Making crab cakes with canned crab is a fantastic way to enjoy this classic dish without the hassle of dealing with fresh crab.

Whether you’re a seafood lover or just looking for an easy and impressive dish to serve at your next gathering, this recipe for crab cakes using canned crab is sure to please.

This recipe is simple, flavorful, and perfect for any occasion. 

Keep reading to learn how to make crab cakes with canned crab! 

Can you use canned crab meat for crab cakes?

Using canned crabmeat for crab cakes is a convenient and delicious alternative to fresh crab. 

Canned crab meat is a convenient, affordable, and versatile option that’s perfect for making crab cakes and more! 

Choosing the Right Canned Crab Meat for Crab Cakes

When selecting canned crab meat for your crab cakes, consider the following:

Jumbo Lump Crab Meat: This is the best option for crab cakes as it consists of larger, more intact pieces of crab that provide a nice texture and flavor.

Claw Meat: This is also a good choice, though it’s slightly darker and has a stronger flavor compared to lump meat.

Avoid Imitation Crab: For the best results, steer clear of imitation crab meat, as it won’t deliver the same taste or texture as real crab.

Homemade Crab Cakes Recipe 

Make sure to drain the canned crab meat thoroughly to avoid excess moisture in your crab cakes.

In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice.  Mix until well combined. 

Add the crab meat to the egg mixture, blend well. 

Use a ziploc bag and rolling pin to crush the crackers, add the cracker crumbs to the crab meat mixture. Mix until well combined. 

Using your hands, shape the mixture into patties about 3 inches in diameter and 1 inch thick. You should get about 6-8 crab cakes, depending on the size.

Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps them hold their shape while cooking.

How long do you cook crab cakes?

Prepare a skillet with melted butter over medium high heat. 

Carefully place the crab cakes in the skillet, being sure not to overcrowd the pan. Cook in batches if necessary.

Fry the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Be gentle when flipping them to avoid breaking.

Once cooked, transfer the crab cakes to a paper towel lined plate to drain any excess oil.

Serve the crab cakes hot, with lemon wedges and your choice of tartar sauce or remoulade on the side.

To store leftover crab cakes, cool them completely, wrap each individually in plastic wrap or aluminum foil, and place them in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This easy crab cake recipe is incredibly versatile. 

• cucumber salad
• cole slaw
• corn fritters
• hush puppies
• fried green tomatoes
• Cheddar Baked Biscuits
• Sweet Potato Fries
• Corn on the Cob
• Macaroni Salad
• Tartar Sauce
• Remoulade Sauce

Try These Recipes:

• Recipes Using Canned Crab
• Valentines Appetizers

• Steamed Seafood Boil
• Crab Stuffed Flounder 
• Salmon Cakes

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Easy Crab Cakes Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

We are going to show you how to make the absolute best crab cake recipe using fresh or canned crab. It is perfect to make all year long!

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Ingredients

• 1 1/2 cups crab meat
• 2 tbsp green onions, chopped
• 1 tsp tarragon, chopped
• ⅛ tsp red pepper flakes
• 4 tsp lemon juice, fresh (½ lemon squeezed)
• 3 tbsp mayonnaise
• 1 sleeve of Ritz crackers, or butter flavored crackers, crushed
• 1-2 tbsp of butter for cooking

Instructions

-In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice.  Mix until well combined. 

-Add the crab meat to the egg mixture, blend well. 

-Use a ziploc bag and rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined. 

-Form 8 small crab cakes and prepare a skillet with melted butter over medium high heat. 

-Add the crab cakes to the skillet and cook for 5 min approximately on each side or until a light golden brown. 

-Remove from heat, serve immediately. 

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