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SeaPak Shrimp & Seafood Co. Crab Cakes Maryland Style - 8 Oz
Crab Cakes, Maryland Style
Handmade with Wild Caught Blue Crab. Includes 2 oz lemon. Includes 2 oz sauce. 10 g protein per serving. Per 1 Crab Cake: 130 calories; 1 g sat fat (6% DV); 530 mg sodium (23% DV); 2 g sugars. See nutrition information for sodium content. Delicious Seafood You Feel Good About Eating: No artificial preservatives; No artificial colors; Gluten free; Trusted quality since 1948; Sustainably Sourced: The NFI Crab council certification ensures that we practice responsible fishing to minimize environmental impact, respect workers rights and produce wholesome products. NFI Crab Council: Committed to sustainability. Crab is Good Food: The USDA recommends eating at least 8 oz of seafood a week for a healthier diet. Visit us (at) www.seapak.com for delicious seafood recipes, information on our wide variety of seafood products, and the health benefits of adding more seafood to your family's diet. Made from wild caught blue swimming crabs. www.seapak.com/smartsourcing. Facebook. Instagram. Product of Thailand.
|Serving size||1 crab cake|
|Servings Per Container||2|
|Amount Per Serving||(+)|
|Calories from Fat||50||35|
|% Daily Value*|
|Total Fat 6g||8%||6%|
|Saturated Fat 1g||6%||3%|
|Trans Fat 0g|
|Total Carbohydrate 8g||3%||1%|
|Dietary Fiber 1g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Crab Meat, Bread Crumbs (Rice Flour, Glutinous Rice Flour, Soybean Oil, Yeast, Sugar, Dextrose, Salt, Ascorbic Acid), Water, Soybean Oil, Onion, Shallot, Red Bell Pepper, Mustard (Water, Mustard Powder, Distilled Vinegar, Salt, Citric Acid, Yeast Extract, Mustard Flavoring, Turmeric Oleoresin), Contains 2% or Less of Each of the Following: Citric Acid, Distilled Vinegar, Egg White Powder, Egg Yolk, Extractives of Paprika, Herbs, Maltodextrin, Modified Corn Starch, Mustard Paste, Paprika, Salt, Spices, Sugar, Tapioca Starch, Yeast Extract. Lemon Remoulade Sauce: Water, Soybean Oil, Sugar, Modified Tapioca Starch, Modified Corn Starch, Distilled Vinegar, Egg Yolk Powder (Egg Yolk, Maltodextrin, Salt), Salt, Pickled Cucumber (Cucumber, Sugar, Salt, Citric Acid), Lactic Acid, Lemon Flavor, Xanthan Gum.
Warning Contains: Contains: crab, egg.
Directions Cooking Instructions: Keep frozen until ready to prepare. For food safety, this product must be cooked to an internal temperature of 165 degrees F. Due to differences in appliances, cooking times may vary and require adjustment. From Frozen: Conventional Oven: Preheat oven to 425 degrees F; Arrange frozen crab cakes flat side down on baking sheet and place on middle rack of oven; Brush with melted butter or margarine; Bake 15 minutes; Turn crab cakes over and press gently to flatten; Bake an additional 10-12 minutes. From Thawed: Conventional Oven: Preheat oven to 400 degrees F; Arranged thawed crab cakes flat side down on baking sheet and place on middle rack of oven; Brush with melted butter or margarine; Bake for 16-18 minutes. Saute: Add 2 tablespoons of oil to a medium skillet; Preheat skillet on medium-high; Arrange thawed crab cakes flat side down in skillet; Saute 3-4 minutes; Turn crab cakes over and press gently to flatten; Saute an additional 3-4 minutes until browned. Microwaving not recommended. To Thaw: Thaw crab cakes in unopened pouch overnight in the refrigerator or under running water for 30 minutes. To Thaw Sauce: Place unopened pouch in a bowl of hot water. Caution - Product will be hot!