How to Cook Crab Cakes, Bites & Stuffed Mushrooms

Three Ways to a Golden Crab Cake

Our 5+ oz jumbo lump crab cakes arrive frozen and fully formed, so the only cooking decision is the method. All three below work; they differ in crust, speed and attention required. Whichever you choose, start with thawed cakes and stop at golden brown.

Broil

1. Preheat the oven on the broil setting.
2. Place thawed crab cakes on a broiler pan or baking sheet.
3. Broil for approximately 12 to 14 minutes, until the tops are golden brown and crispy.

Broiling is the hands-off method: no flipping, no oil, and a dozen cakes cook as easily as two.

Bake, Then Broil

1. Preheat the oven to 350°F.
2. Place thawed cakes on a baking sheet and top each with a pat of butter, or drizzle with melted butter.
3. Bake for approximately 7 to 8 minutes.
4. Finish under a preheated broiler for 3 to 4 minutes, until golden brown.

The butter bastes the cake as it melts, and the broiler finish adds the color baking alone will not give you.

Sauté

1. Heat oil in a large skillet on high until hot but not smoking.
2. Add thawed cakes and sauté for approximately 3 to 4 minutes per side, until golden brown.
3. Drain on a paper towel before serving.

The skillet gives the crispest crust of the three, at the cost of turning each cake once and watching the pan.

Cooking the 1½ oz Crab Cake Bites

The smaller crab balls follow the bake-then-broil pattern on a shorter clock: 350°F for 5 to 6 minutes over a little butter, then 2 to 3 minutes under the broiler for a golden top. They go from freezer to appetizer tray in about fifteen minutes.

Broiling Crab-Stuffed Mushrooms

For prepared crab-stuffed mushroom caps, preheat the broiler and arrange the caps on a baking sheet. Drizzle them lightly with melted butter, place the pan on a lower oven rack, and broil for 10 to 15 minutes, until the tops are golden and the filling is heated through. Watch closely near the end because broilers vary.

Watch: Cooking Jumbo Lump Crab Cakes

Frequently Asked Questions

Should I thaw the cakes first?

Yes. Thaw in the refrigerator, then cook. A frozen center will not finish before the outside overcooks.

Which method is best?

Broil for convenience, sauté for the crispest crust, bake-then-broil for the middle path with a buttery finish. The crab is the same excellent meat in all three.

What should I serve with them?

Our guide to the five best crab cake sides has the full answer; lemon wedges are non-negotiable.