Crab cakes are a beloved dish in many parts of the world, and for good reason. These succulent patties of crab meat, breadcrumbs, and spices are a treat for the taste buds. While traditional methods of cooking crab cakes involve pan-frying, baking them in the oven is a healthier and often more convenient alternative. In this article, we’ll explore the ins and outs of cooking crab cakes in the oven, including the benefits, preparation methods, and tips for achieving perfect results.
The Benefits of Oven-Baked Crab Cakes
Before we dive into the nitty-gritty of cooking crab cakes in the oven, let’s take a look at some of the benefits of this method. Here are a few reasons why oven-baked crab cakes are a great choice:
- Less mess: Pan-frying crab cakes can be a messy affair, with oil splatters and crumbs flying everywhere. Baking them in the oven eliminates this problem, making cleanup a breeze.
- Healthier: Oven-baked crab cakes are a healthier option than their pan-fried counterparts. By using less oil, you can reduce the calorie and fat content of your crab cakes.
- Easier to cook in bulk: If you’re cooking for a crowd, oven-baked crab cakes are a great option. Simply shape your crab cakes, place them on a baking sheet, and bake until golden brown.
Preparing Your Crab Cakes for the Oven
Before you can cook your crab cakes in the oven, you’ll need to prepare them. Here’s a basic recipe for crab cakes that you can use as a starting point:
Ingredients:
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh parsley
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the panko breadcrumbs, onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper.
- In a large bowl, gently combine the crab meat, breadcrumb mixture, mayonnaise, egg, and parsley. Be careful not to break up the lumps of crab meat.
- Divide the crab mixture into 8-10 portions, depending on the size of crab cakes you prefer.
- Shape each portion into a round patty.
Shaping Your Crab Cakes
Shaping your crab cakes is an important step in the preparation process. Here are a few tips to help you get it right:
- Use a gentle touch: When shaping your crab cakes, be gentle to avoid breaking up the lumps of crab meat.
- Make them uniform: Try to make your crab cakes as uniform as possible so that they cook evenly.
- Don’t overwork the mixture: Avoid overworking the crab mixture, as this can make the crab cakes dense and heavy.
Cooking Your Crab Cakes in the Oven
Now that your crab cakes are prepared, it’s time to cook them in the oven. Here’s a basic cooking method you can follow:
- Place the crab cakes on a baking sheet lined with parchment paper.
- Drizzle the tops with a little bit of oil.
- Bake the crab cakes for 12-15 minutes, or until they’re golden brown and cooked through.
Cooking Times and Temperatures
The cooking time and temperature for your crab cakes will depend on their size and the temperature of your oven. Here are some general guidelines to follow:
| Crab Cake Size | Cooking Time | Temperature |
| ————– | ———— | ———– |
| Small | 8-10 minutes | 375°F (190°C) |
| Medium | 12-15 minutes | 375°F (190°C) |
| Large | 18-20 minutes | 375°F (190°C) |
Internal Temperature
To ensure that your crab cakes are cooked through, it’s a good idea to check their internal temperature. The internal temperature of cooked crab cakes should be at least 145°F (63°C).
Tips for Achieving Perfect Results
Here are a few tips to help you achieve perfect results when cooking crab cakes in the oven:
- Don’t overcook: Crab cakes can quickly become dry and overcooked. Keep an eye on them while they’re baking and remove them from the oven as soon as they’re golden brown.
- Use the right breadcrumbs: Panko breadcrumbs are a good choice for crab cakes because they’re light and airy. Avoid using regular breadcrumbs, as they can make the crab cakes dense and heavy.
- Don’t overcrowd the baking sheet: Make sure to leave a little bit of space between each crab cake on the baking sheet. This will help them cook evenly and prevent them from steaming instead of browning.
Serving Your Crab Cakes
Once your crab cakes are cooked, it’s time to serve them. Here are a few ideas for sides and sauces:
- Cocktail sauce: A classic choice for crab cakes, cocktail sauce is made with ketchup and horseradish.
- Tartar sauce: Another popular choice, tartar sauce is made with mayonnaise and chopped pickles.
- Remoulade sauce: A creamy sauce made with mayonnaise and herbs, remoulade is a great choice for crab cakes.
- Mixed greens: A simple green salad is a great side dish for crab cakes.
- Roasted vegetables: Roasted vegetables like asparagus and Brussels sprouts are a tasty and healthy side dish.
By following these tips and techniques, you can create delicious oven-baked crab cakes that are sure to impress your family and friends. Whether you’re a seasoned chef or a beginner in the kitchen, cooking crab cakes in the oven is a great way to enjoy this tasty dish.
What are the essential ingredients for making crab cakes?
