Crab Cakes

Golden, pan-seared crab cakes made with a blend of jumbo lump, lump, and claw crabmeat. Served with a tangy Creole remoulade on the side, these cakes make an elegant entrée or can be enjoyed as a lighter main alongside salads and sides. Includes six 2 oz crab cakes with sauce.

For a complete meal, these crab cakes pair beautifully with our Simple Salad or Summer Corn & Edamame Succotash for a fresh, balanced combination.

Heating Instructions: Preheat oven to 350°F. Heat covered for 8–10 minutes. Serve with remoulade on the side.

Ingredients: Jumbo lump crabmeat, lump crabmeat, claw crabmeat, bread crumbs (wheat flour, yeast, salt), eggs, mayonnaise (egg, oil, vinegar), Dijon mustard (mustard seeds, vinegar, water, salt), red pepper, scallions, lemon juice, Creole mustard (mustard seeds, vinegar, horseradish, spices), paprika, garlic, hot sauce (vinegar, chili pepper, garlic, salt).