Crab cakes are a delightful appetizer or main course, blending sweet crab meat with breadcrumbs, eggs, and seasonings. However, like any seafood, they are highly perishable. Knowing how long crab cakes last in the fridge is key to enjoying them safely.
In this article, we’ll cover everything you need to know, including:
- General fridge life of crab cakes
- Factors impacting shelf life
- Signs of spoiled crab cakes
- Freezing and thawing best practices
- Answers to frequently asked questions
Follow these tips to maximize the lifespan of your crab cakes and avoid foodborne illness.
How Long Do Crab Cakes Last in the Fridge?
Cooked crab cakes that have been promptly and properly refrigerated will generally last 3 to 4 days in the fridge before going bad.
This timeframe assumes high-quality ingredients were used and the crab cakes were cooked thoroughly to an internal temperature of 165°F. It also assumes proper storage conditions in the refrigerator at 40°F or below.
Crab cakes left out at room temperature for more than 2 hours should be discarded. Likewise, do not attempt to keep crab cakes longer than 3-4 days even if refrigerated. When in doubt, remember the old adage: “When in doubt, throw it out.”
What Factors Impact Crab Cake Shelf Life?
Several key factors influence how long crab cakes will last in the refrigerator
-
Freshness of ingredients: Fresher crab meat lasts longer. Older crab meat causes quicker spoilage.
-
Cooking method: Thorough cooking kills more bacteria. Crab cakes cooked to 165°F last longer than undercooked ones.
-
Storage conditions: Consistent refrigeration at 40°F or below is ideal. Higher fridge temps accelerate spoilage.
-
Handling Cleanliness prevents contamination Wash hands before and after handling,
-
Preparation method Homemade crab cakes may have slightly shorter shelf life than store-bought
-
Packaging: Airtight containers prevent drying out. Vacuum sealing also extends shelf life.
Taking steps to optimize these factors can maximize the shelf life of your crab cakes.
How to Tell if Crab Cakes Have Gone Bad
Rely on your senses to determine if crab cakes are still safe to eat or if they have spoiled. Do not consume crab cakes if you notice any of the following:
-
Bad smell: Discard crab cakes with an unpleasant, fishy, or ammonia-like odor.
-
Slimy texture: Any sticky or slimy consistency is a red flag for bacterial growth.
-
Discoloration: Graying, dullness, or mold is a visual sign of spoilage.
-
Sour taste: If crab cakes taste “off,” don’t take a chance. When in doubt, throw it out.
Trust your instincts. You can’t judge a crab cake by looks alone. Bacteria may be present even if the crab cake appears totally normal. Play it safe and discard older leftovers.
Freezing Crab Cakes for Long-Term Storage
Freezing is an excellent way to safely extend the shelf life of crab cakes, preserving them for 2-3 months in the freezer.
Follow these best practices:
-
Allow crab cakes to fully cool before freezing.
-
Individually wrap each crab cake in plastic wrap before placing in a freezer bag or air-tight container. This prevents freezer burn.
-
Label the container with the freezing date and recipe name so you know how old they are.
-
Thaw frozen crab cakes overnight in the fridge. Do not thaw at room temperature or refreeze after thawing.
Proper freezing technique maintains the flavor and texture of your crab cakes for several months. It also allows you to prepare them in advance for parties or meal prepping.
Frequently Asked Questions
Let’s review some common questions about crab cake storage and safety:
How long can you keep raw uncooked crab cakes in the fridge?
2-3 days maximum. Cook raw crab cakes within 48 hours for best quality. Discard any older uncooked crab cakes.
Can you refreeze crab cakes after thawing?
It’s not recommended. Refreezing degrades texture and flavor. Only refreeze if they remained cold during thawing.
What’s the best way to reheat crab cakes?
Bake at 350°F for 10-15 minutes until heated through. You can also pan fry in butter or oil. Microwaving is quick but can make them less crispy.
How do you prevent crab cakes drying out when reheating?
Add a small amount of water or broth to the baking dish to provide moisture. Loosely covering with foil also helps retain moisture when reheating.
Can you freeze cooked crab cakes?
Yes. Allow to fully cool, then wrap individually and freeze for 2-3 months. Thaw overnight in the fridge before eating.
Is it safe to eat crab cakes that sat at room temperature for 3 hours?
No. Discard any crab cakes left out for longer than 2 hours. Bacteria multiply rapidly at room temperature.
Do commercially prepared crab cakes last longer?
Sometimes. Check package dates and follow storage instructions. Vacuum sealing can extend shelf life slightly over homemade.
How can you tell if cooked crab cakes have gone bad?
Discard crab cakes that smell fishy or ammonia-like, are slimy, discolored, or taste sour even if they look okay otherwise.
Can you eat crab cakes cold from the fridge?
Yes, as long as they have been stored properly and are within the recommended 3-4 day period.
Is it safe to eat crab cakes that were in a cooler for 6 hours?
Only if ice was replenished and they stayed below 40°F the entire time. Use a food thermometer to check temperature.
The Bottom Line
With proper storage and handling, cooked crab cakes will last 3-4 days in the fridge. Observe safe refrigerator temperatures below 40°F. Freeze for longer storage, and rely on your senses to check for spoilage. Discard old crab cakes when in doubt rather than taking risks. Following these guidelines will keep your crab cakes safe and delicious.
How to serve Baked Crab Cakes
We like making a dinner out of these, serving them with some sides and eating them with a fork and some cocktail or tartar sauce on the side. They make great party food, especially since you can prepare them in advance and just bake them right before serving. You can make smaller hors d’oeurves-size versions and serve them as appetizers for a party or other event.
Another option is to make a crab cake sandwich by using a full-size crab cake between a buttered and toasted bun with some butter lettuce and an aioli or other sauce.
How to Make Crab Cakes
- Prep work: Preheat oven to 450°F. Line a baking sheet with parchment paper or a silpat mat.
- Mix the flavor enhancers and binding agents: Combine green onions, mayo, egg, parsley, Old Bay seasoning, dijon mustard, worcestershire sauce, lemon juice, salt, and pepper in a bowl. Whisk everything together with a fork.
- Gently mix in crabmeat and breadcrumbs: Toss gently to evenly moisten the breadcrumbs and meat. Try not to break up the crab meat any more than necessary. The mixture should look similar to tuna fish that you make for a sandwich when you think it still needs more mayo. It will just hold together, but not be overly wet.
- Shape crab cakes: Use a ½ cup measuring cup sprayed with nonstick spray to scoop out 6 equal-sized mounds of the crab mixture. Gently shape them into mounds or fat, round discs about 2 ½ inches across. Arrange the mounds on the prepared baking sheet.
- Bake: Place them in the preheated oven for 12-14 minutes. They should be turning golden brown on top and around the edges.
- Garnish and serve: Serve hot with your favorite dipping sauce and lemon wedges for squirting over the crab cakes.
