Legal Sea Foods Appetizer Sampler

13-15 shrimp / pound cooked

Allergens: Shellfish (shrimp)

Crabmeat (pasteurized crab, sodium acid pyrophosphate), mayonnaise (water, soybean oil, sugar, food starch modified, distilled vinegar, salt, egg yolk, xanthan gum, yeast, extract, malic acid, mustard oil), saltines (unbleached enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil (soybean and/or canola and/or palm and/or partially hydrogenated cottonseed oil), sea salt, salt, malted barley flour, baking soda, yeast), liquid eggs (whole eggs, sodium phosphate, citric acid, nisin preparation), Worcestershire sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract),mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice), mustard powder, Old Bay seasoning (celery salt (salt, celery seeds), spices (including red pepper, black pepper), paprika), Tabasco sauce (distilled vinegar, red pepper, salt), baking powder (sodium bicarbonate, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate).

Allergens: Wheat, egg, shellfish (crab), fish (anchovy), soy

Crab Cakes

Conventional Oven: leave frozen till ready to cook.

1. Preheat oven to 350°F.
2. Remove plastic covering. Remove frozen crabcakes and bakeable cup from tray, place on a baking sheet.
3. Bake for 15 to 18 minutes until golden brown and internal temperature reaches 145°F.

Shrimp

Thawing:  Thaw in refrigerator overnight or for 8 hours. Once thawed, drain water from container. For quicker thawing, place shrimp in a colander under cold running water for 3-5 minutes or until thawed; drain shrimp. 

Handling:  Do not refreeze. Thawed shrimp can be stored under refrigeration for up to two days. Once thawed, pat dry of any excess moisture.