12 pieces (Product sold by weight, product count may vary). No actual size. The small town of Cohasset, Massachusetts still talks about Gerry McAdams seafood dishes. Today, his daughters Stephanie and Lisa, and his grandchildren Emma and Alex, still follow his original New England recipes that have given Yankee Trader Seafood a loyal following from coast to coast. www.yankeetraderseafood.com Succulent crab recipe made in the USA.

Filling: Cream Cheese (pasteurized Nonfat Milk And Milkfat, Lactic Acid, Salt, Locust Bean Gum [stabilizer], Natural Flavors), Imitation Crab Meat (fish Protein [pollock And/or Whiting], Water, Wheat Starch, Corn Starch, Sugar, Sorbitol, Contains 2% Or Less Of The Following: Salt, Mirin Wine, Soybean Oil, Natural And Artificial Crab Flavor, Calcium Carbonate, Potato Starch, Egg Whites, Sodium Tripolyphosphate, Tetrasodium Pyrophosphate, Color [carmine Paprika)], Carrots, Scallions, Sugar, Pasteurized Crab Meat, Sweet Soy Sauce (sugar, Water, Salt, Soybean, Wheat, Less Than .1% Of 1% Sodium Benzoate As A Preservative, Garlic And Oil (garlic, Soybean Oil, Water, Citric Acid), Wrapper: Bleached Wheat Flour (malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Water, Modified Vital Wheat Gluten, (polysorbate 60, Soy Flour, Hydrogenated Cotton Seed Oil, Sodium Stearoyl, Lactylate), Salt, Corn Starch (less Than .01% Sodium Benzoate As A Preservative), Egg

Cooking Instructions: (Microwaving not recommended). Always cook until an internal temperature of 165 degrees F has been reached. Conventional or Toaster Oven: Preheat oven to 350 degrees. Remove rangoons from package and place on a baking tray. Place tray in preheated oven for 8 to 10 minutes turning product over half way through until shell edges are crispy. Caution: Contents will be hot. Note: Due to variations in all ovens, heating times and/or temperatures might require adjustment. Refrigerate leftovers immediately in a separate covered container or discard.

Keep frozen.