Crab Cakes:

If frozen, thaw under refrigeration for 3-4 hours before cooking.

Oven (for best results):

Pre-heat oven to 400 degrees. Place crab cakes on a non-stick cookie sheet and bake until golden brown (approximately 20-30 minutes at 375 to 425 degrees).

Pan fry:

Place crab cakes in a non-stick skillet and cook on medium temperature 6 to 10 minutes per side (lid optional). Crab cakes should be golden brown on both sides and cooked to a minimum internal temperature of 165 degrees for 30 seconds.

Reheating Crab Cakes:

Microwave, bake or pan fry to desired temperature.

Cream of Crab Soup:

If frozen, thaw under refrigeration for approximately 24 hours.

Stove:

Place soup in pan on low heat and cook to a minimum of 155 degrees for a minimum of 30 seconds (be careful not to heat too rapidly, cream based soups burn very easily, for best results use a double boiling heating system).

Microwave:

Place soup in microwavable container and heat slowly to a minimum of 155 degrees for a minimum of 30 seconds.