Northwest Crab Cake Mix
Northwest Crab Cake Mix Thumbnail

Storing & Thawing: 

Your Crab Mix has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze. This mix will keep in the freezer for approximately 3-4 months. Keep frozen until ready to use; thaw under refrigeration at 38°F or below and cook and serve with 2-3 days. 

 

Cooking: 

 

Crab Ball Appetizers 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Roll Northwest Crab Cake Mix into ¾ oz balls, roll in panko bread crumbs. As you get to the bottom of the Northwest Crab Cake Mix, there may be more moisture. Add panko bread crumbs to the mix as needed so that the Northwest Crab Cake Mix is not overly moist. Heat vegetable oil in a heavy pan (such as a Dutch Oven) to 350°F, you can test the temperature using a candy thermometer. There should be enough oil in the pan to cover the crab balls by 1”. Fry in oil until golden brown, or internal temperature reaches 165°F. Baking alternative: Spray crab balls generously with cooking spray. Bake at 400°F for 10-15 minutes or until golden brown and internal temperature reaches 165°F. 

 

Optional: Serve with Sriracha aioli (Mix ½ cup of mayonnaise, 2T Sriracha hot sauce, a squeeze of lime juice, and a pinch of salt. Mix until incorporated and refrigerate before use). 

 

Northwest Crab Cake Stuffed Peppers 

You’ll Need: Northwest Crab Cake Mix, Mini sweet bell peppers, and Shredded Mozzarella Cheese (Optional) 

 

Instructions: Halve mini bell peppers length wise and remove seeds. Fill with 1/2 -3/4 oz Northwest Crab Cake Mix per pepper half. Top with cheese (optional). Bake at 350°F for 10-12 minutes or until internal temperature is 165°F and bell pepper is soft. 

 

First Course Crab Cake Sliders 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Form Northwest Crab Cake mix into 3 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F. 

 

Serve on a brioche roll with your favorite toppings. We suggest tartar sauce, lettuce or arugula, and sliced red onion. 

 

Classic Crab Cakes 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Form Northwest Crab Cake mix into 6 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

Northwest Crab Cake Mix

$30

SKU: 2-16094

Quantity
Crab of the Pacific Northwest pack this versatile, delicious, easy-to-use mix. Simply form into the size crab cake you’d like (bite size, slider, or entrée size), or use as a stuffing in vegetables – then cook & enjoy!
A few of our favorite ways to use our Northwest Crab Cake Mix:
  • Crab Cake Sliders (pictured)
  • Classic Crab Cakes (pictured)
  • Crab Cake Stuffed Mini Bell Peppers (pictured)
  • Crab Cake Stuffed Mushroom Caps
  • Crab Cake Stuffed Salmon
  • Crab Cake Grilled Cheese Sandwiches
  • Crab Cake Salad
12 oz tub.
  • Ships on Ice

  • Cook & Serve

Storing & Thawing: 

Your Crab Mix has been quick-frozen to lock in the flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze. This mix will keep in the freezer for approximately 3-4 months. Keep frozen until ready to use; thaw under refrigeration at 38°F or below and cook and serve with 2-3 days. 

 

Cooking: 

 

Crab Ball Appetizers 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Roll Northwest Crab Cake Mix into ¾ oz balls, roll in panko bread crumbs. As you get to the bottom of the Northwest Crab Cake Mix, there may be more moisture. Add panko bread crumbs to the mix as needed so that the Northwest Crab Cake Mix is not overly moist. Heat vegetable oil in a heavy pan (such as a Dutch Oven) to 350°F, you can test the temperature using a candy thermometer. There should be enough oil in the pan to cover the crab balls by 1”. Fry in oil until golden brown, or internal temperature reaches 165°F. Baking alternative: Spray crab balls generously with cooking spray. Bake at 400°F for 10-15 minutes or until golden brown and internal temperature reaches 165°F. 

 

Optional: Serve with Sriracha aioli (Mix ½ cup of mayonnaise, 2T Sriracha hot sauce, a squeeze of lime juice, and a pinch of salt. Mix until incorporated and refrigerate before use). 

 

Northwest Crab Cake Stuffed Peppers 

You’ll Need: Northwest Crab Cake Mix, Mini sweet bell peppers, and Shredded Mozzarella Cheese (Optional) 

 

Instructions: Halve mini bell peppers length wise and remove seeds. Fill with 1/2 -3/4 oz Northwest Crab Cake Mix per pepper half. Top with cheese (optional). Bake at 350°F for 10-12 minutes or until internal temperature is 165°F and bell pepper is soft. 

 

First Course Crab Cake Sliders 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Form Northwest Crab Cake mix into 3 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F. 

 

Serve on a brioche roll with your favorite toppings. We suggest tartar sauce, lettuce or arugula, and sliced red onion. 

 

Classic Crab Cakes 

You’ll Need: Northwest Crab Cake Mix, 1 package Panko Bread Crumbs, and vegetable oil. 

 

Instructions: Form Northwest Crab Cake mix into 6 oz patties and lightly coat top and bottom of patty in panko bread crumbs. Heat vegetable oil in a nonstick pan, it should coat the pan by about ¼”. Fry over medium-high heat until crab cakes are golden brown or temperature reaches 165°F. If the oil gets too hot, transfer the crab cakes to a sheetpan and bake at 350°F until internal temperature reaches 165°F.

Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

Learn More

Customer Reviews

Based on 2 reviews Write a review