Crab cakes are a delicious treat, but sometimes making them from scratch feels like a lot of work. Good news! Store-bought crab cakes can be just as tasty, as long as you know how to cook them right. This guide will walk you through everything you need to know, from choosing the best crab cakes to mastering different cooking methods.
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Choosing the Best Store-Bought Crab Cakes
Not all store-bought crab cakes are created equal. Here’s what to look for:
* **Crab Meat Quality:** Check the ingredient list. The best crab cakes will list crab meat as the primary ingredient. Look for varieties that specify “jumbo lump” or “lump” crab meat for the best texture and flavor. Avoid those with a lot of filler.
* **Ingredients:** A shorter ingredient list is generally better. You want to see crab meat, breadcrumbs, mayonnaise, and seasonings, not a bunch of unrecognizable additives.
* **Appearance:** The crab cakes should look moist and have visible chunks of crab meat. Avoid packages with dry, cracked, or overly uniform-looking cakes.
* **Freshness:** Check the expiration date to ensure freshness. Frozen crab cakes can be a good option if you’re not planning to cook them immediately.
Different Cooking Methods for Crab Cakes
There are several ways to cook store-bought crab cakes, each with its own advantages. Let’s explore the most popular methods:
Baking
Baking is a healthy and convenient option. It’s great for cooking multiple crab cakes at once with minimal effort.
**Instructions:**
1. **Preheat:** Preheat your oven to 375°F (190°C).
2. **Prepare:** Lightly grease a baking sheet or line it with parchment paper.
3. **Arrange:** Place the crab cakes on the prepared baking sheet, leaving some space between them.
4. **Bake:** Bake for 15-20 minutes, flipping halfway through, until golden brown and heated through. The internal temperature should reach 165°F (74°C).
**Tips:**
* For extra crispiness, brush the crab cakes with melted butter or oil before baking.
* If the crab cakes are frozen, add a few extra minutes to the cooking time.
Pan-Frying
Pan-frying gives crab cakes a crispy exterior and a moist interior. It’s a quick and easy method for a smaller batch.
**Instructions:**
1. **Heat Oil:** Heat about 1-2 tablespoons of oil (such as olive oil or canola oil) in a non-stick skillet over medium heat.
2. **Cook:** Once the oil is hot, carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan.
3. **Fry:** Cook for 4-5 minutes per side, until golden brown and heated through.
**Tips:**
* Use medium heat to prevent burning the outside before the inside is cooked.
* Don’t overcrowd the pan, as this can lower the oil temperature and result in soggy crab cakes.
* Pat the crab cakes dry with a paper towel before frying to help them crisp up better.
Air Frying
Air frying is a fantastic way to cook crab cakes with less oil. It produces a crispy exterior similar to pan-frying but with fewer calories.
**Instructions:**
1. **Preheat:** Preheat your air fryer to 375°F (190°C) if required by your model.
2. **Prepare:** Lightly spray the air fryer basket with cooking spray.
3. **Arrange:** Place the crab cakes in the air fryer basket in a single layer.
4. **Air Fry:** Cook for 8-12 minutes, flipping halfway through, until golden brown and heated through.
**Tips:**
* Check the crab cakes frequently to prevent overcooking.
* No need to thaw the crab cakes beforehand; just add a few minutes to the cooking time.
Broiling
Broiling is a fast way to cook crab cakes, giving them a browned top.
**Instructions:**
1. **Preheat Broiler:** Preheat your broiler on high.
2. **Prepare:** Place the crab cakes on a broiler-safe pan.
3. **Broil:** Broil for 3-5 minutes, or until golden brown, watching carefully to prevent burning.
**Tips:**
* Keep a close eye on the crab cakes while broiling, as they can burn quickly.
* Position the pan a few inches away from the broiler to prevent burning.
Tips for Perfectly Cooked Crab Cakes
* **Don’t Overcook:** Overcooked crab cakes can become dry and rubbery. Use a thermometer to ensure they reach an internal temperature of 165°F (74°C).
* **Handle Gently:** Crab cakes can be delicate, so handle them gently when flipping or transferring them.
* **Thaw if Necessary:** If your crab cakes are frozen, you may need to thaw them slightly before cooking for more even results.
* **Add Moisture:** Brushing with butter or oil before cooking can help retain moisture and enhance browning.
Serving Suggestions
Crab cakes are incredibly versatile and can be served in various ways:
* **As an Appetizer:** Serve them with a dipping sauce like tartar sauce, remoulade, or aioli.
* **As a Main Course:** Pair them with a side salad, roasted vegetables, or coleslaw.
* **In a Sandwich:** Make a delicious crab cake sandwich with lettuce, tomato, and your favorite sauce on a toasted bun.
Frequently Asked Questions
**Q: Can I cook frozen store-bought crab cakes?**
A: Yes, you can! Just add a few extra minutes to the cooking time to ensure they are heated through. Follow the specific instructions for your chosen cooking method.
**Q: How do I keep crab cakes from falling apart?**
A: Handle them gently and avoid flipping them too often. Make sure your cooking surface is hot enough before adding the crab cakes to help them set quickly.
**Q: What’s the best oil for pan-frying crab cakes?**
A: Oils with a high smoke point, such as canola oil, vegetable oil, or clarified butter, work well for pan-frying crab cakes.
**Q: Can I reheat cooked crab cakes?**
A: Yes, you can reheat them in the oven, air fryer, or microwave. For best results, reheat them in the oven or air fryer to maintain their crispiness.
**Q: What dipping sauces go well with crab cakes?**
A: Tartar sauce, remoulade, aioli, cocktail sauce, and lemon-butter sauce are all great options for dipping crab cakes.
Now that you’re armed with all this knowledge, go ahead and cook up some delicious store-bought crab cakes! With the right techniques, you can enjoy a restaurant-quality meal in the comfort of your own home.