Should You Thaw Frozen Crab Cakes Before Cooking? A Chef’s Guide

Crab cakes are a delicious meal that can be enjoyed year-round However, when using frozen crab cakes, a common question arises – should you thaw them before cooking or cook them straight from the freezer? As an experienced chef and crab cake enthusiast, I’m going to walk you through the pros and cons of thawing versus cooking frozen so you can decide the best method for your needs

Why Thawing is Usually Recommended

In most cases, thawing frozen crab cakes prior to cooking is the better option. Here’s why

• More Even Cooking Thawed crab cakes cook more evenly since the centers have been brought to refrigerator temperature before hitting the heat Frozen centers take longer to cook through which can lead to dry edges and underdone interiors.

• Better Texture: Allowing crab cakes to thaw helps preserve the delicate texture of the crab meat and other ingredients. Cooking from frozen can damage the texture, making it rubbery or mushy.

• Retains Moisture: Thawed crab cakes retain more moisture and juices during cooking compared to cooking frozen. The slower thaw allows moisture to distribute evenly.

• Enhances Flavor: Letting crab cakes thaw allows seasonings and other flavors to fully permeate the cakes before cooking. Frozen cakes don’t absorb flavors as well.

• Prevents Cracking: Thawed cakes hold together better during cooking than frozen ones which can crack or fall apart, especially when searing.

Thawing Methods and Tips

If you’ve decided thawing is best, here are some methods and tips:

• Refrigerator Thawing: Allow 8-12 hours thawing time in the refrigerator. Place frozen crab cakes on a plate or pan so juices can drain as they thaw.

• Cold Water Bath: Submerge frozen crab cakes (in a sealed bag) in cold water, changing water every 30 minutes. This speeds thawing to 1-2 hours.

• Microwave: I don’t recommend microwave thawing as it can partially cook crab cakes, but if you’re in a pinch, thaw at 30% power in 30 second bursts, flipping between.

• Season Before Cooking: You can season thawed crab cakes with spices, herbs or other flavorings right before cooking to add extra flavor.

• Fully Thaw Before Cooking: Crab cakes should be fully thawed through before hitting heat. Partially thawed cakes can lead to uneven cooking.

• Don’t Refreeze After Thawing: Once thawed, cook crab cakes immediately rather than refreezing which causes texture issues.

Is it Ever Okay to Cook Frozen?

For most home cooks, thawing frozen crab cakes before cooking is the best practice. However, there are some instances where cooking straight from frozen can work:

• Using Small Crab Cakes: If you have miniature 1-2 inch crab cakes, their smaller size may allow more even cooking from frozen state.

• Shallow Frying: Shallow frying in oil allows the outside to sear quickly sealing in moisture while heating the inside.

• Oven Baking: Baking in the oven at a moderate temp (375°F) lets heat slowly penetrate frozen crab cakes. Use a thermometer to ensure full cook through.

• Steaming: Steaming frozen crab cakes over simmering water is a very gentle heat method that can work, especially for smaller cakes.

• Adding Moisture: Cooking methods like braising, poaching or simmering frozen crab cakes in sauce or broth keep moisture levels high.

So while thawing is best, cooking from frozen can work well for smaller crab cakes or when using moist gentle cooking methods. I don’t recommend cooking large frozen crab cakes directly from freezer.

Handy Chart on Thawing vs Cooking Frozen

Here is a handy chart summarizing the key differences between thawing crab cakes before cooking vs cooking them straight from frozen state:

Cooking Your Thawed or Frozen Crab Cakes

Once you’ve decided on thawing or cooking from frozen, it’s time to get cooking! Here are some top cooking methods:

• Pan-Sear: I love searing thawed or partially frozen crab cakes in a hot skillet with butter or oil to get a crispy browned exterior. Cook 2-3 minutes per side.

• Shallow Fry: Coat crab cakes in panko or breadcrumbs then fry in 1⁄4 inch oil for 2-3 minutes per side until golden brown. Drain on paper towel.

• Oven Bake: For gentle even cooking, bake thawed crab cakes on a pan at 375°F for 12-18 minutes until heated through. Brush with melted butter or oil beforehand.

• Broil: For quick cooking and color, broil crab cakes 4-5 inches from high heat for 8-12 minutes, flipping halfway through. Watch closely to avoid burning.

• Grill: Sear thawed or partially frozen crab cakes on a hot grill for 2-3 minutes per side. Use a gentle direct/indirect heat combo.

• Poach/Simmer: For very delicate cooking, poach thawed or frozen crab cakes in simmering broth, wine or sauce until just heated through, 5-8 minutes.

• Air Fry: Spray crab cakes with oil then air fry at 400°F for 12-15 minutes, flipping halfway, until browned and cooked through.

The exact cooking times will vary based on size of your crab cakes and whether they’re thawed, partially thawed or fully frozen. Use an instant-read thermometer to confirm they reach an internal temperature of at least 165°F.

Storing Leftover Crab Cakes

For any leftover crab cakes, here are some storage tips:

• Allow to cool completely first before storing.
• Place in airtight container or resealable plastic bags.
• Refrigerate for 3-4 days.
• Can freeze for 2-3 months; thaw again before reheating.
• Reheat gently either in microwave, simmering sauce, oven or pan-fried.

Crab Cakes Are Worth the Hype

Crab cakes are so delicious when prepared properly. I hope these tips help you determine whether to thaw or cook from frozen and how to cook crab cakes for best results. Taking the time to thaw and using gentler cooking methods really helps bring out their full flavors and textures. Whether enjoying them as an appetizer or entree, crab cakes are a seafood delicacy worth savoring. Dig in and enjoy!