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3 oz Maryland Style Crab Cakes, OR

The simple favorites in this line fit all styles of dining. Unbreaded fish portions are great for center-of-the-plate; Clams are ideal for baskets; and Crab Cakes and Calamari make a nice complement to your appetizer menu.

Species / Scientific Name

Crab

Serving Suggestions

Appetizer: One cake over a bed of vegetable slaw and an apple-walnut vinaigrette. Entree Salad: Two cakes over mixed lettuces, pepper bacon,yellow tomatoes, asparagus, and Dijon vinaigrette. Entrees: Two-three cakes with wild rice pilaf, asparagus,and sun-dried tomato salad with a thyme cream sauce. Or, two cakes topped with poached eggs and hollandaise sauce served with chilled fruit and home-style potatoes.

Preparation & Cooking Suggestsions

TEMPER CAKES TO SEMI-SOFT CONSISTENCY IN REFRIGERATOR PRIOR TO COOKING. FRY: FRY TEMPERED CAKES AT 350°F FOR 3 MINUTES. REGULAR OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350°F. HEAT TEMPERED CAKES AT 375°F FOR 7-8 MINUTES. CONVECTION OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350°F. HEAT TEMPERED CAKES AT 350°F FOR 6-7 MINUTES. BROIL: ON HIGH HEAT WITH RACK AT CENTER OVEN POSITON, BROIL TEMPERED CAKES FOR 3 MINUTES, TURN, BASTE WITH MAYONNAISE AND BROIL FOR 3 ADDITIONAL MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 165°F. ADJUST COOKING TIME DEPENDING UPON APPLIANCE CHARACTERISTICS, AND IF COOKING FROM UNTEMPERED STATE.

Species / Scientific Name

Crab

Serving Suggestions

Appetizer: One cake over a bed of vegetable slaw and an apple-walnut vinaigrette. Entree Salad: Two cakes over mixed lettuces, pepper bacon,yellow tomatoes, asparagus, and Dijon vinaigrette. Entrees: Two-three cakes with wild rice pilaf, asparagus,and sun-dried tomato salad with a thyme cream sauce. Or, two cakes topped with poached eggs and hollandaise sauce served with chilled fruit and home-style potatoes.

Preparation & Cooking Suggestsions

TEMPER CAKES TO SEMI-SOFT CONSISTENCY IN REFRIGERATOR PRIOR TO COOKING. FRY: FRY TEMPERED CAKES AT 350°F FOR 3 MINUTES. REGULAR OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350°F. HEAT TEMPERED CAKES AT 375°F FOR 7-8 MINUTES. CONVECTION OVEN: TO ENHANCE CRUST COLOR, PAR FRY TEMPERED CAKES FOR 30-45 SECONDS AT 350°F. HEAT TEMPERED CAKES AT 350°F FOR 6-7 MINUTES. BROIL: ON HIGH HEAT WITH RACK AT CENTER OVEN POSITON, BROIL TEMPERED CAKES FOR 3 MINUTES, TURN, BASTE WITH MAYONNAISE AND BROIL FOR 3 ADDITIONAL MINUTES. COOK TO AN INTERNAL TEMPERATURE OF 165°F. ADJUST COOKING TIME DEPENDING UPON APPLIANCE CHARACTERISTICS, AND IF COOKING FROM UNTEMPERED STATE.

Product Specifications

  • Code: 10004303
  • GTIN: 10073538043037
  • Pack: 1 x 9.0000 LBR
  • Type of Catch: N/A
  • Brand: High Liner Foodservice
  • GPC Description: --
  • Gross Weight: 9.56 LBR
  • Net Weight: 9.0 LBR
  • Country of Origin: CN
  • Kosher: No
  • Gluten Free: No

Shipping Information

  • Length: 14.688 INH
  • Width: 8.063 INH
  • Height: 9.375 INH
  • Volume: 0.6425 FTQ
  • TIxHI: 15 x 5
  • Shelf Life: 547 DAY
  • Storage Temperature: -15 FAH / -14 FAH

Ingredients

CRAB MEAT, WATER, MAYONNAISE (SOYBEAN OIL, EGG YOLK, VINEGAR, HIGH FRUCTOSE CORN SYRUP, SALT, SPICE), EGGS, TEXTURED WHEAT PROTEIN, BREAD CRUMBS (BLEACHED WHEAT FLOUR, WHEAT STARCH, SOYBEAN OIL, SALT, YEAST, SUGAR), SEASONING (MODIFIED FOOD STARCH, SPICES, SALT, HYDROLYZED SOY PROTEIN, MILK PROTEIN HYDROLYSATE, ONION AND GARLIC POWDER, NATURAL AND ARTIFICIAL FLAVORS, WORCESTERSHIRE SAUCE [(MOLASSES, VINEGAR, CORN SYRUP, SALT, CARAMEL COLOR, GARLIC, SUGAR, SPICES, TURMERIC), ANCHOVIES, TAMARIND, MALTODEXTRIN, NATURAL FLAVOR], METHYLCELLULOSE GUM, OLEORESIN TURMERIC), LEMON JUICE CONCENTRATE, PREPARED MUSTARD (VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, SPICES). FRIED IN SOYBEAN OIL.CONTAINS: CRUSTACEAN SHELLFISH, WHEAT, EGG, SOY, MILK, FISH.

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