Mini Crab Cake

Mini Crab Cake

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There is nothing mini about our Mini Crab Cakes. Their small portion packs big flavor of sweet Maine crab meat, which is known for its flaky, delicate flavor. The crab is mixed with artichoke hearts, herbs and subtle seasonings. We then hand toss them with Panko bread crumbs with a touch of Old Bay Seasoning for the perfect crunch. Simple to prepare and an irresistible hors d'oeuvres.

You Will Receive:
24 Mini Crab Cakes

Ships Frozen

Preparation Instructions: Keep frozen until ready to bake. Preheat oven to 350°F. Remove tartlets from packaging and place on a baking sheet. Bake for 18–20 minutes. Serve with your favorite sauce or just a spritz of lemon juice.

Ingredients: Ingredients: Crab, Egg, Panko bread crumbs (wheat flour, water, yeast, dextrose, salt), Artichokes, Mayonnaise (Soybean oil, whole eggs, vinegar, water, egg yolks, salt, dextrose, sugar, lemon juice, calcium disodium EDTA), Dijon Mustard (Water, mustard seed, mustard flour, vinegar, salt, white wine, citric acid, tartaric acid, turmeric, spices), Butter (cream, salt), Seafood seasoning (celery salt, mustard red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace cardamom, paprika, cinnamon), Black pepper, Cayenne, Parsley, Chives. Contains: shellfish (crab), wheat, milk, egg, soy. Made in a facility that also uses fish, tree nuts. May contain shell fragments.

Nutritional Information: Serving size: 2 cakes (57g). Servings per container: 12. Calories 100. Calories from fat 50. Total fat 6g. Sat fat 1g. Trans fat 0g. Cholesterol 65mg. Sodium 280mg. Total carbohydrate 2g. Dietary fiber 0g. Sugars 0g. Protein 10g.

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My new favorite crab cake!
Posted by Mark McKenzie | May 14, 2016
I got three mini crab cakes in my Bento Box that Hancock Gourmet Lobster sold in a special offer. I absolutely loved them! I've had crab cakes plenty of times, but these were outstanding! The crab meat is sweet and delicious, and the minimal binder filling (including artichokes) is the perfect compliment, and perfect spicing! I especially loved the red pepper, which gives them a kick that puts these over the top. I even made a wonderful remoulade sauce for dipping - mayo, ketchup, dijon, sweet relish, half a lemon squeezed, kosher salt and fresh ground pepper. These crab cakes were THE surprise of the Bento Box and are now my favorite crab cakes!