Zatarain's® Crab Cake Mix, 5.75 oz

•Easy-to-make Crab Cake Mix
•Made with bread crumbs, bell peppers, lemon and assorted spices
•Just add 1 pound fresh or canned crab meat
•Simply combine meat with mix, fry and serve
•Bring New Orleans-style flavor to your kitchen!

Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Bleached Wheat Flour, Onion, Potato, Red Bell Pepper, Salt, Romano Cheese (Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Corn Maltodextrin, Garlic, Monosodium Glutamate (Flavor Enhancer), Parmesan Cheese (Part Skim Milk, Cheese Cultures, Salt, Enzymes), Spices (Including Red Pepper), Natural Flavor (Including Milk), Whey (Milk), Distilled Vinegar, Sugar, Buttermilk, Yeast Extract Hydrolyzed Corn Gluten and Soy Protein, Sodium Phosphate, Lemon Juice Concentrate, Dextrose, Corn Syrup Solids, Molasses, Turmeric, Caramel Color, Disodium Inosinate and Guanylate (Flavor Enhancers), Tamarind, and Extractives of Annatto. Contains: Wheat, Soy, Milk.

Stovetop Directions: (1) Beat 1 egg in large bowl. Add Zatarain's Crab Cake Mix and 2/3 cup mayonnaise; mix until well blended. Add 1 pound fresh crabmeat; toss gently until well mixed. (2) Shape mixture into 8 patties. Refrigerate 30 minutes. (3) Heat 1 tablespoon oil in large skillet on medium heat. Add 4 crab cakes; fry about 4 minutes per side until golden brown and cooked through (internal temperature of 165 degrees F). Repeat with remaining crab cakes, adding additional 1 tablespoon oil as needed. Makes 8 crab cakes. Options: Drained canned crabmeat, chopped cooked shrimp or imitation crabmeat may be substituted for the fresh crabmeat. Add 2 tablespoons finely chopped green onion or bell pepper to crab mixture.