); Garlic, Parsley, Pepper, Modified starch, Tara Gum, Konjac, Guar gum [Gluten-free].

FOOD SAFETY HANDLING INSTRUCTIONS: Contains shellfish & raw egg; Cook thoroughly; Wash Hands; Do not cross contaminate.