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Three golden-brown patties stacked on a plate, garnished with a lemon wedge and a dollop of creamy sauce—perfect Memorial Day finger foods. In the background are more patties, a bowl of sauce, and blurred kitchen items.

Crab Cake Recipe with Canned Crab

These Crab Cakes with Canned Crab are simple to make, budget-friendly, and packed with flavor. Perfect for quick dinners or easy entertaining.

Course Dinner
Cuisine American
Keyword Crab Cake Recipe with Canned Crab, Crab Cakes with Canned Crab, How to Make Crab Cakes with Canned Crab
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author momma lew

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

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

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

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

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

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

  6. Remove from heat, serve immediately. 

Recipe Notes

To store leftovers, let them cool completely first. Wrap each one individually in plastic wrap or aluminum foil, then place them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer until solid, then transfer to a freezer-safe container for up to 2 months.