Heating Instructions:
Remove crab cakes from all packaging before cooking.
FROM FROZEN; Preheat oven to 400 F. Lightly coat a baking sheet with 1 teaspoon of melted butter per cake. Place crab cakes on the baking sheet and bake for 9 minutes, flip and bake an additional 5-6 minutes until golden brown.
THAWING crab cakes: Defrost in the refrigerator 8-10 hours before cooking.
QUICK THAWING crab cakes: Remove crab cakes from all packaging and place on a microwavable plate. Heat on high for 30 seconds, flip and heat another 30 seconds. Proceed to follow bading from thawed instructions.
FROM THAWED; Preheat oven to 400 F. Lightly coat a baking sheet with 1 teaspoon of melted butter per cake. Place crab cakes on the baking sheet and bake for 7 minutes, flip and bake an additional 3-4 minutes until golden brown.
Crab cakes should be cooked to an internal temperature of 165 F. Serve hot with your favorite condiment.
Pan Saute: FROM THAWED;
Heat 1 Tablespoon oil per cake in pan for 2 minutes over MEDIUM-HIGH heat. Carefully add crab cakes to pan, cook 2 minutes cook for 2 minutes, flip cakes cook an additional 2 minutes until golden brown. Reduce heat to MEDIUM-LOW, flip cakes again and cook an additioanl 1 minuted. Cakes must be heated to internal temperature of 165 degrees.

Appliances vary ¿ time and temperature may need adjustment.