Crab cakes, Fish cakes, Lobster cakes (non-frozen)

*PAN SAUTE - On low/med heat, place butter in pan, gently flatten the uncooked crab cake. Slowly pan saute one side until golden, approx. 4 min, then turn just one & lightly saute other side, approx 3 minutes more, until warmed through.

*BAKE - Preheat oven to 400 degrees, place a small amount of butter on baking sheet. Place crab cake on top of buttered area. Bake about 15 minutes, till warmed through and bottom browned.

*BROIL - Bake as above, then broil a minute or two until crispy and browned.

Crab cakes, Fish cakes, Shrimp cakes, Breaded stuffed Shrimp (non-frozen)

All these items are already cooked. Preheat your oven or toaster oven to 400 degrees. Bake for apx. 15 minutes on sheet tray.

Bake 400 degrees apx 20-25 min.

Bake 400 degrees apx 20-25 min.

Heat thawed soup in saucepan on your stove to an internal temperature of 165 degrees. Defrost overnight in refrigerator. To quick thaw - you can use defrost mode in microwave, then heat in sauce pan.

SMALL Stuffed Mushroom - Preheat oven to 400 degrees. Place in baking pan and bake for 15 min. Mushrooms will leak juice when cooking. Use a pan or dish with sides and keep seperate from other items to avoid them soaking up mushroom juices.

LARGE Stuffed Portabella Mushroom - Bake 400 degrees apx 20-25 min.

FOR BEST RESULTS, thaw in refrigerator & wrap in foil prior to baking.

Preheat oven to 350°F.

Remove from bag, wrap ion foil & place in oven on a baking sheet.

If thawed, bake for 20-25 min. / If frozen, bake for 35-40 min.

Oven temperatures may vary, center should be cooked to an internal temperature of 165°F.

Thaw frozen fish portions overnight in the fridge or in a bowl of cool water till softened, preheat oven to 400*, grease bottom of pan, cook for apx. 12-15 minutes per inch of thickness or until the fish is opaque & flakes easily with a fork.

Thaw scallops overnight in fridge or in a sealed bag under running water, once thawed pat dry to remove excess moisture, heat butter or olive oil in a saute pan, cook sea scallops until opaque all the way through apx 2-3 min per side.

Thaw overnight in fridge, can be sauteed approximately 3 minutes on each side or breaded or battered and deep fried.

Snow / King/ Dungeness - Add about 1-2 inches of water to a large pot, cover with a lid until it begins to steam, add frozen crab legs. (King Crab legs cook time= 10 minutes; Snow Crab legs cook time= 6 minutes, If thawed cook time will be shorter)

Littlenecks - steam apx 6-10 min.

Topnecks - steam apx. 8-12 min.

Submerge clams in cool water for about 15 minutes to allow them to spit any sand out, remove from bath carefully, making sure the sand stays behind in water bath.

Put apx 1-2 inches of water in a large pot, heat to a steam, remove clams as they open (any clams that didn’t open after steaming should be discarded).

Shrimp can be prepared in or out of the shell, either pan sauteed or boiled.

Peel, de-vein and boil for approximately 3 1/2 minutes and immediately transfer to an ice bath.

(already cooked & fully boiled)

We recommend steaming crawfish from frozen aprx. 5-6 min., if thawed shorten steam time.