Crab Cakes- 20 Count

We use Massachusetts sourced Jonah Crab meat for our signature crab cakes. Jonah crab is sweet, tender and delicate in flavor- a New England delicacy. Our crab cakes are kept simple with real ingredients and formed in small batches by hand with care. Crab Cakes- 2 Count. Fully cooked, vacuum sealed and frozen.  Cooking Instructions -  Thaw crab cakes in the refrigerator for at least 24 hours prior to cooking. Do not thaw at room temperature. Since appliance performance can vary, adjust cooking times as needed. Refrigerate or discard leftovers immediately. Pan-Frying:  Preheat a skillet or frying pan over medium heat. Lightly grease the pan with butter or cooking oil. Place the crab cakes in the preheated pan. Cook for 3-4 minutes on each side, or until the internal temperature reaches 165°F (74°C). Baking:  Preheat the oven to 400°F (200°C). Place the crab cakes on a baking sheet. Bake for 15-20 minutes, turning once, until the internal temperature reaches 145°F (74°C). In