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Cake Box

Cake Box

(20) 4 oz cakes (10 of each)

The Cake Box comes with 10 each of our Maryland-style jumbo lump Crab Cakes and our sweet and succulent Shrimp Cakes. Each tasty cake is handmade, loaded with flavor and so easy to make you’ll have a ready-to-eat meal in a matter of minutes.

Crab: Jumbo Lump Crabmeat, Eggs, Mayonnaise, Fresh bread crumbs, Dijon Mustard, Lemon Juice, Seafood Seasoning, Lemon Pepper Seasoning, Worcestershire sauce, Dried Parsley. ALLERGENS: Crabmeat/Shellfish, Egg, Wheat, Soy and Mustard. May Contain Shells

Shrimp: Shrimp (shrimp, sodium tripolyphosphate to retain freshness), Mayonnaise (soybean oil, egg yolk, high fructose corn syrup, vinegar, contains 2% salt, spice, calcium disodium EDTA to protect flavor, Bread Crumbs (bleached wheat flour, yeast, sugar, salt), Cracker meal (enriched wheat flour (enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Eggs (whole eggs, citric acid), Green Onions, Celery, Butter (pasteurized cream, natural flavorings), Seasonings (spices, onion and garlic powders, salt, paprika, sugar), Lemon Juice, water, lemon juice concentrate, less than 2% lemon oil, sodium metabisulfite (preservatives). Parsley).
OVEN: Cook from frozen (Recommended). Preheat oven to 375°F. Place jumbo lump crab cakes onto a nonstick baking sheet pan. Lightly coat crab cakes with olive oil or butter flavored cooking spray. Place in center of oven rack and bake for 20-25 minutes or until it turns golden brown on top and reaches an internal temperature of 165°F.

SAUTE: Cook from thawed. Remove crab cakes from packaging and thaw under refrigeration until fully thawed. Preheat medium size sauté pan with 1-2 tablespoons oil of choice to medium high heat. Carefully add crab cakes to pan in single layer. Cook for 3-4 minutes. Turn and cook for an additional 3-4 minutes or until the internal temperature reaches 165°F.