Crab Cakes with Canned Crab
Making crab cakes with canned crab is a fantastic way to enjoy this classic seafood favorite without the hassle or expense of working with fresh crab.
If you’re craving something crispy on the outside, tender on the inside, and packed with rich, savory flavor, this recipe checks all the boxes.
It’s perfect for seafood lovers, but also ideal if you’re just looking for Quick Dinner Ideas that still feel a little special.
Serve them for an easy weeknight meal, a casual weekend lunch, or as an impressive appetizer that tastes just as good as your favorite restaurant version.
Can I use canned crab for crab cakes?
Yes, you can—and it’s a great option because it’s convenient, affordable, and still delivers plenty of flavor with the right seasonings. It mixes easily, holds together well, and cooks up with a crisp exterior and tender center. This makes it perfect for quick meals or easy entertaining when you want something delicious without extra effort.
How to Make Crab Cakes with Canned Crab
- Start by draining the crab very well to remove excess moisture—this helps the patties hold together and fry up nicely.
- In a medium bowl, whisk together the egg, mayonnaise, red pepper flakes, green onions, tarragon, and lemon juice until fully combined.
- Add the crab to the mixture and gently fold until evenly coated, being careful not to break it up too much.
- Place the crackers in a zip-top bag and crush them with a rolling pin until fine. Add the crumbs to the mixture and stir just until combined.
- Using your hands, form the mixture into patties about 3 inches wide and 1 inch thick. You should end up with 6–8 patties, depending on size.
- Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes so they firm up before cooking.
- Heat a skillet over medium-high heat and melt the butter.
- Cook the patties in batches, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
- Serve hot with lemon wedges and your favorite sauce.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
No, rinsing isn’t recommended. Rinsing can wash away flavor and make it too watery. Instead, drain it very well and gently pat it dry with paper towels to remove excess moisture.
A combination of egg and a dry ingredient like crushed crackers or breadcrumbs works best. The egg helps everything stick together, while the crumbs absorb moisture and keep the texture light—not dense.
Yes, it’s a great substitute and much more convenient. When seasoned properly, it delivers great flavor and works especially well for easy, everyday meals or entertaining without the extra prep.
The most common issues are too much moisture, overmixing, skipping the chilling step, and overcrowding the pan. Any of these can cause them to fall apart or cook unevenly.
Absolutely. Bake at 400°F for 12–15 minutes, flipping halfway, until golden and heated through.
Yes! You can shape the patties and refrigerate them up to 24 hours before cooking.
What to Serve with Crab Cakes
- cucumber salad
- cole slaw
- corn fritters
- hush puppies
- Cheddar Baked Biscuits
- Sweet Potato Fries
- Corn on the Cob
- Macaroni Salad
- Tartar Sauce
- Remoulade Sauce
If you love easy, flavorful seafood dishes like this one, you’ll definitely want to check out this crab stuffed flounder or the best canned crab meat recipes.
Crab Cake Recipe with Canned Crab
Ingredients
- 1 ½ 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!