Keep leftover crab cakes in an airtight container, in the refrigerator up to two days. Reheat your crab cakes in a lightly oiled skillet, covered, and over medium-low heat. Flip them once and cook them until heated through for about 5 minutes. They can also be microwaved to reheat by placing them on a microwave-safe plate and covering them with a paper towel. Microwave for about 1 minute and 40 seconds for two cakes on high power.