Heating Instructions

Thank you for choosing McCaffrey's Catering. We hope you enjoy the delicious food our chefs have prepared for you, your friends, and your family.

Quick Heating & Safety Guide:

* Bakeware: Items delivered in white & black trays with plastic covering are not oven safe. Please remove the items and transfer them to an aluminum pan or another oven-safe dish before heating.

* Bring Items to Room Temperature: Let refrigerated items sit before reheating for more even heating.

* Oven Recommended: Microwave reheating is not recommended. Use an oven or toaster oven. Cover food with foil or lid that comes with item to prevent overbrowning. Spread bulk items in a single layer on pan or dish. When heating multiple items together in the oven, cook at 350 degrees, add cooking time, and continually check for doneness.

* Check Temperature: Reheated food should reach 165°F (74°C). Use a stemmed thermometer. Consume all food items within 2 hours of removing them from the oven.

* Storage: Keep leftovers covered and refrigerated at 41°F (5°C) or below. Eat within 2 days.

​

​

Individual Jumbo Lump Crabcakes

  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with parchment paper or lightly greased foil.
  • Place crab cakes on the baking sheet, evenly spaced.
  • Lightly mist or brush the tops with oil or melted butter (optional but helps restore crispness and color).
  • Bake uncovered for 15–18 minutes.
  • Check internal temp — they’re done when they reach 145°F (63°C) in the center.
  • Rest 2–3 minutes before serving.

Shrimp Scampi

  • Preheat oven to 300°F (150°C).
  • If it’s tightly packed, gently stir or redistribute to help heat evenly.
  • Add moisture back in (to prevent drying out): Drizzle in 2–4 tbsp of white wine, broth, or water.
  • Add 1–2 tbsp unsalted butter for richness (optional but recommended).
  • Cover tightly with foil.
  • Bake for 15–20 minutes, or until the shrimp reach an internal temp of 125–130°F (52-54°C).
  • Do not exceed 140°F (60°C) — shrimp will get rubbery.
  • Uncover and stir gently, spooning sauce over shrimp.

Francaise Your Way (Tilapia and Flounder)

  • Preheat oven to 300°F (150°C).
  • Optional: Add sauce or moisture: Drizzle with Francaise sauce just enough to keep the fish moist.
  • Optional: dot with small pieces of butter for extra richness.
  • Cover tightly with foil — this keeps moisture in and gently steams the fish.
  • Bake for 15–20 minutes, depending on thickness of the fillets.
  • Start checking at 15 minutes. Fish should be warm throughout (125–135°F internal temp) and flake easily with a fork.
  • Avoid overheating — fish overcooks quickly and becomes dry.
  • Uncover and spoon some of the sauce over the fillets just before serving.

Rose Geranium Salmon

  • Preheat oven to 275°F (135°C). Low heat is key for reheating delicate proteins like salmon.
  • Optional: Drizzle over a bit of moisture: 2–4 tbsp of olive oil, lemon juice, white wine, or broth.
  • Optional: Place a small pat of butter on each piece.
  • Cover the foil pan tightly with aluminum foil. This traps gentle steam and prevents the tops from drying out.
  • Reheat in oven for 15–20 minutes, or until internal temp reaches: 120°–125°F (49°–52°C) for a warm, flaky, moist center.
  • Avoid going over 130°F (54°C) — that’s when salmon starts to dry out.
  • Remove from oven and rest, covered, for 2–3 minutes.
  • Optional: Spoon some of the pan juices over the top before serving.

Citrus Grilled Salmon

  • Preheat oven to 275°F (135°C) Low heat is key for reheating delicate proteins like salmon.
  • Optional: Drizzle over a bit of moisture: 2–4 tbsp of olive oil, lemon juice, white wine, or broth.
  • Optional: Place a small pat of butter on each piece.
  • Cover the foil pan tightly with aluminum foil. This traps gentle steam and prevents the tops from drying out.
  • Reheat in oven for 15–20 minutes, or until internal temp reaches: 120°–125°F (49-52°C) for a warm, flaky, moist center.
  • Avoid going over 130°F (54°C) — that’s when salmon starts to dry out.
  • Remove from oven and rest, covered, for 2–3 minutes.
  • Optional: Spoon some of the pan juices over the top before serving.

White Wine Dill Poached Salmon

  • Preheat oven to 275°F (135°C) Low heat is key for reheating delicate proteins like salmon.
  • Optional: Drizzle over a bit of moisture: 2–4 tbsp of olive oil, lemon juice, white wine, or broth.
  • Optional: Place a small pat of butter on each piece.
  • Cover the foil pan tightly with aluminum foil. This traps gentle steam and prevents the tops from drying out.
  • Reheat in oven for 15–20 minutes, or until internal temp reaches: 120°–125°F (49-52°C) for a warm, flaky, moist center.
  • Avoid going over 130°F (54°C) — that’s when salmon starts to dry out.
  • Remove from oven and rest, covered, for 2–3 minutes.
  • Optional: Spoon some of the pan juices over the top before serving.

Seafood Cakes

  • Preheat oven to 375°F (190°C)
  • Optional: Line a baking sheet with parchment paper or lightly grease it. Place a wire rack on top of the sheet so the heat circulates around the cakes. If no rack, bake directly on the tray — just flip halfway through
  • Arrange seafood cakes in a single layer, spaced slightly apart
  • Optional: Lightly brush or spray tops with oil or melted butter to help restore a crispy crust
  • Bake uncovered for 15–20 minutes, flipping halfway (at 7-10 min), until internal temp reaches 145°F (63°C) and the outside is golden and crisp again.
  • Let rest 2–3 minutes.

​