Seafood

Heating Instructions

Thank you for ordering your catering needs through McCaffrey's. Please enjoy your food prepared by our chefs just for you.

ITEMS COMING IN WHITE TRAY WITH PLASTIC COVERING ARE NOT OVEN SAFE. REMOVE ITEMS AND PLACE IN AN ALUMINUM PAN OR OVEN SAFE DISH.

Remove items from refrigerator and let come to room temperature before reheating. Food items will reheat more evenly if at room temperature. Ovens vary, please use these directions as general guidelines, and check your items often. Reheating in an oven or toaster oven is recommended. Cover items to help in the reheating process and prevent over browning. Suggested reheating times may need to be increased if reheating either multiple dishes simultaneously or large quantities. Bulk items will reheat more evenly if they are in a single layer.

Always check the internal temperature of food with a stemmed thermometer before eating. Reheated food should reach a recommended 165 degrees before consumption unless specifically noted.

Always keep stored food covered and refrigerated at 41 degrees or less.

Microwave reheating is not recommended in most cases for the best quality product. If you do choose to use a microwave oven, follow these guidelines:

Never put foil or metallic containers in the microwave.
Keep food loosely covered with microwave-safe wrap.
Rotate or stir items at least once during the reheating process.

Always use caution when removing containers from oven. For ease and safety, always place black oven safe containers on a cookie sheet before placing in the oven. Do not place black containers directly on oven floor or a heating element. Clear plastic lids or covers should be removed before reheating.

Platters and Displays should be kept refrigerated at 41 degrees or less until ready to serve. Consume within 4 hour after removing from refrigerator.

Seafood

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.
Do not exceed 140°F — 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).
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.
Drizzle over a bit of moisture:
2–4 tbsp of olive oil, lemon juice, white wine, or broth
Optionally, 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 for a warm, flaky, moist center
Avoid going over 130°F — 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.
Drizzle over a bit of moisture:
2–4 tbsp of olive oil, lemon juice, white wine, or broth
Optionally, 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 for a warm, flaky, moist center
Avoid going over 130°F — 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.
Drizzle over a bit of moisture:
2–4 tbsp of olive oil, lemon juice, white wine, or broth
Optionally, 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 for a warm, flaky, moist center
Avoid going over 130°F — 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) Outside is golden and crisp again.
Let rest 2–3 minutes.

Heating Instructions

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