Zatarain's® Crab Cake Mix, 5.75 oz

• NEW ORLEANS FLAVOR: Just the right blend of ingredients for great-tasting New Orleans-style crab cakes. We add bread crumbs, bell peppers, real lemon, garlic, and spices like red pepper and turmeric for a taste of The Big Easy!
• EASY-TO-PREPARE: Our crab cake mix is a snap to make. Just add 1 pound of fresh crabmeat along with an egg and mayonnaise, form into patties, and fry until golden brown.
• SEAFOOD OPTIONS: Canned crabmeat, chopped cooked shrimp, or imitation crabmeat can be substituted for the fresh crabmeat.
• JAZZ IT UP: Add finely chopped green onion, bell pepper, or bacon to mixture. For appetizer-size crispy crab bites, form the crab mixture into 1-inch balls before frying. Serve bites with remoulade sauce, like it’s done in New Orleans.
• MORE ZATARAIN’S: Zatarain’s brings the bold flavors of New Orleans straight to your table with frozen dinners, rice sides and dinner mixes, pasta dinner mixes, breading, seasonings, seafood boils, spices, and condiments.

INGREDIENTS: 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.

STOVE TOP DIRECTIONS to prepare Zatarain’s Crab Cake Mix: 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. Shape mixture into 8 patties. Refrigerate for 30 minutes. 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°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.

• Prepare Zatarain’s Crab Cake Mix with fresh, canned, or imitation crabmeat
• Sprinkle cooked crab cakes with your favorite hot sauce for additional heat
• Stir in cooked, crumbled bacon when preparing crab mixture
• Sprinkle finished crab cakes with finely chopped green onions or parsley
• Prepare with cooked, chopped shrimp