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
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