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Crab cakes featuring over 65 percent blue lump crabmeat
A favorite of seafood lovers the world over.
Mixed with homemade-style bread crumbs, fresh eggs,
and a blend of distinctive seasonings, then formed
into perfect patties. Oven bake for best results.
Preparation Instructions
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Conventional Oven: NOTE: Cover baking sheet with heavy-duty
aluminum foil, oil sheet with 2 teaspoons olive oil. For best results:
crab cakes should be partially thawed for no longer than 30 minutes and
baking sheet must be preheated.
1) Place crab cakes in package on counter to partially thaw for about 30
minutes.
2) Preheat oven and oiled foil-lined baking sheet to 400°F.
3) Place crab cakes flat side down on preheated oiled baking sheet.
4) Bake 8 minutes.
5) Turn crab cakes over and bake 8 to 9 minutes.
6) Slightly flatten crab cakes and let stand 3 minutes before serving.
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Ingredients
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CRABMEAT, MAYONNAISE (SOYBEAN OIL, WHOLE EGGS, WATER, VINEGAR,
SUGAR, EGG YOLK, SALT, SPICES, CALCIUM DISODIUM EDTA [TO PROTECT
FLAVOR]), EGG WHITES, BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE,
YEAST, SALT), CRÈME FRAICHE (CULTURED PASTEURIZED CREAM
For allergy information, refer to product packaging or call toll free
1-888-SCHWANS (724-9267). |
| NOTE: Ingredients may change as our product recipes are
updated. You may also want to see your product packaging for
ingredients. |
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Nutrition Facts
| As Packaged |
| Serving Size |
2 crab cakes (98g) |
Total Fat |
10g(s) |
Total Carbs |
6g(s) |
| # of servings |
4 |
Saturated Fat |
2g(s) |
Fiber |
< 1g(s) |
| Calories |
180 |
Cholesterol |
65mg(s) |
Sugars |
0g(s) |
| Fat Calories |
90 |
Sodium |
590mg(s) |
Protein |
14g(s) |
| Vitamin A |
2% |
Vitamin C |
2% |
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| Calcium |
6% |
Iron |
4% |
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