Rachael's Crab Cakes
Traditional crabmeat cake with bread crumbs - 9 crab cakes
INGREDIENTS: crab meat, bread crumbs: unbleached enriched flour ( wheat flour, malted iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup, contains following: yeast, salt, soybean oil, wheat gluten, dough conditioners ( contains 1 or more stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and /or diglycerides, calcium datern, etoxylated mono- and diglycerides, azodicarbonamide, enzymes), soy flour, yeast food, monocalcium phosphate, calcium sulfate, soy lecithin, calcium propionate, eggs, onions, margarine, water,salt,whey soybean, vegetable mono and diglycerides, granulated garlic, black pepper, green onions, parsley
These crab cakes were delicious and easy to cook. They are bit small, about 1.5" in diameter, so more like finger food, than a main dish.
Love them, hint keep frozen until you open. They stay together ready for the oven