Buy it Again
Zatarains New Orleans Style Crab Cake Mix - 5.75 Oz
Crab Cake Mix
A New Orleans tradition. Since 1889. Real lemon added. Easy to cook! Try our other products: rice, pasta, breading, frozen, boils, condiments. This easy-to-prepare mix has just the right blend of ingredients for great-tasting New Orleans style food and comes from Zatarain's, since 1889 the leader in authentic New Orleans cooking. Comments or questions? Call 1-877-837-3796 or visit us at www.zatarains.com for great recipe ideas and product information.
Serving Size: 3tbsp
Servings Per Container: about 8
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 240mg||10%|
|Total Carbohydrate||Amount Per serving 15g||5%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving <1g|
|Protein||Amount Per serving 2g||0%|
Bread Crumbs (Bleached Wheat Flour, Yeast, Sugar, Salt), Bread Crumb (Bleached Wheat Flour), Onion, Potato Flake, Red Bell Pepper, Salt, Corn Maltodextrin, Romano Cheese (Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Garlic, Monosodium Glutamate (Flavor Enhancer), Parmesan Cheese (Part Skim Milk, Cheese Cultures, Salt, Enzymes), Spices (Including Red Pepper), Natural Flavor (Including Milk), Sugar, Vinegar, Whey, Buttermilk Powder, Yeast Extract, Hydrolyzed Corn Gluten & Soy Protein, Sodium Phosphate, Dextrose, Molasses, Lemon Puree, Corn Syrup Solids, Turmeric, Caramel Color, Disodium Inosinate & Guanylate (Flavor Enhancers), and Extractives of Annatto.
Directions Stovetop: 1. Beat 1 egg in large bowl. Add Zatarain's Crab Cake Mi 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. Zatarain's Crispy Crab Bites: Prepare crab mixture as directed on back of package. Shape into 1-inch balls. Refrigerate 30 minutes. Heat 3 inches of oil in skillet to 350 degrees F. Fry in batches until golden brown and cooked through, turning once. Drain on paper towels.
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