• Shipped in a cooler with dry ice.
• 6 five oz. crab cakes per order, and 6 Callie's buttermilk biscuits.
• Can freeze for up to 3 months.
• Callie’s Biscuits manufactured on shared equipment that may have traces of tree nuts and soy.
Crab Cake Ingredients: jumbo lump crab meat, mayonnaise, eggs, mustard (water, vinegar, mustard seed, salt, white wine, fruit pectin, citric acid, tartaric acid, sugar, spice), hot sauce, lemon juice, old bay seasoning (celery salt (salt, celery seed), spices (including red pepper and black pepper) and paprika), parsley
Callies Buttermilk Biscuit Ingredients: unbleached wheat flour (wheat flour, niacin (Vitamin B3), reduced iron, thiamin mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) salt), buttermilk (cultured milk, food starch), cream cheese (pasteurized milk, cream, whey, cheese culture), butter (pasteurized cream, salt)
Storage Instructions: Upon arrival, place crab cakes and biscuits in the freezer.
Crab Cake Cooking Instructions: Remove frozen crab cakes from your freezer and arrange on a well-buttered sheet pan. While the crab cakes are thawing, pre-heat your oven to 450°. Once oven is heated to 450°, place crab cakes in the oven and cook until golden brown.
Biscuit Cooking Instructions: Keep biscuits frozen until use. Preheat the oven to 400 ̊ F for savory biscuits and 350 ̊ F for sweet biscuits.
Remove biscuits from plastic wrap. Wrap biscuits completely in aluminum foil. Bake in oven for 25-30 minutes – oven times may vary.
For the last 5 minutes of baking, open the foil so the biscuit tops become crispy and golden brown.
Remove from oven and brush the tops of the biscuits with melted butter. Cool biscuits slightly before separating. Serve warm!
