Our hand-formed, house made crab cakes are a fan-favorite at Red's Best Fish Market. They are a blend of Jonah and red crab meat mixed with sautéed vegetables, herbs, bread crumbs and mayo. Packaged as 10 individually-sealed packs of 2 cakes. Fully cooked, vacuum sealed and frozen.

Cooking Instructions - Thaw crab cakes before cooking (approximately 8 hours in the refrigerator). In a fry pan, melt 2 tablespoons of butter over medium-medium/high heat.  Add crab cakes and cook for 3-4 minutes on each side, or until a golden brown crust has developed.  Internal temperature should reach 145 degrees. Serve over a mixed green salad or pair with a corn, avocado salsa. For more inspiration, try Crab Cake Sandwich with Pickled Red Cabbage or make Crab Cake Eggs Benedict for brunch!

Ingredients - Jonah and Red crab meat, onion, red bell pepper, celery, scallion, parsley, lemon juice, salt, pepper, Tabasco (red peppers, distilled vinegar, salt) panko (wheat flour, sugar, dried yeast, caramel (color), calcium cropionate, soybean oil, turmeric extract) and mayo (soybean oil, egg yolks, water, cider vinegar, corn syrup, salt, high fructose corn syrup, spice, paprika, calcium disodium). Contains shellfish, egg, wheat and soy. 

Peak Freshness - High tech flash frozen and vacuum sealed at peak freshness from the ocean. Items delivered moderately thawed on dry ice may be put directly into your freezer to keep at restaurant quality for up to nine months, or thaw under refrigeration prior to cooking. Product has four day refrigerated shelf life. 

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.