Our crab cakes are made with a no filler and little handling to keep the lumps intact. Some reforming of the crab cake may be necessary before cooking to keep the crab cake together while cooking. Keep in mind that all crab meat is cooked before the meat is picked from the shell. All cooking is to get the internal temperature hot ( between 140°F and 160°F) and browning for flavor.
Baking Crab Cakes
- (recommended for larger quantities) at 450°F for 20 minutes untill brown (use parchment or light coating of food release spray on pan)
Pan Sauté Crab Cakes
- with butter on medium heat 3-4 minutes per side. Crabcakes are fragile since they have no binders. Be careful when turning them.
Baking Crab Cake Stuffed Lobster Tails
- Line a baking pan with parchment or use food release spray. Bake at 450°F for 25 minutes untill brown.
Bonus Tartar Sauce Recipe
Hellman's Mayo (Hellmans Light works too!)
Sweet Pickle Relish,
Hard Boiled Egg - Chopped,