Cooking your Crab Cakes

Note: All crab cakes should be cooked to an internal temperature of 160º. use a quality, instant-read thermometer in the center of the crab cake. Thaw under refrigeration.

Lump Crab Cakes: 

Captain Gene’s suggestion: Place frozen crab cakes on a rack on a cookie sheet, then put a slice of butter on each crab cake. Bake in the oven at 375º for 22 minutes, then pull them out and squeeze a little lemon on them and slide them under the broiler to crisp up the top. Do not walk too far from the oven, otherwise you’ll burn the crab cakes. Enjoy! 

Or, follow directions on Label:

Broil: Spray or coat pan with oil. Place pan on middle rack of oven. Turn cakes over once during cooking: 9 minutes from thawed; 12 minutes from frozen.

Bake: Pre-heat oven. Spray or coat pan with oil. Place pan on rack in the middle of oven. Turn cakes over once during cooking. For convection ovens, reduce cooking time by approximately a third: 400º for 15 minutes from thawed; 375º for 22 minutes from frozen.

Pan Fry: Cook in 2 tablespoons of oil on medium heat. Turn cakes over once during cooking: 5 minutes from thawed; Cooking from frozen not recommended.

Deep Fry: Heat oil from 325º to 350º. Fry for 3 minutes from thawed; frying from frozen is not recommended. Keep an eye on them as they tend to fall apart if