Crab Cakes:

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

 Oven (for best results):

Pre-heat oven to 375 degrees. Place crab cakes on a non-stick cookie sheet and bake until golden brown (approximately 20-30 minutes at 375 to 400 degrees). You can choose to turn on the broiler near the end of baking to brown the top of the crab cakes but please be careful to monitor closely as they can burn quickly when broiling.

 Pan fry:

Place crab cakes in a non-stick or greased 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.