Crab cakes are a delicious and popular appetizer meal, or snack that can be found on menus across the country. While crab cakes are often fried baking them is a healthier cooking method that results in a tender interior and crispy exterior when done right. But how long exactly should crab cakes bake to achieve crab cake perfection? Read on for a complete guide to baking times, tips, tricks, and frequently asked questions when it comes to cooking up the best baked crab cakes.
Factors That Determine Baking Time
There are a few key factors that will determine how long your crab cakes need to bake in the oven
Size and Thickness
The size and thickness of your crab cakes is one of the most important determinants of baking time. Smaller, thinner crab cakes will obviously bake faster than larger, thicker crab cakes. A good rule of thumb is that standard 2-3 inch crab cakes will need 15-20 minutes to bake, while jumbo 4 inch crab cakes may need 25-35 minutes. Adjust accordingly based on thickness too – a 1 inch thick jumbo crab cake will bake faster than a 2 inch thick one.
Fresh vs. Frozen
If you are baking crab cakes that were previously frozen, they will require a longer baking time than fresh crab cakes. Expect to add about 5-10 extra minutes to the baking time for frozen crab cakes depending on the size. It’s best to thaw them slightly before baking to help them cook evenly.
Oven Temperature
Higher oven temperatures will decrease baking times, while lower oven temperatures will increase baking times. The standard temperature for baking crab cakes is 375°F, but some recipes may call for slightly higher or lower temperatures. Get to know your oven’s hot and cool spots and use an oven thermometer for the most accuracy.
Ingredients
The amount and type of binder and filling ingredients used in your crab cake recipe will impact baking time. Crab cakes that are mostly crab meat will generally bake faster than those with a lot of breadcrumbs or other binders. More binder can mean longer baking times.
How Long to Bake Crab Cakes Based on Size
Now that you know what factors impact bake time, here is a more specific guide based on crab cake size:
- Small 1-2 inch crab cakes: 12-15 minutes
- Standard 2-3 inch crab cakes: 15-20 minutes
- Jumbo 3-4 inch crab cakes: 20-25 minutes
- Extra large/thick crab cakes: 25-35 minutes
These times are based on a typical crab cake recipe baked in a 375°F oven. Reduce time slightly for thinner crab cakes and extend time for thicker or frozen cakes.
Doneness Tests for Perfectly Baked Crab Cakes
Visual and textural cues are important ways to test if your crab cakes are fully baked. Here’s what to look for:
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Golden brown exterior – The top and bottom should be browned. Flip halfway through.
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Firm to the touch – A fully baked crab cake shouldn’t be mushy or wet. Press gently to test.
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Flaky texture – Use a knife to peek inside and check for an opaque, flaky interior.
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165°F internal temperature – Use an instant read thermometer for the most reliable doneness test.
Tips for Moist, Tender Baked Crab Cakes
The baking process can dry out crab cakes if you aren’t careful. Here are some pro tips for keeping them tender and moist:
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Add a small amount of mayo or sour cream to the filling mixture. The fat helps retain moisture.
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Wrap them loosely in foil for the first half of baking time, then uncover to brown.
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Brush the tops lightly with butter or oil before baking.
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Don’t pack the filling too densely. Leave some texture for steam to escape.
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Allow to rest 5 minutes after baking so juices can absorb back into the cakes.
Frequently Asked Questions
What temperature should I bake crab cakes at?
375°F is the ideal oven temperature for baking crab cakes. Some recipes call for 350 or 400°F, so follow recipe specifics.
How can I tell when they’re fully cooked without cutting them open?
Use the visual tests mentioned above and a meat thermometer inserted into the center that reads 165°F.
Can I bake frozen crab cakes without thawing first?
You can bake frozen crab cakes, but they will need more time in the oven – up to 10 extra minutes depending on size. Thaw first for the most even results.
Should I flip the crab cakes during baking?
Flipping the crab cakes halfway through baking encourages even browning on both sides. However, it’s not strictly required.
What’s the best dipping sauce for baked crab cakes?
Tartar sauce, remoulade sauce, lemon aioli, and cocktail sauce are all excellent dipping sauces for baked crab cakes.
How can I reheat leftover baked crab cakes?
Wrap in foil and reheat in a 350°F oven for 10-15 minutes until warm in the center. You can also reheat in the microwave or a skillet.
What kind of crab meat is ideal for crab cakes?
Lump crab meat provides the best texture, but a mix of lump and claw meat is also common. Avoid using imitation crab.
Achieving Crab Cake Greatness
With proper baking times, the right recipe adjustments, and a few easy techniques, your baked crab cakes can go from dry and mediocre to tender and juicy. Mastering the nuances of baking crab cakes takes some trial and error, but the rewards of a perfectly baked batch are well worth it. Whether you’re baking petite appetizer cakes or hearty entrée-sized versions, use this guide to get the oven time just right. Your guests will be begging for your top-secret, chef-worthy baked crab cake recipe in no time!
Overview: How to Make Maryland Crab Cakes
Crab cakes make a wonderful main dish or even as a sandwich on a toasted bun. If shaped smaller, mini crab cakes are a fabulous finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too.
The full written recipe is below, but here’s an overview.
- Whisk the flavors and binders together.
- Add the crab meat & filler.
- Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.
- Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.
- Grease baking pan & preheat oven. The oven gets pretty hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.
- Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.
- Bake: Bake the cakes on very high heat for about 12–14 minutes.
Baking vs. Sautéing: Some cook crab cakes on the stove, but I prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them in the oven at a high temperature. They cook very quickly and remain extra plump.
Best Crab Meat for Crab Cakes
The Chesapeake Bay is home to Maryland’s famous blue crabs. Opinions vary on what the best-tasting crab variety is, and it’s usually determined by where you live. Maryland crabs are known for their delicately sweet, buttery flavor, and Dungeness crabs, found on the West Coast, are known for their impressive size and meatier texture. If you aren’t steaming your own crabs for crab meat, let me help you navigate which crab meat is best for crab cakes.
Whichever crab variety you use, make sure you purchase crab meat labeled “hand-picked” or “fresh-picked,” which means that the crab meat has been picked through for shells and cartilage. (Still, it’s good practice to gently run your hands through the meat for any hard cartilage remnants.)
Crab meat sold out of the shell has been cooked and can be consumed. It’s very rare to find raw crab meat sold out of the shell—it’s almost always cooked before it’s picked out of the shell. At the market, you can find canned, frozen, or fresh (refrigerated) crab meat. Unrefrigerated canned crab meat doesn’t have an ideal flavor for crab cakes. If you need to use canned, look for canned crab meat in the refrigerated section of your market. The fresher the crab meat, the better the crab cake will taste. Ask your grocer where to find the freshest crab meat in the store. I purchase fresh crab meat sold in a 1-pound tub from the seafood counter in my grocery store. Sometimes the tubs are behind the glass or found on ice next to the seafood counter.
For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat. Lump crab meat guarantees those big, mouthwatering bites of crab. Don’t worry, all the other ingredients are pretty inexpensive.
