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Phillips Chef's Select Mini Crab Cakes
Phillips Chef's Select Mini Crab Cakes

Phillips Chef's Select Mini Crab Cakes

24 ct
Phillips Chef's Select Mini Crab Cakes

Phillips Chef's Select Mini Crab Cakes

24 ct

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Chef's select. 24 handmade crab cake minis. Recycle.


Ingredients

Crab Meat, Sauce (Soybean Oil, Water, Egg, Acetic Acid, Sugar, Salt, Worcestershire Sauce [Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract, Onions, Garlic, Spice, Spice Flavor], Mustard Powder, Xanthan Gum and Tara Gum [Stabilizers], Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), 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 and Paprika]), Parsley, Seafood Seasoning (Salt, Spices and Paprika).


Directions

Cooking Directions for Crab Cakes: Remove cakes from packaging before cooking. Pan Saute from Thawed (Recommended): 1. Heat 2 Tbsp. oil in pan for 1 minute over Medium heat. 2. Carefully add cakes to pan and cook 3 minutes. 3. Flip and saute an additional 2-3 minutes until golden brown. 4. Place on paper towels to remove excess oil before serving. Thawing Crab Cakes: Defrost in the refrigerator 8-10 hours before cooking. Quick Thaw in microwave-remove crab cakes from 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. Bake from Frozen: 1. Preheat oven to 425 degrees F. 2. Place cakes on a non-stick baking sheet. 3. Bake for 12 minutes, flip, and bake an additional 3-4 minutes until golden brown. Caution: May be extremely hot. Cakes should reach an internal temperature of 165 degrees F.

Keep frozen.


Warnings

Contains: crustaceans shellfish (crab), egg, fish (anchovies), wheat.

Nutrition

Nutrition Facts

Serving Size 6.0
Servings Per Container 4
  • Amount Per Serving
  • Calories 220
    • Total Fat 16g21%daily value
    • Total FatSaturated Fat 3g15%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 65mg22%daily value
    • Sodium 380mg17%daily value
    • Total Carbohydrate 8g3%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 1g
    • Protein 10g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Chef's select. 24 handmade crab cake minis. Recycle.


Ingredients

Crab Meat, Sauce (Soybean Oil, Water, Egg, Acetic Acid, Sugar, Salt, Worcestershire Sauce [Malt Vinegar, Spirit Vinegar, Molasses, Sugar, Salt, Anchovies, Tamarind Extract, Onions, Garlic, Spice, Spice Flavor], Mustard Powder, Xanthan Gum and Tara Gum [Stabilizers], Breadcrumbs (Wheat Flour, Salt, Sugar, Yeast), 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 and Paprika]), Parsley, Seafood Seasoning (Salt, Spices and Paprika).


Directions

Cooking Directions for Crab Cakes: Remove cakes from packaging before cooking. Pan Saute from Thawed (Recommended): 1. Heat 2 Tbsp. oil in pan for 1 minute over Medium heat. 2. Carefully add cakes to pan and cook 3 minutes. 3. Flip and saute an additional 2-3 minutes until golden brown. 4. Place on paper towels to remove excess oil before serving. Thawing Crab Cakes: Defrost in the refrigerator 8-10 hours before cooking. Quick Thaw in microwave-remove crab cakes from 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. Bake from Frozen: 1. Preheat oven to 425 degrees F. 2. Place cakes on a non-stick baking sheet. 3. Bake for 12 minutes, flip, and bake an additional 3-4 minutes until golden brown. Caution: May be extremely hot. Cakes should reach an internal temperature of 165 degrees F.

Keep frozen.


Warnings

Contains: crustaceans shellfish (crab), egg, fish (anchovies), wheat.


Common questions

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No, Phillips Chef's Select Mini Crab Cakes is not gluten-free.

Phillips Chef's Select Mini Crab Cakes has 220.0 calories.

Phillips Chef's Select Mini Crab Cakes has 8.0 carbs.

Phillips Chef's Select Mini Crab Cakes has 1.0 grams of sugar.

Phillips Chef's Select Mini Crab Cakes has 16.0 grams of fat.

Phillips Chef's Select Mini Crab Cakes has 380.0 grams of sodium.