PHILLIPS BOARDWALK CAKES

Sauce (soybean Oil, Water, Acetic Acid, Mustard Sauce [acetic Acid, Water, Mustard Flour, Salt, Turmeric, Xanthan Gum], Egg, Worcestershire Sauce [malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract, Onions, Garlic, Spice, Spice Flavor], Salt, Sugar, Seasoning [salt, Spices, Paprika], Mustard Powder, Xanthan Gum [stabilizer], Tara Gum [stabilizer], Spices), Crab Meat, Bread Crumbs (wheat Flour, Salt, Sugar, Yeast), Red Bell Peppers, Onions, Green Bell Peppers, Seafood Seasoning (salt, Spices, Paprika), Parsley, Green Onion

Cooking Directions: Remove cakes from all packaging before cooking. Crab cakes should be cooked to an internal temperature of 165 degrees F. Pan Saute From Thawed (recommended): 1. heat 2 tbsp. oil per cake in pan for 1 minute over medium heat. 2. Carefully add cakes to pan, cook 3 minutes. 3. Flip and saute and additional 2-3 minutes until golden brown. 4. Place on paper towels to remove oil before serving. Bake From Frozen: 1. Preheat oven to 400 degrees F. 2. Place cakes on a lightly buttered baking sheet. 3. Bake for 14 minutes, flip, and bake an additional 7-10 minutes until golden brown. Thawing Crab Cakes: Defrost in the refrigerator 8-10 hours before 8-10 hours before cooking. Quick thaw in microwave - remove crab cakes from all packaging and place on a microwavable plate. Heat on high for 30 seconds, flip, and heat another 15 seconds. Microwaves vary, adjust time as needed. Do not fully cook in microwave. Caution: may be extremely hot.

Keep frozen.