Kent Island Crab Cakes
Instructions

CRAB CAKES

STORAGE:

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

HEATING:

PAN SAUTÉ:
  • STEP 1 Do not defrost crab cakes, heat from frozen state.
  • STEP 2 Add just a little oil and/or butter; or a combination of both to a frying pan on medium heat
  • STEP 3 Cook crab cakes on the first side 6 to 8 minutes and turn over and cook for an additional 6 minutes or until golden brown 
BAKING:
  • STEP 1 Do not defrost crab cakes, heat from frozen state.
  • STEP 2 Preheat oven to 350 degrees and spray a cookie sheet with non-stick spray
  • STEP 3 Brush with either mayonnaise or butter onto each crab cake and bake for approximately 25 to 30 minutes or until golden brown
  • STEP 4 Cook until internal temperature of 165 degrees F

CRAB QUICHE

STORAGE:

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

HEATING: 

  • STEP 1 Thaw in refrigerator for 2 hours
  • STEP 2 Bake in a preheated oven at 375° F on a sheet pan for approximately 45 minutes or until the center appears to be set and cooked all the way through.
  • STEP 3 Cook until internal temperature of 165 degrees F

JUMBO LUMP CRAB IMPERIAL

STORAGE: 

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

HEATING: 

  • STEP 1 Thaw for 3 hours in the refrigerator
  • STEP 2 Preheat oven to 425 degrees.
  • STEP 3 Unwrap frozen puff pastry, break along pre-scored lines to separate pastry shells and spray a cookie sheet with non-stick spray.
  • STEP 4 Place onto a lightly ungreased or lined baking sheet with the tops up
  • STEP 5 Place crab imperial in aluminum ramekins on the same baking sheet
  • STEP 6 Bake for approximately 18-20 minutes or until puff pastry is golden brown and the imperial is hot and bubbly
  • STEP 7 Remove from oven and cool for 5 minutes
  • STEP 8 Remove the tops and soft puff pastry underneath from the puff pastry
  • STEP 9 Scoop the imperial into the puff pastry and serve

JUMBO LUMP CRAB STUFFED TIGER SHRIMP & JUMBO LUMP CRAB STUFFED MUSHROOM CAPS

STORAGE:

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

HEATING:

Preheat oven to 350 degrees and spray a cookie sheet with non-stick spray. Brush frozen shrimp or mushroom caps with butter and bake for approximately 25 minutes or until golden brown

CRAB STUFFED FLOUNDER

STORAGE:

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

HEATING:

  • STEP 1 Thaw under refrigeration for 1 to 2 hours.
  • STEP 2 Preheat oven to 325 degrees and spray a cookie sheet with non-stick spray
  • STEP 3 Brush with butter and bake for approximately 20 to 25 minutes or until hot and bubbly

Cream of Crab Soup

STORAGE: 

Crab Speciality Items ship frozen with dry ice, may thaw in transit. Freeze upon arrival, may be enjoyed up to 1 year after arrival.

Heating: 

  • MICROWAVE: Place soup in microwave cookware and microwave for 18 minutes on high, stirring every 8 minutes until product comes to a boil
  • STOVE TOP: Place soup in sauce pan and heat on top of range at medium heat, stirring until product comes to a boil