The Best Crab Cakes Recipe (2024)

FAQs

Is it better to pan fry or bake crab cakes? ›

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).

There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

The Differences In Maryland Crab Cakes

For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together.

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or co*cktail sauce or tartar sauce.

Fried crab cakes are tasty, but broiling truly allows the flavors and textures to shine through. Broil on the lower setting, and do not flip them. The meat is already cooked; you are simply cooking the egg and solidifying the filling. These crab cakes are delicate because of that beautiful lump meat.

Aside from the price, one of the main reasons to fry your crab cakes in a vegetable oil like canola oil is that it has a neutral flavor that won't change the taste of the cakes. This will allow the flavor of the crabmeat (plus any spices and veggies) to really shine through without extra or unwanted notes from the oil.

Boiling crabs is one of the most well-known and popular techniques for preparing crabs. You'll just need a large pot, a pair of tongs, and your favorite seasonings.

Make the Crab Cakes

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.

Using canned crab meat that hasn't been fully drained may lead to extra liquid in the mixture, making the cakes mushy. Using low-quality crab meat may also lead to mushy cakes, which is why I recommend using lump crab meat.

Bake to an internal temperature of 165F (approx. 25-30 minutes for 4 ounce crab cakes). For crispier crab cakes ,finish by broiling to desire color.

What are the ingredients in specially selected crab cakes? ›

crab meat (portunus spp), sauce (soybean oil, water, egg, acetic acid, sugar, salt, worcestershire sauce [malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, spice flavor], mustard powder, xanthan gum and tara gum [stabilizers]), bread crumbs (wheat flour, salt, ...

Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course. They are breaded and usually deep-fried to create a crusted outer layer with a delicious and soft filling.

Today's Crab Cake

Many Marylanders swear by specific recipes and label all others as heresy. The basis of the recipe is always the same though, fresh lump blue crab meat, and a generous sprinkle of Old Bay, another Maryland original.

For the crispiest cakes and the cleanest crab flavor, I like a neutral oil for the job, but no shade if you prefer unsalted butter. Just make sure the oil (or butter) is good and hot before adding the patties. Monitor the heat carefully while frying; reduce as needed to prevent burning.

After you open a can of crab, drain the juice and rinse the meat off before using it for the best flavor and to remove any preservatives left on the crab.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.

Instead, look for lump crab meat in the seafood section of your grocery store. This meat comes from the body of the crab and it is chunky enough that it is ideal for crab cakes. Other types of crab meat, such as backfin or claw meat, have a slightly flakier texture that's less ideal for cakes.

There is another unique benefit to baking over frying. Since frying, both deep-frying and pan-frying alike, use higher temperatures than baking, there is some loss of important nutrients.

Pan-frying is a popular cooking method for premade crab cakes. Heat a small amount of oil or butter in a skillet over medium heat. Carefully place the crab cakes into the pan and cook for about 4-5 minutes on each side or until they develop a crispy crust and are heated through.

What is the best way to heat up crab cakes? ›

Place crabcakes on a cookie sheet. Bring oven to 350° temperature. Turn oven off and place crabcakes in hot oven for approximately 10 minutes. Or, you can microwave on paper towels for approximately 60 seconds.

In a skillet over medium heat, the crab cakes should be fully cooked and golden brown after about 5-6 minutes on each side (or 10-12 minutes in total).