A Blend of Jumbo Lump Crabmeat and Our Signature Dressing and Herbs Ready to Saute
Chef Adam Hint:
All Crab Cakes cook best from Frozen - a little chef secret, they stay together really nicely and tend not to fall apart even if you only freeze them for 2 hours.
Warm-up a saute pan with a little Olive Oil & Butter mixture like usual, not too much til slightly smoking
Optional: Dip cakes in panko or not - chefs option
Saute cakes about 2 minutes each side until golden and crispy - you can hold til service at this point or go directly into a 350 oven for 15 minutes - perfect every time!