A delicacy to many, crab cakes that are either frozen or refrigerated from the store can taste just as good as the cakes you get from a high-end restaurant. If you want a healthy crab cake, you can decide to bake the cakes in the oven. For a greasy treat, you can pan-fry the cakes to a brown crisp. Knowing how to cook the cakes properly can help negate the frozen, nonfresh taste.
Things You'll Need
2 tbsp. of oil
Large nonstick pan
Pan Frying Crab Cakes
Coat a large nonstick pan with 2 tbsp. of oil and then set your stove to medium heat. Wait for the pan to begin smoking.
Fry the crab cakes until they have browned or crisped. This will take about five minutes on each side. Use a spatula to flip the crab cakes.
Remove the crab cakes and place them on a serving plate. If there is a lot of oil stuck to the crab cake, put a towel on the serving plate and then place the crab cakes onto the towel.
Baking Crab Cakes
Preheat the oven to 400 F and then place the crab cakes onto a sheet of wax paper. Place the wax paper onto a metal tray and then place the tray into the oven.
Set the timer for 20 minutes, but check the crab cakes in 15 minutes. This allows you to flip the crab cakes and check to see if they are brown.
Take the crab cakes out of the oven. Let them cool before serving.