Crab Cakes with Light Mayonnaise

Serves 6: Preparation and Serving Instructions

Baking from Frozen (Preferred Method): Preheat oven to 375°F. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top.
For an extra crispy crab cake, turn on broiler for the last two minutes of baking.

Pan Fry: Thaw completely under refrigeration.
Preheat sauté pan on medium heat with 2 tsp. of oil or butter. Remove crab cakes from all packaging. Place cakes in pan cooking for 5-6 minutes on each side or until internal temperature reaches 160°F. Remove from pan. Let stand for 1 minute and serve.
Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period. *Product must reach an internal temperature of 160°F prior to consuming.

Air Fry: From Frozen.
Preheat air fryer to 375°F. Lay cakes at least 1 inch apart in basket. Cook for 18-20 minutes or until an internal temperature or 165°F degrees is reached. Remove from basket, let rest for 1 minute and serve.

Serves 6: Ingredients and Allergens

Crabmeat (Crabmeat, Sodium Acid Pyrophosphate to Retain Color), Light Mayonnaise (Water, Vegetable Oil [Soybean and/or Canola], Distilled Vinegar, Modified Corn Starch, Egg Yolk, Sugar, Contains Less Than 2% Of Salt, Lemon Juice Concentrate, Potassium Sorbate and Sodium Benzoate [Preservatives], Calcium Disodium EDTA [To Protect Flavor], Natural Flavor, Glutamic Acid, Oleoresin Paprika (Color]), Egg Whites, Panko Breadcrumbs (Wheat Flour, Cane Sugar, Yeast, Sea Salt), Lemon Juice, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Mustard Powder, Seafood Seasoning (Salt, Spices, Paprika), Cayenne Pepper, Parsley.

Contains Egg, Fish (Anchovies), Shellfish (Crab), Wheat.
MAY CONTAIN SHELL PARTICLE.