Crab cakes taste best when they are golden on the outside and soft, moist, and tender on the inside. To get this perfect texture—and to make them safe to eat—you need to cook them to the correct internal temperature. Because crab cakes include seafood, eggs, mayonnaise, breadcrumbs, and seasonings, the right temperature is important for both flavor and food safety.
This full guide explains the exact internal temperature, how to check it, why it matters, cooking methods, signs of doneness, and common mistakes to avoid.
⭐ Correct Internal Temperature for Crab Cakes
The safe internal temperature for crab cakes is 165°F (74°C).
At 165°F, crab cakes are:
- Fully cooked
- Safe from harmful bacteria
- Moist inside
- Golden outside
- Firm enough to hold their shape
This temperature applies to:
- Fresh crab cakes
- Homemade crab cakes
- Frozen crab cakes
- Store-bought chilled crab cakes
- Jumbo lump, claw meat, or canned crab cakes
🦀 Temperature Stages Explained
Below 150°F (65°C): Undercooked
- Raw center
- Wet, mushy texture
- Unsafe to eat
- Eggs and mayo not heated enough
150–164°F (65–73°C): Almost Done
- Edges cooked
- Center still too soft
- Lacks firmness
- Not safe yet
165°F (74°C): Perfect
- Fully cooked
- Moist, juicy interior
- Crispy golden exterior
- Rich crab flavor
- Flakes gently when cut
175°F+ (79°C): Overcooked
- Dry, crumbly texture
- Rubber-like crab meat
- Bottom can burn quickly
- Flavor becomes dull and tough
Tip: Remove crab cakes as soon as they hit 165°F to keep them tender.
🔥 How to Check Internal Temperature
Use a digital probe thermometer for best accuracy.
Steps:
- Insert the thermometer into the thickest part of the crab cake.
- Make sure the probe does not touch the pan or baking tray.
- Wait until the temperature stops rising.
- If below 165°F, keep cooking and check again in 3–5 minutes.
🍳 How Long to Cook Crab Cakes (By Method)
1. Pan-Frying
- Heat oil over medium.
- Cook 3–5 minutes per side.
- Internal temp: 165°F.
Gives the crispiest crust.
2. Baking
- Oven at 375°F (190°C).
- Bake for 12–18 minutes.
- Flip halfway if you want a browned bottom.
- Internal temp: 165°F.
3. Air Frying
- Preheat to 375°F (190°C).
- Cook 10–12 minutes.
- Flip halfway for even crisping.
4. Deep Frying
- Oil at 350°F (175°C).
- Cook 3–4 minutes total.
- Let drain on paper towels.
5. Frozen Crab Cakes
Without thawing:
- Bake at 375°F for 20–25 minutes.
- Flip once.
- Must reach 165°F in the center.
🧭 Signs Crab Cakes Are Done (Without a Thermometer)
If you don’t have a thermometer, use these visual cues:
- Golden-brown exterior
- Center feels firm but soft when pressed
- Juices look clear—not wet or milky
- Cake holds its shape when lifted
- Flakes gently when cut
Still, a thermometer is the most reliable method.
💡 Why Internal Temperature Matters
1. Food Safety
Crab cakes include:
- Egg
- Seafood
- Mayo
- Breadcrumbs
These must reach 165°F to kill bacteria like:
- Salmonella
- Vibrio
- Listeria
2. Texture
Perfectly cooked crab cakes are:
- Moist inside
- Golden outside
- Not mushy
- Not dry
- Easy to slice or pick up
3. Flavor
Cooking to 165°F ensures:
- Seasonings bloom
- Crab flavor stays sweet
- Breadcrumbs bind properly
- No rubbery meat
❌ Common Crab Cake Mistakes
- Overmixing (breaks the crab pieces)
- Cooking on too-high heat (burns outside before inside cooks)
- Cooking too long (dry inside)
- Using cold crab cakes straight from the fridge (center stays cold)
- Pressing them too flat
🕒 Resting Time
After cooking, let crab cakes rest for 5 minutes.
This helps:
- Set the shape
- Keep moisture inside
- Make lifting and plating easier
📦 How to Store Crab Cakes
Cooked Crab Cakes
- Fridge: 3 days
- Freezer: 2 months
Uncooked Crab Cakes
- Fridge: 24 hours
- Freezer: 2–3 months
❓ FAQ: Crab Cake Internal Temperature
1. Can crab cakes be eaten at 160°F?
No. They must reach 165°F for safety.
2. Why are my crab cakes mushy?
They were cooked below 165°F or contain too much moisture.
3. Does canned crab still need to reach 165°F?
Yes. Because other ingredients (eggs, mayo) still require safe cooking.
4. Why do my crab cakes fall apart?
Too much handling or too little binder (egg/breadcrumbs).
5. How do I keep them juicy?
Cook only to 165°F, not higher than 175°F.
