SeaPak Crab Cakes: Father’s Day Recipes

I have tried and enjoyed SeaPak brand products before… we love their popcorn fish, clam strips, and coconut shrimp- so when they wanted us to try their Maryland Style Crab Cakes, I was excited to try a new product from a company I was already familiar with and trusted!

The Crab Cakes are frozen and come two in a vacuum sealed pack.

The box says that the 100% real crab SeaPak uses to make the Crab Cakes comes from wild caught blue swimming crabs and that they are hand made with special seasoning with no preservatives. I was worried about making only two Crab Cakes for a meal since we are a family of 5 so I chose to make them as a lunch during the week when it is just myself and our two younger children.

I made the Crab Cakes into wrap by using a burrito tortilla, shredded lettuce, fresh lime juice, and a bit of the aioli sauce that they conveniently include in the pack! It was delicious! My 5 year old and 2 year old also ate the wraps and enjoyed the crab meat. They were gone so fast that I didn’t even get a chance to take a photo while they were eating!

What We Like About SeaPak Crab Cakes

• Vacuum sealed and not freezer burned
• Tasted very fresh
• Had real crab meat instead of imitation
• The Crab Cakes were very meaty and seemed to have less fillers than other crab cakes I have enjoyed at home
• The aioli sauce was included in the pack and had great flavor
• Easy preparation: open, bake, flip, bake more, and eat!

Overall we liked the SeaPak Maryland Style Crab Cakes. Although we eat seafood, I hardly ever serve crab for dinner and this was a nice change. I would definitely buy these again. They would be a nice dinner for just Tired Dad Andy and I one night when the kids are at their grandparents (hint hint)!

With Father’s Day around the corner SeaPak has two wonderful breakfast recipes that will be sure to make dad smile when rolls out of bed in the morning. What a fancy, delicious, and easy way to wake up on Father’s Day!

Crab Quiche with Savory Thyme Parmesan Pancakes

 

 

 

 

 

Quiche Ingredients

1 package SeaPak Crab Cake, thawed

2 9-inch frozen pie crust, thawed

1 (8 oz) package cream cheese, cut into cubes

2 cups (about 8 oz) gruyere cheese, shredded

8 large eggs

1 cup whipping cream

1/2 teaspoon garlic salt

1/8 teaspoon nutmeg

Pancake Ingredients

2 cups complete pancake mix

1 1/2 cup water

4 eggs

1 cup shredded parmesan cheese

1/2 teaspoon fresh thyme

1/2 teaspoon garlic powder

Directions

PREHEAT oven 400°F. Prick pie crusts several times with a fork. Bake 3 minutes.

REMOVE crust and re-prick several with folk. Bake 5 more minutes. Remove from oven and set aside.

PLACE cream cheese cubes into a small glass dish. Microwave for 1 minute or until melted.

SIMMER for 5 minutes until all ingredients are hot, stirring frequently.

COMBINE eggs, whipping cream, garlic salt and nutmeg in large mixing bowl.

WHISKING constantly add 1/4 of the melted cream cheese to egg mixture. Continue to add 1/4 of cream cheese, whisking constantly until fully incorporated.

CRUMBLE 1 crab cake into each pie shell. Sprinkle 1/2 shredded gruyere cheese into each pie crust.

POUR 1/2 the egg mixture into each pie shell. Sprinkle remaining shredded gruyere cheese over the top.

BAKE 35 minutes or until fully set. Remove from the oven and let sit for 10 minutes before serving.

Pancakes

Prep Time: 6 minutes – Cook Time: 15 minutes – Total Time Start to Finish: 20 minutes – Makes: 18 pancakes

PREHEAT nonstick skillet on medium heat.

MIX pancakes mix, water, eggs, parmesan, thyme and garlic in a large bowl until fully incorporated.

SPRAY skillet with non-stick cooking spray. Pour approximately 1/4 cup batter for each pancake. Turn pancakes when they start to bubble and bottoms are golden brown.

SERVE pancakes warm. Top with butter or other condiments of choice.

Smokey Crab Breakfast Scrambler Wrap

 

 

 

 

 

 

1 (8 oz) package SeaPak Maryland Style Crab Cakes, thawed

6 eggs

3 Tablespoons cream (or whole milk)

1/2 cup shredded cheddar cheese

3 Tablespoons precooked bacon crumbles (or 3 cooked bacon strips, crumbled)

3-4 tortilla wrap (6-inch)

1 Tablespoon butter

THAW crab cakes according to package directions (either in the refrigerator overnight or under cool or tepid running water).

CRACK eggs into a medium bowl and discard the shells. Whisk eggs together until well blended.

ADD cream, cheddar cheese and bacon crumbles to the eggs and whisk together. Use fingers to gently crumble crab cakes and add to egg mixture. Gently stir mixture together with a fork until combined.

PLACE butter into a large skillet and heat on medium-high heat until butter melts.

REDUCE heat to medium and pour in egg and crab mixture. Use a rubber heat-resistant spatula to slowly stir the eggs while they cook. Cook eggs to the desired level of doneness.

SPOON onto tortillas, wrap, and serve immediately.

Products were provided for review. No compensation was received. The honest opinions are my own and that of my family.