Print Friendly, PDF & Email

 

Classic Crab Cakes

It is suggested to cook the crab cakes from a frozen state.

Oven: (Preferred Method): Preheat oven to 350 degrees. In a sauté or frying pan, heat 1 tablespoon cooking oil per cake over moderately high heat. Brown cakes and finish by baking for an additional 8-10 minutes, or until internal temperature reaches 165 degrees.

Please note: Cooking time may vary slightly depending on the oven.

Stovetop: In a sauté or frying pan, heat 1 Tablespoon cooking oil per cake over moderate heat. Cook cakes approximately 5 minutes on each side until the internal temperature of the crab cake reaches 165 degrees.

Commercial Oven: Brush cakes with cooking oil on both sides. Place on baking sheet and bake at 400 degrees for about 20 minutes or until golden brown and the internal temperature reaches 165 degrees.

Signature Crab Cakes

It is suggested to cook the crab cakes from a frozen state.

Oven: (Preferred Method): Preheat oven to 350 degrees. In a sauté or frying pan, heat 1 tablespoon cooking oil per cake over moderately high heat. Brown cakes and finish by baking for an additional 8-10 minutes, or until internal temperature reaches 165 degrees.

Please note: Cooking time may vary slightly depending on the oven.

Stovetop: In a sauté or frying pan, heat 1 Tablespoon cooking oil per cake over moderate heat. Cook cakes approximately 5 minutes on each side until the internal temperature of the crab cake reaches 165 degrees.

Commercial Oven: Brush cakes with cooking oil on both sides. Place on baking sheet and bake at 400 degrees for about 20 minutes or until golden brown and the internal temperature reaches 165 degrees.

Lobster & Shrimp Cakes

It is suggested to cook the cakes from a frozen state.

Oven (Preferred Method): In a saute or frying pan, heat one Tablespoon cooking oil per cake and brown on both sides. Then place cakes in an oiled pan in a preheated oven (350 degrees F) for 8-10 minutes until internal temperature reaches 165 degrees F.

Stovetop: In a saute or frying pan, heat one Tablespoon cooking oil per cake. Slow cook by browning cake on each side and heating thoroughly until internal temperature reaches 165 degrees F.

Seafood Cakes

It is suggested to cook the cakes from a frozen state.

Oven (Preferred Method):  In a saute or frying pan, heat one Tablespoon cooking oil per cake and brown on both sides.  Then place cakes in an oiled pan in a preheated oven (350 degrees F) for 8-10 minutes until internal temperature reaches 165 degrees F.

Stovetop:  In a saute or frying pan, heat one Tablespoon cooking oil per cake. Slow cook by browning cake on each side and heating thoroughly until internal temperature reaches 165 degrees F.

Microwave: Cook each cake on high power for one minute per cake after browning on both sides.

Stuffed Flounder

Oven (Preferred Method):

This product is fully cooked but should still be brought to an internal temperature of 165 degrees F.

  • Preheat oven to 375 degrees F.
  • Place stuffed flounder on a baking tray with a little water.
  • From Frozen  –  35 – 40 minutes (to an internal  temperature of 165 degrees F)
  • From Thawed  –  20-25 minutes (to an internal temperature of 165 degrees F)

Premium Stuffed Clams

It is suggested to cook the clams from a frozen state.

Oven: Preheat oven to 400 degrees. Lightly brush the stuffed clams with olive oil or melted butter. Bake clams for about 15 minutes or until lightly browned and thoroughly heated.

Microwave:  Cook 2 to 3 minutes on High. Serve as is or brush with melted butter.