1 5oz. Jumbo Lump Crab Cake

Ingredients:

pasteurized crab meat, Duke’s mayo, red bell pepper, green onion, fresh lemon juice, baguette crumbs, whole grain mustard, Italian parsley, egg, worcestershire sauce, tabasco, old bay seasoning

Heating Instructions:

Thaw overnight in refrigerator

Bake at 400F for 10-15 minutes

Cake should be 165F in center

Enjoy with fresh squeezed lemon