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20 servings, 2 crab cakes each
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After zesting the lemon for use in this recipe, cut the lemon into wedges; squeeze over corn mixture and crab cakes before serving.
The crab cakes can be cooked ahead of time. Cool, then refrigerate up to 24 hours. When ready to serve, bake in 350°F oven 5 to 7 min. or until crisp and heated through. Serve topped with corn mixture.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.