How Do I Cook Crab Cakes

Crab cakes hold together best when the mixture is chilled before cooking and handled gently. So if you are asking yourself, how do i cook crab cakes without them falling apart, the answer starts long before the pan gets hot. You need cold filling, a light hand, and the right heat.

This guide walks you through pan frying, baking, and broiling. You will also learn how to pick good crab meat and how to tell when a crab cake is done.

There are three main ways to cook crab cakes at home. Each one gives you a different texture on the outside.

Pan frying gives a golden, crispy crust and takes about 8 minutes total.
Baking is hands off and works well for a big batch, taking 15 to 20 minutes.
Broiling gives a quick browned top in about 8 to 10 minutes.

No matter which method you pick, the filling has to be cold. Chilling the mix for at least 30 minutes keeps the cakes from breaking apart in the pan.

What You Need Before You Start

Good crab cakes are mostly crab. Use lump crab meat if you can afford it. Jumbo lump is even better but it cost more. If you use claw meat, the flavor is stronger but the texture is stringier.

You also need a binder. Most recipes use mayonnaise, egg, and a small amount of breadcrumbs or crushed crackers. Too many breadcrumbs turns your crab cake into a fishy hockey puck, so go easy.

1 pound lump crab meat, picked over for shells
1 large egg
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay or similar seasoning
1/4 cup panko or crushed saltines
1 tablespoon chopped parsley
Oil or butter for cooking

Step By Step: Pan Frying Crab Cakes

Pan frying is the classic method and my personal favorite. Here is how to do it right.

Pick through the crab meat with your fingers. Remove any shell pieces. Do this gently so you don’t shred the lumps.
In a large bowl, whisk the egg, mayo, mustard, seasoning, and parsley together.
Add the crab and the panko. Fold with a rubber spatula. Do not stir hard. You want the lumps to stay whole.
Shape into 6 to 8 patties. Pack them just enough to hold together. Pressing too hard makes them dense.
Place the cakes on a plate and cover them. Chill in the fridge for at least 30 minutes. One hour is better.
Heat 2 tablespoons of oil in a skillet over medium high heat. You want the oil hot but not smoking.
Carefully lay the cakes in the pan. Do not crowd them. Cook in batches if needed.
Cook for 3 to 4 minutes per side until deep golden brown.
Move them to a plate lined with paper towels to drain.

If your cakes start to fall apart in the pan, you probably flipped them too soon. Wait until a crust forms before you turn them.

How To Bake Crab Cakes In The Oven

Baking is easier and less messy. It also uses less oil.

Preheat your oven to 400 degrees Fahrenheit.
Line a sheet pan with parchment paper. Brush it with a little oil.
Place the chilled cakes on the pan with space between them.
Brush the tops lightly with oil or melted butter.
Bake for 15 to 20 minutes, flipping once at the halfway point.

The cakes are done when they are firm to the touch and golden on both sides. An instant read thermometer should show 145 degrees Fahrenheit in the center.

How To Broil Crab Cakes For A Crispy Top

Broiling gives you a browned top without much oil. It works best with thicker cakes.

Set the oven rack about 6 inches from the broiler element.
Turn the broiler on high.
Place the chilled cakes on a foil lined pan.
Broil for 4 to 5 minutes per side.

Watch them close. Broilers burn food fast, and crab cakes go from golden to black in under a minute.

Tips For Crab Cakes That Stay Together

Keep the mixture cold until the second it hits the pan.
Use just enough binder. If the mix feels wet, add one more tablespoon of panko, not a half cup.
Handle the patties gently when shaping and flipping.
Use a thin spatula with a wide head for turning.
Let cooked cakes rest for 2 minutes before serving. This helps them set.

What To Serve With Crab Cakes

Crab cakes pair well with tartar sauce, remoulade, or a simple squeeze of lemon. For sides, try a light coleslaw, roasted corn, or a green salad. A baked potato also works if you want something heavier.

Leftovers keep in the fridge for up to 3 days. Reheat them in a skillet over medium heat or in a 350 degree oven for about 8 minutes. The microwave makes them rubbery, so avoid it if you can.

Common Mistakes To Avoid

Using too much filler, which hides the crab flavor.
Cooking cold cakes straight from the fridge without a hot enough pan.
Pressing the patties flat like burgers.
Flipping more then once.
Skimping on the chill time when you are in a rush.

Follow these steps and your crab cakes will hold together, taste sweet and briny, and get that crisp outside you want. The key is cold filling, gentle handling, and steady heat.

How Do I Cook Crab Cakes