How to Make Perfect Crab Cakes with Canned Crab: A Step-by-Step Guide
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:
Easy Crab Cakes Recipe
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
- 1 egg
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.
These look so yummy! I love crab cakes but never attempted to make them. I may now!
Mmmmm…crab cakes… they are my favorite summertime indulgence. Great recipe!
Oh, how I love crab cakes! I need to figure out how to make them gluten-free.
Reesa, thanks for sharing your recipe at the Summer Family Fun party!
Barb! I eat gluten-free as well. I just use GF breadcrumbs! 🙂
Yum! I love crab, but I’m always afraid to buy – I have a low threshold for “fishiness” for all seafood. But this recipe looks awesome!
We love crab cakes – great recipe!
They look scrumptious! : ). YUMMY!
I have to say I’ve never eaten a crab cake let alone cooked one myself – but you make it look really easy!
I’m a big fan of any seafood but especially crab. These crab cakes look delicious. Thank you for Linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
Yum! I love love love crab cakes. Fresh would be best.
I am not really a crab fan. I dont eat such. But with this easy and delicious recipe that you have created, I might try something I hate. Thank you.
Your recipe is missing the egg in ingredients. I’m going to say 1 egg?
Yes – I updated the printable recipe card where it was originally missing. Thank you!