How to fry crab cakes
Pan-fry crab cakes over medium heat for about 4 min per side (in butter, turning once), until golden brown on both sides and hot through. Treat the time as a starting point: piece thickness, your pan and how hot your burner runs all change it, so go by the color and the cue rather than the clock.
- Heat
- Medium heat
- Method
- Pan fry
- Starting time
- 4 min per sidein butter, turning once
- Piece size
- patties about 3 in wide, 3/4 in thick
- Done when
- golden brown on both sides and hot through
Numbers from Food Network (Tom Douglas): Chesapeake Bay Classic Crab Cakes. Celsius values are rounded.
Getting it right
- Dredge the patties on both sides in the crumb mixture. If you have time, chill them for an hour or more.
- Set a nonstick skillet over medium heat and melt about 2 tablespoons of butter for every 4 cakes.
- Pat off the loose crumbs and lay the cakes in the melted butter.
- Fry slowly, about 4 minutes per side, turning once with a spatula. If they brown too fast, lower the heat.
- They are done when both sides are golden brown and the centers are hot through.