Crab cakes are a quintessential appetizer that can impress at any gathering Their crispy golden crust with a moist, flaky interior is irresistible. But achieving crab cake success relies heavily on nailing the right pan frying time Undercook them and you’ll end up with a soggy, unappetizing mess. Overdo it and your crab cakes will resemble dried hockey pucks. So how long should you cook crab cakes in the pan? Follow this guide for foolproof timing and tips to pan fry crab cakes to golden perfection every time.
Understanding the Delicate Art of Pan Frying Crab Cakes
Pan frying allows you to cook the crab cakes through while developing that essential crispy, browned exterior. The sizzling hot skillet provides direct contact for excellent browning and crust formation. Oven baking just can’t replicate the flavors and textures of a perfectly pan-seared crab cake. But finessing the pan frying process requires care and precision.
Crafting a Quality Crab Cake Foundation
You can’t achieve crab cake success without starting with quality ingredients. Splurge on fresh jumbo lump crab meat instead of imitation crab. Avoid crab meat that seems overly processed or broken down. The binder and seasoning is also key. A classic combo of mayo, Dijon, breadcrumbs, egg, lemon juice and Old Bay seasoning works wonderfully. Avoid overmixing and handle the crab meat gently when forming the cakes. Chilling the formed cakes firms them up so they hold their shape better during cooking.
Mastering the Pan Frying Technique
With quality crab cakes at the ready now focus on executing the pan frying properly. A heavy stainless steel or cast iron skillet conducts heat evenly for the best results. Clarified butter provides rich flavor while a neutral oil prevents burning. Heat the pan over medium-high heat until the oil shimmers. Carefully place the chilled crab cakes in the hot pan resisting the urge to crowd them.
Cook Time Depends Primarily on Crab Cake Size
The pan frying time can range quite a bit based on how large and thick your crab cakes are, Here are general guidelines
- 2-3 inch crab cakes: 2-3 minutes per side
- 3-4 inch crab cakes: 4-5 minutes per side
- 5-6 inch crab cakes: 5-7 minutes per side
Thinner crab cakes will obviously cook faster than a very thick crab cake. But don’t rely solely on cook times.
Visual Cues Signal Doneness
The best way to test doneness is by checking the color and opacity. You want a deep golden crust on both sides. Peek to ensure the interior is opaque throughout with no translucent portions. Use a knife to carefully check the center is heated through if unsure.
Pull the pan fried crab cakes off the heat once they achieve that ideal color and doneness. Enjoy them immediately while the exterior is still crispy.
Handy Tips for Crab Cake Pan Frying Success
Follow these tips for flawlessly pan-fried crab cakes every time:
- Use a thin metal spatula to gently flip the cakes.
- Cook in smaller batches to maintain oil temperature.
- Blot cooked crab cakes on paper towels to remove excess grease.
- If browning unevenly, brush tops lightly with oil.
- Resist the urge to press down on cakes during cooking.
- Reduce heat slightly if browning too quickly.
- Chill formed cakes 30 minutes before frying for better hold.
- Cook frozen crab cakes directly from freezer, adding 1-2 minutes per side.
Getting Creative with Crab Cake Fillings and Toppings
While crab shines as the star ingredient, there are plenty of ways to incorporate other flavors:
Fillings Ideas:
- Diced bell pepper
- Minced garlic
- Snipped chives
- Lemon zest
- Parmesan cheese
- Crumbled bacon
Topping Suggestions:
- Lemon wedges
- Tartar sauce
- Spicy remoulade
- Herb aioli
- Quick horseradish cream
- Mango salsa
- Avocado slices
Choosing the Perfect Side Dishes
A simple green salad always complements crab cakes nicely. Beyond that, the possibilities are endless. Consider these tasty pairings:
- Coleslaw
- Steak fries
- Rice pilaf
- Roasted asparagus
- Creamed spinach
- Southern-style green beans
- Roasted broccoli
With the ideal pan frying time now clearly mapped out, it’s time to savor the fruits of your labor. Perfectly pan-fried crab cakes deserve to be the star of any menu. Just be ready for the rave reviews and requests for seconds from lucky guests. Enjoy!
How To Make Crab Cakes
• Egg & Mayonnaise: Crabmeat needs a binder to hold together, and nothing does it better than good ol egg and mayonnaise. • Dijon Mustard, Worcestershire Sauce & Hot Sauce: This assertive trio contributes heat, tang, and umami, while having the good grace to leave the flavor of the crabmeat front and center. • Crabmeat: Sure, you’ll get the best crab flavor from fresh-picked meat, but canned crabmeat is no slouch and a whole lot easier to come by. I prefer jumbo lump for its amply sized pieces, but lump crabmeat—sometimes labeled “backfin”—is a worthy substitute. • Panko Bread Crumbs: I wanted a filler that wouldn’t weigh down my crab cakes or call attention to itself. Panko won on both counts, with saltines coming in a creditable second place.
Start by whisking together a highly flavored binder of beaten egg, mayo, Worcestershire, and hot sauce. Make sure to whisk until the egg is evenly incorporated and the mixture is homogeneous!
Now mix the crabmeat and panko, but be gentle about it—you want some nice, juicy pieces of crab still intact. A rubber spatula and a light touch will stand you in good stead. Gently fold the binder into the crabmeat mixture, mixing until fully coated and combined.
Once combined, form the mixture into patties; again, a light touch is called for. At this point, assuming you are using canned crabmeat, you could cover and refrigerate the patties for 1 to 2 days, but you’ll get the best results if you fry them off immediately.
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.
Though a good crab cake needs no embellishment beyond a squeeze of lemon juice, I can’t resist a good—actually, great—tartar sauce. Plate them up, serve with your favorite additions, and enjoy!
The full list of ingredients and directions can be found in the recipe below.
- What is the best type of crabmeat for crab cakes? I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. Its also made up of bigger chunks, instead of shredded smaller bits, which is ideal. While fresh crab is undeniably delicious, it’s often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.If you cant find jumbo (or dont want to splurge on it), use lump crabmeat—its mostly a blend of broken jumbo pieces. Whichever you choose, dont forget to pick through the crab meat to ensure there are no pieces of shell!
- What is the best way of cooking crab cakes? Although you could probably bake crab cakes, you’re best off searing them in a hot skillet with a neutral oil. That crunchy golden crust is half of what makes crab cakes so iconic. That said, if you’re averse to pan-frying, our air fryer crab cake recipe is another great option.
How to Cook Crab Cakes in Skillet
FAQ
How long to cook crab in a pan?
Add crab legs to the skillet; toss to coat with butter mixture. Simmer until completely heated through, 5 to 6 minutes. Serve hot and enjoy!
How do you know when crab cakes are done cooking?
Place crab cakes in the preheated oven for approximately 20 minutes or until the cakes are golden brown on top and firm to the touch. (Please make sure to keep an eye on them in the final five minutes.) When you remove the crab cakes, their internal temperature should be 145° F.
Is it better to bake or pan fry crab cakes?
How long do you cook pre-made crab cakes?