These crab cakes are a Maryland classic. They are made with fresh lump crab meat and just enough filler to hold it all together.
Chesapeake blue crabs and crab cakes are so good that they’re almost religious in Maryland. My family is a dedicated devotee. Our favorite crab shacks are all along the Eastern shore and in the area. Every summer, we go to all of them to enjoy the view of the bay and the sand between our toes.
I’d never attempt making steamed blue crabs at home. Big steamers with live crabs? Eww! But I often make crab cakes, which taste just as good and are easier to make (and eat). The key is using fresh lump crabmeat and just enough filler to bind the crabmeat together. I love them with tartar sauce, but you could also serve them with lemon wedges or cocktail sauce. Don’t forget the peel-and-eat shrimp, hush puppies, and cornbread.
Crab cakes are a delicious meal that can be enjoyed as an appetizer or entree. When baking crab cakes, getting the timing right is essential for the best texture and flavor. Underbake them and they’ll be mushy and raw tasting. Overbake them and they’ll be dry and crumbly. So how long should crab cakes bake to get them just right? Here’s a complete guide to help you nail the baking time for tender, flavorful crab cakes every time.
Factors That Affect Baking Time
Several factors impact how long crab cakes need to bake, including:
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Crab cake size – Smaller crab cakes will bake faster than larger crab cakes. Aim for cakes around 3/4 to 1 inch thick for even baking.
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Ingredients – The more breadcrumbs or binder ingredients, the longer the bake time since these take longer to cook through. Keep breadcrumb amounts modest.
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Oven temperature – Higher oven temps shorten bake times. Bake at 375-425°F for best results.
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Pan type – Dark metal pans absorb more heat decreasing bake time. Insulated pans extend it.
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Quantity baked – Baking a full sheet pan will take longer than a few crab cakes
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Frozen vs fresh – Frozen crab cakes require more baking time. Thaw first for quicker cooking.
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Personal preference – Some like them more moist, others more dry. Adjust bake time for your perfect doneness.
Taking these factors into account will help you gauge the best crab cake bake time.
How to Tell When Crab Cakes Are Done
It’s not always easy to tell when crab cakes are fully cooked by appearance alone. Here are a few ways to test doneness:
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Use a thermometer – Insert an instant read thermometer into the thickest part of a crab cake. It should register 165°F when done.
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Check the interior – Cut into a crab cake and inspect that the color is opaque throughout, not raw and translucent in the center.
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Do a poke test – Gently poke a crab cake with your finger. It shouldn’t feel mushy or wet. Baked crab cakes will spring back slightly when gently pressed.
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Check for browning – The outside should be lightly browned. If still pale or blond, they likely need more time.
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Watch for shrinkage – Properly baked crab cakes will shrink in size slightly when finished cooking.
Relying on more than one doneness test will ensure your crab cakes aren’t under or overcooked.
Recommended Bake Times
Based on the size, oven temp, and other factors, here are some general guidelines for how long to bake crab cakes:
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3/4 inch crab cakes at 400°F: Bake for 12-15 minutes per side, 24-30 minutes total
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1 inch crab cakes at 375°F: Bake 15-18 minutes per side, 30-36 minutes total
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1 1/2 inch jumbo lump crab cakes at 400°F: Bake 18-22 minutes per side, 36-44 minutes total
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Small 2-3 inch crab cake appetizers at 425°F: Bake 7-10 minutes per side, 14-20 minutes total
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Full sheet pan of crab cakes at 400°F: Bake 18-22 minutes, flip, then bake 15-20 more minutes
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Frozen crab cakes at 375°F: Add 5-8 minutes per side
These times are based on average size crab cakes made with a modest amount of filler. More binder will increase times. The poke test, thermometer, and other doneness tests are the best way to confirm they are fully cooked through.
Tips for Baked Crab Cakes
Follow these tips for tender, flavorful baked crab cakes:
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Chill the crab cakes in the fridge for 30-60 minutes before baking to help hold their shape.
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Brush the tops lightly with melted butter or oil before baking for enhanced browning and flavor.
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Bake on a lightly greased pan or line with parchment paper for easier release.
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Resist the urge to press down on crab cakes while they bake or you may break them.
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Allow crab cakes to rest 5-10 minutes after baking before serving.
Pairing Sides
Baked crab cakes pair wonderfully with:
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Lemon wedges or tartar sauce for drizzling
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Remoulade sauce for dipping
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Coleslaw or potato salad
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Rice pilaf or roasted new potatoes
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Sauteed green beans with garlic and butter
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Creamed spinach or roasted asparagus
With the proper bake time, your crab cakes will be browned, heated through, and full of sweet crab flavor. Use a thermometer, do the poke test, and employ the guidelines above to determine exactly how long your crab cakes need. Soon you’ll be able to pull perfect crab cakes from the oven every time. Enjoy them on a bun as a crab cake sandwich, or topped with your favorite sides for a stellar meal.
What You’ll Need To Make Maryland Crab Cakes
It’s very important to use fresh, good-quality lump crab meat. Find crab meat that was just caught off the boat. It comes in a clear plastic container and is usually sitting on ice in the seafood section. It’s expensive, but one pound is enough to make six generous crab cakes (or 12 mini ones).
If you can’t find fresh lump crab meat, the next best thing is chilled crab meat like Phillip’s, which is easy to find all year. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the meat. (Try fresh salmon cakes instead of crab cakes if you want to save money or when fresh crab meat isn’t in season.) ).
For those who follow the rules, you can leave out the celery. I love the little crunch it gives to Maryland crab cakes, but you can do without it if you want to.
Make the Crab Cakes
To begin, combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a bowl.
Mix well to combine.
Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko.
Gently fold the mixture together until just combined, being careful not to shred the crab meat.
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set.
Preheat a large nonstick pan to medium heat and coat with oil. Put crab cakes in the pan when the oil is hot. Cook for about 3 to 5 minutes, or until golden brown.
Flip and cook 3 to 5 minutes more, or until golden. Be careful as the oil may splatter.
Guy Fieri’s Baked Crabcakes with Old Bay Remoulade | Guy’s Big Bite | Food Network
FAQ
What temperature should crab cakes be cooked at?
How do you know when crab cakes are fully cooked?
Is it better to bake or fry crab cakes?
How long do you bake crab cakes from Whole Foods?
How long do you cook a crab cake in the oven?
Add the butter. Once melted, cook the crab cakes 4-5 minutes per side, until golden-brown. For Baked Crab Cakes: Preheat the oven to 450 degrees F. Melt the butter and drizzle it around the crab cakes on the baking sheet. Bake for 10-12 minutes, flipping once after 5 minutes.
How long does it take to cook a frozen crab cake?
Set your oven to 375°F (190°C) and allow it to reach this temperature before placing the crab cakes inside. The cooking time for frozen crab cakes in the oven can vary depending on their size and the brand you are using. As a general guideline, a 4-ounce crab cake will typically take around 25-30 minutes to cook fully.
How long do you bake a thawed crab cake?
Coat your baking sheet with spray-on oil and place your cakes on the sheet. For thawed crab cakes, bake for 15 minutes, turning them halfway through to make sure each side is golden brown. If you’re cooking crab cakes that are frozen, bake for 25 minutes, flipping halfway through. Baking may be healthier, but crab cakes are traditionally fried.
How do you cook crab cakes in a crock pot?
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate. Serve warm with chipotle mayo sauce for dipping.