Seafood Entrée Sampler for TwoItem #: SFE42
Perfect Crab Cakes: Baking from Frozen (Preferred Method): Preheat oven to 375°F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 27-32 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking. Pan Fry: Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period.
Lobster Tails: Keep frozen until ready to use, thaw under refrigeration for 10-24 hours. Steam: place small pot with 2 inches of water (or steamer insert) and steam for 8-12 minutes. Broil: remove or split the soft undercover of the tails with kitchen scissors. Slightly crack the upper shell so that the tails lie flat on baking pan, generously brush lobster meat with melted butter, and broil shell down about 5€ from heat for 8-12 minutes (you may turn halfway throughout if desired). Grill: remove soft undercover of the tails with kitchen scissors, insert a metal skewer straight through the tail so the tails stand straight. Grill cut side down over medium high heat about 5-6 minutes, until the shells are bright in color. Turn the tails over and spoon a tablespoon of melted butter onto the lobster meat. Grill for another 4-5 minutes. Lobster Tails are fully cooked when white all the way through the meat and an internal temperature of 140°F-145°F has been reached. Serve with additional butter or lemon as desired.
Mussels In Garlic Butter: Cook from frozen. Water Immersion: In a saucepan, bring 6 cups of water to a boil. Reduce heat to low and submerge pouch in simmering water for 5-6 minutes. Shake bag to coat mussels with sauce before serving. Sauce Pan: Empty contents of pouch into a sauce pan. Cover & heat over medium heat for approximately 4 minutes, reduce heat and simmer for additional 2 minutes.
New England Clam Chowder:Heat 4 quarts of water. Place unopened bag in boiling water. Heat for 20-25 minutes. Carefully remove bag from water, cut corner of bag and pour into serving dish.
Lobster Tails:Cold Water Lobster Tails, Water, Salt. Wild Caught Product of Canada.
CONTAINS: CRUSTACEAN SHELLFISH (LOBSTER)
Mussels In Garlic Butter:Mussels (Farm-Raised), Water, Butter, Skim Milk, Corn Starch, Cane Syrup, Garlic, Sea Salt, Onion Powder. Contains: Milk, Shellfish (Mussels).
New England Clam Chowder:Clam Meat, Potatoes, Light Cream, Clam Broth from Concentrate, Onions, Butter (Cream, Salt), Wheat Flour, Contains 2% or less of: Salt, Modified Corn Starch, Pork Fat and Spice.
Contains: Milk, Wheat, Shellfish (Clams)