Finishing & Cooling Crab Cakes

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How to finish cooking your crab cakes and cool them; learn this and more in this free online instructional cooking video about seafood taught by an expert.

Part of the Video Series: How to Cook Lobster, Crab, and Shrimp
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Video Transcript

All right we are back to show you the made from scratch crab cakes. I've got a good sear on these guys on the first side and this is the color that we are after; just a nice good golden brown. They are on the second side obviously right now. As you can see there is not a lot of residual clarified butter and that is what we wanted. We wanted just enough to keep these guys sliding around and getting that good color on the outside so that when we flipped them on the second side, there is no residual left. I am going to go ahead and finish these off in the oven just as they are nice and warm and hot for service. I've got the oven preheated to about 350. I am going to put them in there for about 4 minutes, maybe 5 and it will be finished. Sometimes if you make these guys thin enough it can be as quick as 3 minutes. For now the cooking procedure itself is done and I am going to go ahead and turn this fire off and put them in the oven for another 4 to 5 minutes and they will be ready to eat. All right we are back to show you the fished product for the made from scratch crab cakes and I finished them off in the oven in the same saute pan that I seared them in. I am going to go ahead and crank the oven off here and pull these guys out. That is the color that we are after and I will pull these out. I really don't need the spatula to pull them out but that is pretty much it. The reason that we wanted to finish them off in the oven is that we got a good nice sear and good nice color out of the stove top method and once we threw them in the oven, we kind of finished the cooking process so we got heat all around these guys so they are nice and hot and ready for service and the interior is done the way that it needs to be.

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