Mini Crab Cakes



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Product Details

Oh, the things you can do with these tasty cakes – sliders and salads are just the beginning. Turn them into tacos, stuff them in fish or add them to steak to transform it into surf and turf. Each of these versatile options justifies a higher menu price – as does its designation as a part of a Fishery Improvement Project.


  • 65% lump and jumbo crab meat with a signature seafood spice mix, including parsley, mustard, Worcestershire sauce and lemon
  • Approx. .75-oz. bite-sized, dome-shaped pieces
  • Progress Check®, part of a Fishery Improvement Project (FIP), wild caught
  • Individually quick frozen, raw


  • 75 minutes of labor savings per case: eliminates gathering, prepping, measuring, mixing, portioning and forming
  • Versatile: great for appetizers, stuffing, topping a salad or add on to an entrée like steak for surf and turf
  • On-Trend: crab is part of a Fishery Improvement Project (FIP); helps to meet growing demand for sustainably sourced seafood
  • Profit Builder: add-on to allow diners to trade up to a higher menu price

Preparation Instructions

  • Cook to an internal temperature of 165°F. Remove mini cakes from all packaging.
  • Bake from frozen: Preheat oven to 400°F. Place frozen cakes on a greased baking sheet and bake for approximately 10 minutes, or thaw under refrigeration and bake for 6 minutes at 400°F.
  • Deep Fry: Preheat fryer to 325°F. From frozen, fry for approximately 3½ minutes, or thaw under refrigeration and fry for 2 minutes.

Menu Ideas

  • Mini Crab Cakes with Lemon Chive Aioli
  • Mini Crab Cake & Quail Egg Benedicts
  • Mini Crab Cake & Steak Medallion Stacks
  • Mini Crab Cakes with Summer Succotash
  • Cheesy Crab Cake Stuffed Potatoes

Recommended for:

Varied Menu, Steak & Seafood, Bar & Grill, Family Style & Diners, American Regional - Southwest, Cajun, etc