Scoma's Retail Foods

San Francisco Style Crab Cakes with Dungeness Crab
(includes remoulade sauce base)

Each Package Contains
• Six - 3.5 oz (99.2g) Cakes
• Two - 0.83 oz (23.5g) Sauce Base Pouches

These delicious Dungeness Crab Cakes are made by hand, just like in our restaurant.  We start with Dungeness Crab pulled straight from the icy waters of the Pacific Ocean.  Unlike other types of crab, Dungeness has a distinctly sweet, delicately succulent flavor that makes it a seafood lover’s favorite. Native to coastal waters from Santa Cruz, California to Alaska’s Aleutian Islands, our Dungeness Crab is wild-caught and sustainably harvested.

At Scoma’s we serve our Dungeness Crab Cakes with a delicious remoulade sauce seasoned with fresh lemon, parsley, celery, and onion. You can too. Each package contains six large 3.5 oz fresh frozen entrée Cakes and Scoma’s proprietary remoulade sauce base – just add mayonnaise.

To heat Cakes in oven:
Place oven rack at center position or higher.  Pre-heat oven to 425°F.  Remove frozen Cakes from carton and plastic sleeve and place onto an oven-safe tray.  Cook for 18 to 20 minutes, or until golden brown.  Cooking times may vary; a crispier texture may require additional cooking time.  Cool five minutes before serving. 

To pan-fry Cakes:
Heat one teaspoon of oil in an 8” sauté pan on medium-high heat.  Add frozen Cakes and reduce heat to low, cooking Cake for 6 minutes on each side. 

To make sauce:
Run warm water over unopened sauce packet to thaw slightly and mix sauce base with 1/3 cup of mayonnaise.  

Safe handling advice:
This product was prepared from inspected and passed seafood, and all particles of shells have been removed.  Occasionally, particles are missed and it is possible to find pieces in the Cakes.  This product is not fully cooked, for your protection keep frozen and in sealed package until ready to eat and follow cooking directions. Cook cakes to an internal temperature of 145 degrees.

Crab Cake:
Rock crab meat, Dungeness crab meat, mayonnaise (expeller pressed canola oil, whole eggs, water, distilled vinegar, egg yolks, salt, spices, lemon juice concentrate), Japanese bread crumbs (bleached wheat flour, dextrose, yeast, salt), celery, yellow onion, pasteurized eggs (whole eggs, citric acid), pimientos (diced red pimientos, water, salt, citric acid), Dungeness crab juice, lemon juice (pasteurized), Old Bay Seasoning ([salt, celery seed], spices [including mustard, red pepper, black pepper, bay {laurel} leaves, cloves, allspice {pimento}, ginger, mace, cardamom, cinnamon], paprika), xantham gum, Italian parsley, salt.

Remoulade sauce base:
Pimientos (whole red pimientos, water, salt, citric acid); onion; celery; lemon juice (lemon juice, water, lemon oil); garlic, seafood seasoning (celery salt, spices); parsley; paprika.

Contains:
eggs, shellfish.