Frozen crab cakes are an easy way to incorporate crab into your regular diet. They do not need nearly as much care as fresh crab that you do not wish to freeze. You can keep frozen crab cakes in your freezer for up to three months as opposed to a mere three to five days in the refrigerator for fresh crab. You can take the crab cakes from completely frozen to fully baked in a mere 45 minutes, though the baking time is significantly faster if you thaw the crab cakes first.
Things You'll Need
Place the crab cakes in the refrigerator three to four hours before you wish to use them, if possible. This is not necessary, but it will allow them to thaw, which will make the cooking time significantly faster and produce better results.
Preheat your oven to 375 degrees F. Lightly grease a baking sheet with melted butter (or use a non-stick baking sheet). Place your thawed or frozen crab cakes onto this baking sheet, then brush the top of each one with a thin layer of melted butter.
Put the baking sheet into the oven and bake the crab cakes until they are done. For thawed crab cakes, this will probably be within 20 to 30 minutes. Frozen crab cakes will take up to 40 minutes or slightly more. Check visually that they are fully cooked (the crab cakes should be golden brown) and with a food thermometer (the internal temperature of the crab cakes should be at least 165 degrees F).
If you want browner, crispier crab cakes, broil them for up to a minute when you are done baking them.