Best Ways to Cook Store-Bought Crab Cakes

Contents

1 Unlock Deliciousness: Your Guide to Perfect Store-Bought Crab Cakes

Unlock Deliciousness: Your Guide to Perfect Store-Bought Crab Cakes

Craving the exquisite taste of crab cakes but short on time? Store-bought crab cakes are a fantastic solution, offering convenience without sacrificing flavor. Whether you picked them up from the freezer aisle or the fresh seafood counter, transforming them into a golden, crispy, and utterly delicious meal is simpler than you think. This guide will walk you through the best methods to cook store-bought crab cakes, ensuring a restaurant-quality experience right in your own kitchen.

Before You Start: Essential Tips for Success

No matter which cooking method you choose, a few foundational tips will help you achieve crab cake perfection:

Check the Packaging: Always prioritize the instructions on your specific crab cake package. Brands vary, and their recommendations are tailored to their product.
Internal Temperature is Key: For food safety and optimal taste, aim for an internal temperature of 165°F (74°C). A reliable food thermometer is your best friend here. Insert it into the thickest part of the crab cake.
Thawed vs. Frozen: Most methods work for both, but cooking times will differ significantly. If thawing, do so safely in the refrigerator overnight. Avoid refreezing thawed crab cakes.

Method 1: Baking – The Hands-Off Favorite

Baking is a fantastic option if you prefer a less oily, more hands-off approach, or if you’re cooking a larger batch. It yields a beautifully golden exterior and a tender, flaky interior.

How to Bake Store-Bought Crab Cakes:

Preheat Your Oven: Get your oven hot! Preheat it to 375-400°F (190-200°C). This high heat helps create that coveted crispy crust.
Prepare Your Pan: Line a baking sheet with parchment paper or aluminum foil for easy cleanup. You can also lightly grease it with cooking spray or a touch of oil.
Arrange the Crab Cakes: Place your crab cakes on the prepared baking sheet, ensuring they have enough space between them for even air circulation. Don’t overcrowd the pan.
Bake to Perfection:
- For Thawed Crab Cakes: Bake for 15-20 minutes, or until they are golden brown and reach an internal temperature of 165°F. You might want to gently flip them halfway through for even browning, but it’s not strictly necessary.
- For Frozen Crab Cakes: Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F. Again, a flip halfway through can enhance crispiness.
Rest and Serve: Once cooked, remove them from the oven and let them rest for a minute or two before serving.

Pro Tip: For an extra crispy crust, brush the tops of the crab cakes with a little melted butter or olive oil before baking.

Method 2: Pan-Frying – For Ultimate Crispiness

Pan-frying is a classic method that delivers an incredibly crispy, golden-brown crust while keeping the inside moist and flavorful. It’s quick and perfect for a few crab cakes.

How to Pan-Fry Store-Bought Crab Cakes:

Pat Them Dry: This step is crucial for crispiness! Gently pat the crab cakes with paper towels to remove any excess moisture.
Heat the Pan: Place a large skillet (cast iron works wonderfully) over medium-high heat. Add 1-2 tablespoons of a neutral oil (like vegetable, canola, or grapeseed oil), or a combination of oil and butter for extra flavor.
Cook the Crab Cakes: Once the oil shimmers and is hot (but not smoking), carefully place the crab cakes in the pan. Don’t overcrowd – cook in batches if necessary.
Flip and Finish:
- For Thawed Crab Cakes: Cook for 3-5 minutes per side, until deeply golden brown and the internal temperature reaches 165°F.
- For Frozen Crab Cakes: Cook for 6-8 minutes per side, or until golden brown and heated through to 165°F.
Drain and Serve: Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil. Serve immediately.

Pro Tip: Maintain a consistent medium-high heat. If the pan is too hot, the exterior will burn before the inside cooks; too low, and they’ll soak up too much oil.

Method 3: Air Frying – The Modern Marvel

The air fryer has become a kitchen superstar for a reason, and cooking crab cakes is one of its shining achievements. It produces incredibly crispy results with minimal oil and fuss.

