The idea is to get them crispy on the outside and softly medium-cooked on the inside, making sure that they’re fully done. Sometimes you’ll need to leave the crab cakes for another 5 minutes. I’ve found that you often need to tweak the temperature depending on how quick your oven responds. Turn the cakes over and lower the temperature to 350☏. Place the cakes on a tray with a baking paper, and cook for 5 minutes on one side. Non-virgin olive oil works best, as they’re about to go into a hot oven. When defrosted, preheat the oven to 390☏, and coat the crab cakes in olive oil on both sides. If they’re from the supermarket, either way is fine. Alternatively you can defrost for a few hours on a tray at room temperature.ĭefrosting in water works best, so if you’ve got those crab cakes from the fishmongers, use this method.
Defrost them in the fridge overnight, in a closed zip bag in water of room temperature for 3-4 hours. If you have time to defrost the crab cakes beforehand your crab cakes will taste much fresher. So, here’s the chef’s way to bake frozen crab cakes and make them taste as good as fresh. But, more often than not, something being frozen doesn’t actually matter as much as you think. The true chef way is of course to make everything from scratch. This method of baking frozen crab cakes takes 25 minutes. Serve with tartar sauce (you can make this quickly by chopping up a charlotte onion, some pickles, capers and dill, mixed in with mayonnaise, Dijon, black pepper, and lemon juice) and some fresh dill. Place the cakes on a tray with baking paper, and drizzle some olive oil on both sides of the cakes.īake for 15 minutes, turn over, and then bake for another 10 minutes. You can also find your own route, picking and choosing between the two methods. Sometimes the food just needs to be there and be done.īeing a chef, I of course do think it’s all worth a bit of time and effort, but even I take the quicker way sometimes! Let’s be honest, we don’t always have time to defrost and fix everything in the kitchen. One’s a bit longer, and the other’s the simple, straightforward way. I’ll take you through the best ways I’ve found to bake crab cakes. The dip will take you as long as the crab cakes are in the oven. The trick is in having the right temperature, and serving with the right sides.Ī crab cake served with tartar sauce with homemade mayonnaise will be streets ahead of one served with your store-bought mayonnaise.
To learn more about each method and how to get the most out of them, read on! How to Bake Frozen Crab CakesĪs with anything frozen, there are two secrets every chef knows.
In a hurry? Here’s a quick overview of how long it takes to cook frozen crab cakes, depending on the method you use: Method How Long it Takes Baked in Oven - The Simple Way 25 minutes Baked in Oven - The Chef's Way 15-20 minutes plus 3-4 hours to defrost Sautéing - Defrosting First 5 minutes plus 3-4 hours to defrost Sautéing - From Frozen 10 minutes Deep Frying 6 minutes plus 3-4 hours to defrost Air Frying 10 minutes