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How to Make Crab Cakes with Canned Crab

How to Make Crab Cakes with Canned Crab

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There are so many things to consider when looking in on how to make crab cakes with canned crab. Most people want to know, “Is canned crab meat good for crab cakes?” They think that by not living on the coast, the majority of the country has no access to fresh crab and has to settle for a sub-standard version. Canned crab is an excellent choice when you don’t have fresh crab available, or are short on time.

What is the best canned crab meat?

The next big question is, “What is the best canned crab meat?” The highest-priced item doesn’t always make the difference here, in fact, one of the best options (and a good budget-friendly option) is Chicken of the Sea Fancy Crab. It is more affordable than the slightly higher rated Miller’s Select Claw Crab Meat and a winner in our book.

What goes well with crab cakes?

Finally, people want to know what to serve with these little mounds of flaky goodness. Coleslaw is always a winner, as it is a seafood dish. We also like herbed mashed potatoes or even a nice tossed green salad. If you are making smaller ones to serve as an appetizer? A nice remoulade sauce is just the ticket.

How to Make Crab Cakes with Canned Crab

That all being said, let us get right down to making Southern Crab cakes! This recipe serves four, only takes about 30 minutes of prep time, and is fully cooked in about another 10 minutes. I would not suggest making this too far in advance as the Panko bread crumbs will get soggy.
You will need:
  • 2 1 lb canned lump crab meat
  • 2 large eggs beaten
  • 2 tbsp mayonnaise
  • 2 tbsp Dijon mustard
  • 2 tsp Worcestershire Sauce
  • 4 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp Old Bay seasoning
  • 2 tsp. Cajun spice
  • 2 tbsp fresh parsley, chopped
  • 1 cup Panko
  • 4 tbsp extra virgin olive oil
Spicy Tarter Sauce
  • 4 tbsp mayonnaise
  • 2 tsp hot sauce
  • 1 tsp. Cajun spice
Directions:
In a medium bowl, stir together eggs, mayo, dijon mustard, Worcestershire, lemon juice, garlic powder, Old Bay seasoning, and cajun spice.
Now add the crab, parsley, and panko crumbs.
Fold to combine all ingredients, but Do NOT stir.
Use a regular-sized ice cream scoop, scoop out your crab mixture, and roll into a ball.
Now form them into patties by pressing lightly down on the crab ball.
Refrigerate crab cakes for 20 minutes on a parchment covered baking pan and place another parchment paper on top of the crab cakes.
Heat oil in a frying pan big enough to hold half of the crab cakes.
Add the crab cakes and cook 4-5 minutes on each side.
Tip: You may need to add a little more oil, if necessary, while pan-frying.
The Spicy Tarter Sauce is perfect for dipping these bad boys into and is very easy to make. In a small bowl, add all ingredients for the dipping sauce and stir to combine.
Serve immediately for optimal results.
Print off our Southern Crab Cake recipe here:
[amd-zlrecipe-recipe:86]
Other seafood recipes you may enjoy:

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