Olive oil or butter-flavored cooking spray, depending on method and choice
To bake in the oven, cook from frozen (recommended method). Preheat the oven to 375°F. Place the jumbo lump crab cakes onto a nonstick baking sheet. Lightly coat the crab cakes with olive oil or butter-flavored cooking spray. Place them in the center of the oven rack and bake for 20–25 minutes, or until they turn golden brown on top and reach an internal temperature of 165°F. Remove from oven and let sit for 1–2 minutes before serving.
To sauté, cook from thawed. Remove the crab cakes from the packaging and thaw in the refrigerator until fully thawed. Preheat a medium-size sauté pan with 1–2 Tbsp oil to medium-high heat. Carefully add crab cakes to the pan in a single layer. Cook 3–4 minutes. Turn and cook for an additional 3–4 minutes or until the internal temperature reaches 165°F. Let sit 1–2 minutes before serving.
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