How to Air Fry Store-Bought Crab Cakes:

Preheat (Optional but Recommended): Preheat your air fryer to 350-375°F (175-190°C) for 2-3 minutes.
Lightly Oil: Lightly spray the crab cakes with cooking oil (an oil mister works great) or brush them with a little oil. This helps with crispiness and prevents sticking.
Arrange in Basket: Place the crab cakes in a single layer in your air fryer basket. Do not overcrowd; cook in batches if needed.
Air Fry:
- For Thawed Crab Cakes: Air fry for 10-12 minutes, flipping halfway through, until golden brown and 165°F internally.
- For Frozen Crab Cakes: Air fry for 15-20 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
Check and Serve: Use your food thermometer. Once done, remove carefully and enjoy!

Pro Tip: Different air fryer models can vary in cooking time and temperature, so keep an eye on them during the first batch.

Method 4: Deep Frying – For Restaurant-Quality Indulgence

For that authentic, crispy, restaurant-style crab cake experience, deep frying is the way to go. It’s a bit more involved but utterly delicious.

How to Deep Fry Store-Bought Crab Cakes:

Pat Dry: Just like pan-frying, patting the crab cakes dry is essential to prevent oil splattering and ensure crispiness.
Heat the Oil: Fill a deep pot or deep fryer with enough neutral oil (like vegetable or canola) to submerge the crab cakes. Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Carefully Fry: Working in small batches (to avoid dropping the oil temperature too much), carefully lower the crab cakes into the hot oil.
Cook Until Golden:
- For Thawed Crab Cakes: Fry for 2-4 minutes, or until they are golden brown and floating.
- For Frozen Crab Cakes: Fry for 4-6 minutes, or until golden brown and the internal temperature reaches 165°F.
Drain and Serve: Use a slotted spoon or spider to remove the crab cakes from the oil and place them on a wire rack set over paper towels to drain excess oil.

Safety First: Be extremely cautious when deep frying. Don’t overcrowd the pot, never leave hot oil unattended, and have a fire extinguisher nearby.

Method 5: Grilling – A Summer Treat (for firm crab cakes)

While less common for store-bought crab cakes, grilling can infuse a wonderful smoky flavor, especially with sturdier varieties. This method works best with crab cakes that are firm and hold their shape well.

How to Grill Store-Bought Crab Cakes:

Prepare the Grill: Preheat your grill to medium heat. Clean the grates well and oil them to prevent sticking. A grill mat or aluminum foil with holes can also be used for delicate cakes.
Ensure Firmness: For best results, ensure your crab cakes are firm, either from being slightly frozen or well-chilled.
Grill Them Up: Carefully place the crab cakes directly on the oiled grates or on your grill mat/foil.
Cook and Flip: Grill for 3-5 minutes per side, or until they have nice grill marks, are golden brown, and reach an internal temperature of 165°F.
Remove and Enjoy: Use a spatula to carefully remove the cooked crab cakes from the grill.

Pro Tip: If your crab cakes are particularly delicate, consider using a grill basket to prevent them from falling apart.

Serving Suggestions for Your Perfect Crab Cakes

Once your crab cakes are cooked to perfection, the fun doesn’t stop there! Elevate your meal with these delightful pairings:

Classic Sauces: Lemon wedges are a must! Serve with tartar sauce, cocktail sauce, or a spicy remoulade.
Fresh Sides: A crisp green salad, coleslaw, or steamed asparagus complements the richness of the crab cakes beautifully.
Heartier Options: Consider serving them with a side of rice pilaf, roasted vegetables, or even on a brioche bun for a gourmet sandwich.

Enjoy Your Homemade Crab Cake Feast!

With these straightforward methods, you’re now equipped to turn those store-bought crab cakes into a culinary triumph. Experiment with different cooking techniques to find your favorite, and don’t be afraid to get creative with your serving suggestions. Happy cooking!