canned crab cake recipe

Written ByJenny Smyth Posted on
canned crab cake recipe
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The Best canned crab cake recipe

I am thrilled to share with you my favorite canned crab cake recipe, a dish that has become a staple in our household. I first discovered this recipe when I was looking for a quick and easy meal to serve on a weeknight. The combination of flavors and textures in these crab cakes is truly amazing.

The best part is that it’s incredibly easy to make, requiring only a few ingredients and minimal preparation time. My kids love helping me mix the ingredients together and forming the patties, making it a fun activity for the whole family. We’ve served these crab cakes at countless family gatherings, potlucks, and even as a special treat for my husband’s birthday.

The recipe has been passed down through generations, and I’m excited to share it with you so you can enjoy it just as much as we do. The key to making great crab cakes is using fresh ingredients, especially the crab meat, which should be lump-style and not too finely ground. I also like to add some chopped onion and bell pepper for extra flavor and texture.

When you mix everything together, be sure not to overmix the batter, or it will be tough and dense. Forming the patties by hand gives them a more natural shape and helps them cook evenly. You can cook them in a skillet or on the grill, whichever you prefer.

Serve with your favorite dipping sauce or a squeeze of fresh lemon juice.

Classic Canned Crab Cakes

Classic Canned Crab Cakes

4.6 from 852 votes

These crispy crab cakes are made with canned crab meat, breadcrumbs, and a touch of Old Bay seasoning. They are pan-fried to golden perfection and served with a tangy remoulade sauce.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crab Cakes

1 pound canned crab meat, drained and flaked
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil

For the Remoulade Sauce

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon capers, chopped
1 teaspoon hot sauce
1/2 teaspoon paprika
1/4 teaspoon garlic powder

👨‍🍳Directions

1In a large mixing bowl, combine the drained crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper.
2Gently mix until just combined, being careful not to overwork the crab.
3Shape the mixture into 8 equal patties, about 1/2 inch thick, and place them on a plate.
4In a small bowl, whisk together all the remoulade sauce ingredients until smooth.
5Cover and refrigerate until ready to serve.
6In a large non-stick skillet, melt the butter with the olive oil over medium-high heat.
7When the butter is foaming, carefully place the crab cakes in the skillet without overcrowding.
8Cook for 3 to 4 minutes per side, until the bottoms are deep golden brown and the cakes are heated through.
9The internal temperature should reach 165°F.
10Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil.
11Serve immediately with the prepared remoulade sauce and lemon wedges if desired.

🔧Equipment

Large mixing bowl
Small mixing bowl
Whisk
Large non-stick skillet
Spatula
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 18g

📝Notes

For best results, chill the formed crab cakes in the refrigerator for 30 minutes before cooking. This helps them hold their shape. You can substitute gluten-free breadcrumbs if needed.

Watch Video Of How Classic Canned Crab Cakes Works

This canned crab cake recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special treat for guests. My family loves how easy it is to make and customize with their favorite toppings.

We’ve served these crab cakes at countless family gatherings, potlucks, and even as a special treat for my husband’s birthday. The key home cooking technique is using fresh ingredients and not overmixing the batter.

With this recipe, you’ll be able to create delicious homemade crab cakes that will impress your loved ones every time.

❓ Frequently Asked Questions About Canned Crab Cakes

Q: What is the origin of canned crab cake recipe?

Canned crab cake recipe has its roots in traditional Maryland cuisine, where blue crabs are abundant and often served in dishes like deviled crabs.

Q: How do I store leftover crab cakes?

You can store leftover crab cakes in an airtight container in the refrigerator for up to three days or freeze them for up to two months.

Q: Can I make crab cakes ahead of time?

Yes, you can form the patties ahead of time and refrigerate them overnight before cooking.

Q: What is the best way to reheat cooked crab cakes?

You can reheat cooked crab cakes in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Q: Can I make this recipe gluten-free?

Yes, simply replace the all-purpose flour with gluten-free flour blend and adjust seasoning accordingly.

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