Crab cakes ship frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands.
Upon receipt, store unopened in freezer for up to 4 months. Once opened, enjoy within 5 days.

Thaw in refrigerator. Alternatively, thaw in microwave. Heat on high for 45 seconds.

Broil: Place oven rack in middle position. Set oven to broil. Spray or coat baking sheet with oil. Arrange cakes on baking sheet. Transfer to oven. Broil thawed cakes for 11 minutes, turning once halfway through cooking time. Broil frozen cakes for 15 minutes, turning once halfway through cooking time.
Bake: Place oven rack in middle position. Preheat to 400°F for thawed cakes or 350°F for frozen cakes. Spray or coat baking sheet with oil. Arrange cakes on baking sheet. Transfer to oven. Cook thawed cakes for 20 minutes, turning once halfway through cooking time. Cook frozen cakes for 25–30 minutes, turning once halfway through cooking time. For convection ovens, reduce cooking time by approx. 1/3.
Sauté: In sauté pan, heat 2 Tbs. of oil over medium heat. Add thawed cakes to pan. Cook for 10 minutes, turning once halfway through cooking time.
Deep Fry: In deep fry pan, heat oil to 325°F–350°F. Add thawed cakes to pan. Deep fry for 4–5 minutes, turning once halfway through cooking time.

Mini Maryland-Style Premium Crab Cakes