Northwest Crab Cake Mix

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Northwest Crab Cake Mix
Special Price $30 Original Price: $30
  • Details
  • Instructions
  • Nutrition

Storing & Thawing:

Your Crab Mix has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze. This mix will keep in the freezer for approximately 3-4 months. Keep frozen until ready to use; thaw under refrigeration at 38°F or below and cook and serve with 2-3 days.

Cooking:

Crab Ball Appetizers
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Roll Northwest Crab Cake Mix into ¾ oz balls, roll in panko bread crumbs. As you get to the bottom of the Northwest Crab Cake Mix, there may be more moisture. Add panko bread crumbs to the mix as needed so that the Northwest Crab Cake Mix is not overly moist. Heat vegetable oil in a heavy pan (such as a Dutch Oven) to 350°F, you can test the temperature using a candy thermometer. There should be enough oil in the pan to cover the crab balls by 1”. Fry in oil until golden brown, or internal temperature reaches 165°F. Baking alternative: Spray crab balls generously with cooking spray. Bake at 400°F for 10-15 minutes or until golden brown and internal temperature reaches 165°F.

Optional: Serve with Sriracha aioli (Mix ½ cup of mayonnaise, 2T Sriracha hot sauce, a squeeze of lime juice, and a pinch of salt. Mix until incorporated and refrigerate before use).

Northwest Crab Cake Stuffed Peppers
You’ll Need: Northwest Crab Cake Mix, Mini sweet bell peppers, and Shredded Mozzarella Cheese (Optional)

Instructions: Halve mini bell peppers length wise and remove seeds. Fill with 1/2 -3/4 oz Northwest Crab Cake Mix per pepper half. Top with cheese (optional). Bake at 350°F for 10-12 minutes or until internal temperature is 165°F and bell pepper is soft.

First Course Crab Cake Sliders
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Form Northwest Crab Cake mix into 3 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

Serve on a brioche roll with your favorite toppings. We suggest tartar sauce, lettuce or arugula, and sliced red onion.

Classic Crab Cakes
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Form Northwest Crab Cake mix into 6 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

Nutrition Facts
4 Servings Per Container
Serving size 3oz
Amount per serving
Calories 130
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 380mg 17%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Protein 11g
Vitamin A 0%
Calcium 4%
Iron 4%
Potassium 230mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Rock meat crab, mayonnaise (soybean oil, water, eggs, vinegar, contains less than 2% of egg yolks, lemon juice concentrate, salt, sugar, dried onions, dried garlic, paprika, natural flavor, calcium disodium EDTA [to protect flavor]), dungeness crab, panko bread crumbs (unbleached wheat flour, sugar, yeast, salt), green onion, red bell diced canned pepper (bell peppers, water, citric acid), whites egg (pasteurized egg whites, trithyl citrate [added as whipping acid]), natural (Lea & Perrin's) Worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract. Contains: Anchovies), dijon mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice, peeled garlic. Contains: Eggs, Fish, Shellfish, Soy, Wheat.

Crab of the Pacific Northwest pack this versatile, delicious, easy-to-use mix. Simply form into the size crab cake you’d like (bite size, slider, or entrée size), or use as a stuffing in vegetables – then cook & enjoy! 

A few of our favorite ways to use our Northwest Crab Cake Mix:

  • Fried Crab Cake Balls (pictured)
  • Crab Cake Sliders (pictured)
  • Classic Crab Cakes (pictured)
  • Crab Cake Stuffed Mini Bell Peppers (pictured)
  • Crab Cake Stuffed Mushroom Caps
  • Crab Cake Stuffed Salmon
  • Crab Cake Grilled Cheese Sandwiches
  • Crab Cake Salad

12 oz tub. 

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Storing & Thawing:

Your Crab Mix has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze. This mix will keep in the freezer for approximately 3-4 months. Keep frozen until ready to use; thaw under refrigeration at 38°F or below and cook and serve with 2-3 days.

Cooking:

Crab Ball Appetizers
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Roll Northwest Crab Cake Mix into ¾ oz balls, roll in panko bread crumbs. As you get to the bottom of the Northwest Crab Cake Mix, there may be more moisture. Add panko bread crumbs to the mix as needed so that the Northwest Crab Cake Mix is not overly moist. Heat vegetable oil in a heavy pan (such as a Dutch Oven) to 350°F, you can test the temperature using a candy thermometer. There should be enough oil in the pan to cover the crab balls by 1”. Fry in oil until golden brown, or internal temperature reaches 165°F. Baking alternative: Spray crab balls generously with cooking spray. Bake at 400°F for 10-15 minutes or until golden brown and internal temperature reaches 165°F.

Optional: Serve with Sriracha aioli (Mix ½ cup of mayonnaise, 2T Sriracha hot sauce, a squeeze of lime juice, and a pinch of salt. Mix until incorporated and refrigerate before use).

Northwest Crab Cake Stuffed Peppers
You’ll Need: Northwest Crab Cake Mix, Mini sweet bell peppers, and Shredded Mozzarella Cheese (Optional)

Instructions: Halve mini bell peppers length wise and remove seeds. Fill with 1/2 -3/4 oz Northwest Crab Cake Mix per pepper half. Top with cheese (optional). Bake at 350°F for 10-12 minutes or until internal temperature is 165°F and bell pepper is soft.

First Course Crab Cake Sliders
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Form Northwest Crab Cake mix into 3 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

Serve on a brioche roll with your favorite toppings. We suggest tartar sauce, lettuce or arugula, and sliced red onion.

Classic Crab Cakes
You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil.

Instructions: Form Northwest Crab Cake mix into 6 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

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