The regular Crab Cakes variety (as opposed to the Jumbo Lump Crab Cakes) are 2 oz. cakes that come in a package of 6. The cake consists of crab meat, no-salt soda cracker crumbs, no-fat mayonnaise, no-salt Worcestershire sauce, pasteurized egg whites, mustard, baking powder, seasonings (salt, ground mustard, ground celery seed, ground red pepper, paprika, whole thyme, crushed red pepper) and parsley.
Preferred cooking method is to bake from frozen on a non-stick backing sheet at 375 degrees F for 20 minutes (or until centers are warm). Brush with mayonnaise, margarine or butter if desired (we simply greased the tray with olive oil).
Additional instructions are provided for pan frying in a lightly greased or sprayed frying pan on medium-low for 10-12 minutes, then flipped and cooked for an additional 6-8 minutes.
The first thing that was noticed about these crab cakes was the fishy smell, even when they were frozen. With the box being wrapped in plastic, one could only hope that some sort of fish water was spilled on the box, imparting that distinctive smell. Sadly, even with the plastic removed, the crab cakes still had a fishy smell that only gets worse as the cakes defrost. Luckily, the smell burns off during cooking, but there will still be a faint fishy aftertaste to the cake.
Texture is very bready to the point where it is so thick with cracker crumbs that it is hard to see any crab in the cake itself. It is not until you start to eat them that you notice the bits of dry, stringy crab meat. The texure was so bready that it resembled pĂ˘tĂ©. The spicing isn't too bad, as it attempts to make the cake taste like actual seafood, although it is very salty. Overall, not a plesant experience and for the amount paid, there are better alternatives to be had.
Have you tried Cheaspeake Bay Brands Crab Cakes? Let us know in the comments!