Fried

1. Place the crab cake package in the refrigerator on a plate lined with paper towels if the crab cakes are frozen. It takes about 2 to 3 hours to thaw crab cakes depending on thickness.

2. Heat a scant amount of oil in a nonstick saute pan on the stove over medium heat. Leave enough room between the crab cakes to turn them with a spatula.

3. Cook the crab cakes until golden brown, about 4 to 5 minutes each side. Stick the probe of an instant-read food thermometer into the crab cake to check the internal temperature. When the crab cake measures at least 165 degrees Fahrenheit, it is done and ready to serve.

Baked

1. Thaw the crab cakes on a plate lined with paper towels in the refrigerator if frozen, about 2 to 3 hours.

2. Heat the oven to 400 F. Place the crab cakes about 1 inch apart on a baking sheet lined with aluminum foil or parchment paper. Brush the tops of the crab cakes with a small amount of melted butter or oil.

3. Place the baking sheet in the middle of the oven. Bake the crab cakes until they turn golden brown, about 20 to 25 minutes depending on thickness.

4. Turn the broiler in the oven to a medium setting. Move the crab cake pan up closer to the broiler. Broil the crab cakes for two to three minutes, until they are golden brown and crispy looking.

5. Check the internal temperature of the crab cakes using an instant-read thermometer before pulling them from the oven. If the temperature is 165 F or higher, the crab cakes are done.