The essential ingredients for making crab cakes include fresh or canned crab meat, breadcrumbs or panko, onions, bell peppers, eggs, mayonnaise, and seasonings such as salt, pepper, and Old Bay. You can also add other ingredients like chopped celery, parsley, or hot sauce to give your crab cakes extra flavor. It’s essential to use high-quality ingredients, especially the crab meat, to ensure that your crab cakes are flavorful and tender.
When selecting crab meat, look for jumbo lump or lump crab meat, which is less processed and has a more delicate flavor. You can also use canned crab meat, but make sure to drain the liquid and rinse it with water before using it. Fresh breadcrumbs or panko are also crucial, as they help bind the ingredients together and provide a crispy texture.
How do I prevent my crab cakes from falling apart?
To prevent your crab cakes from falling apart, it’s essential to handle them gently and not overmix the ingredients. When combining the ingredients, use a gentle folding motion to avoid breaking up the lumps of crab meat. You should also make sure that the mixture is not too wet or too dry, as this can cause the crab cakes to fall apart.
Another tip is to chill the crab cake mixture in the refrigerator for at least 30 minutes before shaping it into patties. This will help the ingredients to bind together and make the crab cakes more cohesive. When shaping the patties, use a gentle pressing motion to avoid compacting the ingredients too much. You can also coat the patties with a light dusting of breadcrumbs or panko to help them hold their shape.
What is the best way to cook crab cakes in the oven?
The best way to cook crab cakes in the oven is to bake them at a moderate temperature, around 375°F (190°C), for 12-15 minutes or until they are golden brown and crispy on the outside. You can also broil the crab cakes for an additional 1-2 minutes to give them a crispy top. It’s essential to use a baking sheet lined with parchment paper or a silicone mat to prevent the crab cakes from sticking.
When baking the crab cakes, make sure to leave some space between each patty to allow for even cooking. You can also brush the crab cakes with a little bit of oil or melted butter to help them brown and crisp up. Keep an eye on the crab cakes while they are baking, as the cooking time may vary depending on the size and thickness of the patties.
Can I make crab cakes ahead of time and refrigerate or freeze them?
Yes, you can make crab cakes ahead of time and refrigerate or freeze them. In fact, making the crab cake mixture ahead of time can help the flavors to meld together and the ingredients to bind. You can refrigerate the crab cake mixture for up to 24 hours or freeze it for up to 2 months.
When refrigerating or freezing the crab cakes, make sure to shape them into patties first and place them on a baking sheet lined with parchment paper or a silicone mat. Cover the crab cakes with plastic wrap or aluminum foil and refrigerate or freeze them until you are ready to bake them. When you are ready to bake the crab cakes, simply remove them from the refrigerator or freezer and bake them according to the recipe instructions.
How do I serve crab cakes?
Crab cakes can be served as an appetizer, main course, or side dish, depending on the size and occasion. They are often served with a tangy remoulade sauce or a cocktail sauce, which complements their rich and savory flavor. You can also serve crab cakes with a side of coleslaw, salad, or roasted vegetables to provide a refreshing contrast.
When serving crab cakes, make sure to garnish them with fresh herbs like parsley or chives, which add a pop of color and freshness. You can also serve crab cakes on a bed of greens or on a toasted bun, which provides a crunchy texture and helps to soak up the juices. Whatever way you choose to serve crab cakes, they are sure to be a hit with your family and friends.
Can I use different types of crab meat for making crab cakes?
Yes, you can use different types of crab meat for making crab cakes, depending on your personal preference and the availability of ingredients. Some popular types of crab meat include jumbo lump crab meat, lump crab meat, flaked crab meat, and canned crab meat. Each type of crab meat has its own unique flavor and texture, so you may need to adjust the recipe accordingly.
Jumbo lump crab meat is considered the best type of crab meat for making crab cakes, as it has a delicate flavor and a tender texture. Lump crab meat is also a good option, as it is less expensive than jumbo lump crab meat but still has a rich flavor. Flaked crab meat is a good option if you want to make crab cakes with a more uniform texture, while canned crab meat is a convenient option if you can’t find fresh crab meat.
How do I store leftover crab cakes?
Leftover crab cakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When storing leftover crab cakes, make sure to place them in an airtight container and cover them with plastic wrap or aluminum foil. You can also store leftover crab cakes in a zip-top plastic bag or a covered container.
When reheating leftover crab cakes, you can bake them in the oven at 350°F (180°C) for 5-7 minutes or until they are heated through. You can also pan-fry leftover crab cakes in a little bit of oil until they are crispy and golden brown. Whatever way you choose to reheat leftover crab cakes, make sure to serve them hot and enjoy!