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Your order has been expertly seasoned, steamed and  packaged and are ready to eat right out of the box. They can be enjoyed both cold and hot. If reheating, you can warm up a big batch or just a few. The key is to warm them up just enough without overcooking.

Stove Top
You will need a pot and a steamer basket or rack. The pot should be big enough to accommodate the crabs without overcrowding them. Depending on the size of your pot, you may need to do in batches.

 1. Fill the pot with about 2” of water. Place basket/rack at bottom of the pot to keep the crabs above the water level. 

2. Add crabs and cover. 

3. Heat until water boils and starts to steam. 

4. Steam for about 5-7 minutes. Exact time depends on how many crabs you are warming. Be careful that water does not completely evaporate. 

 Tip; Crabs come seasoned, but you can add a little beer and vinegar in the water as well as some additional seasoning.

Oven 

 1. Preheat oven to 375°F.

2. Fill bottom of roasting pan with about 2” of water. Place rack at bottom of the pan to keep the crabs above the water level. 

3. Arrange crabs on rack. It is ok to slightly stack them. 

Cover with foil.

4. Heat for about 10-15 minutes.

Microwave 
1. Place on a microwave safe plate and cover with a wet paper towel.

2. Microwave on high for 1-2 minutes.

Tip for All Methods; Test a claw to check if meat is hot, but be careful shell will become hot! BE CAREFUL DO NOT DRY OUT MEAT.

Your Crab Cakes have been shipped to you uncooked. They can be immediately cooked in the oven or pan-fried. If you do not need to cook right away, you can store in the refrigerator for 2-4 days or freeze. If you freeze, thaw in the refrigerator one day prior to cooking. 

Pan Fry 
You will need a skillet, spatula, your choice of oil and a paper towel lined plate. The skillet should be big enough to accommodate the Crab Cakes without overcrowding them. A lid may help control oil splatter.

1. Heat oil in a skillet over medium-high heat.

2. Add the crab cakes, cook for 3 minutes or until edges start to brown.

3. Flip, reduce heat to medium, and cook for an additional 3–4 minutes. Cooking time varies depending on your stove. 

4. After both sides are a medium brown, and the internal temperature is at least 165°, use the spatula to remove from hot oil and place cooked Crab Cakes on paper towels to remove excess oil. 

Tip; Crab Cakes can be served with Cocktail Sauce, Tartar Sauce or a Remoulade Sauce and Parsley is a great garnish.

Oven 

You will need a shallow baking pan, or baking sheet, spatula, your choice of oil or foil. Crab Cakes can be baked or broiled. Cooking times will vary depending on method.

1. Preheat the oven to a temperature between 350° and 450° F. 

2. Place on a baking sheet and either grease or line with foil. 

3. Bake for 12 to 25 minutes and flip once edges begin to brown. If broiling, choose a lower temperature and do not flip.

4. Crab Cakes are ready when golden brown and has an internal temperature of 165° F.

Tip for All Methods; Overcooking crab cakes can make them less flavorful, so it’s important to use a meat thermometer to monitor the internal temperature.