Classic crab cake (3 OZ. / 12 CT.)
Crab cakes with generous lump crab meat
It doesn’t get any better than this! Handy’s Classic Crab Cakes feature generous lumps of sweet fresh crab meat, spices and seasonings for a traditional Maryland-style treat. All Handy crab cakes are gently hand-formed for a true homemade experience.
- Made with fresh crab meat from steamed crabs - Meat has better texture and flavor.
- Fresh crab meat is black light inspected - Shell fragments are virtually non-existent.
- Handmade for that back-of-the-house appearance.
- Portion control for consistent plate coverage and predictable food cost.
- Cryogenically frozen for better texture, appearance and fresh flavor.
- Ready to cook - No preparation.
The crab cakes contained in this package are uncooked and should be cooked until heated through to an internal temperature of 160°F. Depending on the number of portions prepared and equipment variances, cooking times may require adjustment.
• SUGGESTED COOKING INSTRUCTIONS •
SAUTÉ - Cook in 2 tbsp. of oil on medium heat. Turn cakes over once during cooking.
• 8-10 minutes from thawed • Cooking from frozen not recommended
BAKE - Preheat oven. Spray or coat pan with oil. Place pan on rack in middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately 1/3.
• 400°F for 14 - 16 minutes from thawed
• 400°F for 24 - 26 minutes from frozen
DEEP FRY - Heat oil to 325°F - 350°F.
• 5 - 6 minutes from thawed • Cooking from frozen not recommended
If thawing cakes, thaw under refrigeration or in microwave for 45 seconds on high
• Preparación •
El producto contenido en este paquete no está cocido y debe estar cocinado hasta que este totalmente caliente, a una temperatura interna de 160°F (71°C) antes de consumirlo. Los tiempos de calentamiento pueden variar dependiendo del numero de porciones a preparar y las variaciones de temperatura del microondas.
• Instrucciones de cocina sugeridas •
Sartén - Cocine los pasteles de cangrejo en 2 cucharadas de aceite a fuego medio. Voltee los pasteles una vez durante la cocción.
• 8 - 10 minutos de descongelado
• No se recomienda cocinar congelado
Hornear - Precalentar el horno. Poner producto en una refractaria o una bandeja y colocarlo en el medio del horno. Voltee los pasteles de cangrejo una vez durante la cocción. Para hornos de convección, reduzca el tiempo de cocción por aproximadamente 1/3.
• 400°F (204°C) 14 - 16 minutos de descongelado
• 400°F (204°C) 24 - 26 minutos de congelado
Freír Calentar el aceite hasta llegar a una temperatura de 325°F (163°C) - 350°F (177°C).
• 5 - 6 minutos de descongelado
• No se recomienda cocinar este producto directamente congelado
Al descongelar el producto, descongele bajo refrigeración, o en el microondas a temperatura alta por 45 segundos.
Note: When preparing our crab cakes, we hand-inspect all crab meat to remove particles of shell. Despite our close inspection, small particles may occasionally be missed, and it may be possible to find some pieces of shell.
INGREDIENTS: CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGG AND EGG YOLK, WATER, SUGAR, VINEGAR, SALT, MUSTARD POWDER, ACETIC ACID, XANTHAN GUM), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, LEMON JUICE, MUSTARD (DISTILLED VINEGAR, WATER, NO.1 GRADE MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, NATURAL FLAVOR, GARLIC POWDER), Seasoning (CELERY SALT [SALT, CELERY SEED], SPICES [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA), SUGAR, ONION POWDER, GARLIC POWDER, SALT, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, SUGAR, SPICES, ANCHOVIES, NATURAL FLAVOR [CONTAINS SOY], TAMARIND), BLACK PEPPER, PARSLEY.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB), SOY, EGGS, WHEAT AND FISH (ANCHOVIES).
