Saute:
Over medium heat ,saute crab cakes in a small amount of butter or oil(about IT).Heat each side until nicely browned.You may gently flatten crab cakes for even heating and browning. Add lemon juice or white wine to taste.Cover skillet and simmer for 5-8 minutes until centers reach 165F
Conventional Oven:
Preheat oven to 350F.Place crab cakes on baking pan and top with butter,lemon juice and/or white wine to taste.Bake to an internal temperature of 165F (approx.25-30 minutes for 4 ounce crab cakes).For crispier crab cakes ,finish by broiling to desire color.
Preparation:
Keep frozen until ready to use Thaw under refrigeration prior to cooking. Gently compress in plastic wrap to retain shape. CONVENTIONAL OVEN: Preheat oven to 350° F. Place on baking pan and top with butter, lemon and/or white wine. Bake to internal temperature of 165° F (approx. 35-40 min.). Finish by broiling to desired color. SAUTÉ: Over medium heat, sauté crab cakes in approx. 1 Tbsp of butter/oil. Cook each side until nicely browned. Add lemon or white wine to taste. Cover and simmer for 6-10 minutes until centers are hot.