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This mouth-watering trio includes our delectable Crab Cakes, succulent Lobster Cakes and tender Scallop Cakes. Just bake or pan-fry. 2-oz. each. FREE: with any Seafood Cake purchase, get our delicious Dijon mustard dry sauce mix (enough mix for 1 cup).Shipped frozen in a reusable insulated cooler containing dry ice.Click here for cooking instructions
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Reviewer: violet murrill, lawton,ok
Date: August 11, 2010
The trio was okay but the crab cakes were the best.
Reviewer: Doug & Barbara, Santa Maria
Date: January 05, 2010
We ordered these as a treat, but were disapointed to find them a lot on the soggy side before cooking, and a medium soggy even after frying them for double the normal or advised fry time. The flavors were a bit on the bland side, but I blame that on the freezing method, because the ingredients looked as though they should have had great potential, but the reality of the tastes were very dissapointing. If these had been about 20.00 - 25.00 dollars they might have been bearable on price, but at 60.00 dollars they were completely unacceptable on price and taste!!
Reviewer: Anonymous, Midwest City, OK
Date: November 21, 2009
While I believe these are over-priced, the crab cakes are nicely done. The seafood cakes look decent enough - and appear to be full of scallops, lobster, and crab (respectively). My family wasn't happy with the flavor of the lobster cakes (a little bitter) and scallop cakes (too much bread/filler), but the crab cakes were flavorful enough. However, I think they are overpriced for the size and quality.
Thawing: Thaw in refrigerator for approximately one hour before cooking.Pan-Fry: Spray or coat bottom of pan with oil. Fry cakes at medium low (325° F) covering pan with lid, for 7-8 minutes per side. Cakes should be golden brown.Oven: Bake 20-25 minutes at 400° F. Cakes should be hot and bubbly.
© 2010 Tender Filet