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You are here: Home / Seafood / Best Crab Cakes Recipe Using Canned Crab Meat

Best Crab Cakes Recipe Using Canned Crab Meat

September 7, 2023 By Joe Boyle 17 Comments

3.8K shares
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Last Updated on May 8, 2025

Making traditional New England-style crab cakes couldn’t be easier. In this blog post, we’ll show you the best crab cake Recipe using canned crab meat. Who doesn’t like a golden brown savory crab cake with homemade tartar sauce on the side? These are just like what you would find in a Restaurant.

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Jump To Contents:

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  • Ingredients For The Best Crab Cakes Recipe
  • Type Of Crab Meat To Use
  • How to Make Crab Cakes With Canned Crab
  • Frying The Crab Cakes
  • Preparing The Crab Cakes Using A Form
  • Freezing Crab Cakes
  • What To Serve With Crab Cakes
  • Frequently Asked Questions
  • Be Sure To Try These Tasty Seafood Recipes
  • Best Crab Cakes Recipe Using Canned Crab Meat
    • Ingredients
    • Instructions
    • Notes
    • Nutrition
2 crab cakes on a plate.

 

Maryland style crab cakes, Chesapeake Bay, and Baltimore crab cakes come to mind when thinking of crab cakes. They are such a restaurant staple and a delicacy usually served with remoulade sauce, Tartar Sauce, or cocktail sauce.

I like to have them with my Seafood Comeback Sauce. It is a spicy mayo and horseradish dipping sauce with lots of tasty ingredients.

While it would be best to be by the ocean to pick up fresh crab meat, Canned Crab Meat is flavorful and available throughout the United States.

All of the ingredients needed to make crab cakes.

 

Ingredients For The Best Crab Cakes Recipe

This recipe is pretty much just crab meat and binders with very little filler. None of the celery or bell pepper in this one. The result is delicious crab cakes, full of crab flavor.

You will need:

  • Crab meat
  • Saltine crackers
  • Mayonnaise
  • Eggs
  • Worcestershire sauce
  • Dijon mustard
  • Hot sauce

The Detailed Ingredients List is in the recipe card.

Crabmeat in a bowl being mixed with cracker crumbs.

 

Type Of Crab Meat To Use

Let’s face it, crab meat is expensive. But there are different qualities available which make the crab cakes more affordable. The most readily available crab will be cooked, pasteurized, and canned. It is sold refrigerated.

Blue crabs are the kind of crab meat usually used. The pricing depends on where the meat comes from off of the crab.

Jumbo Lump Crab meat- This is the premium large white muscle connected to the swimming fins of the crab. It takes a lot of them to make a pound, so it is the most expensive.

Lump crab meat – This is a combination of smaller jumbo lump pieces and other white meat. This is the Best Crab Meat for this Cakes Recipe.

Special crab meat – This is smaller white meat without any really large pieces. It is more economical and usually a good buy. Perfect for crab cakes or crab salads.

Claw meat – Comes from the swimming fins of the crab and has a brown color and stronger flavor. It is good for dips and soups. I have used it for crab cakes and it is totally fine to use.

The prices of the types of crabmeat range from $70.00 a pound to $10.00 a pound. The Sam’s Club lump crab meat in the ingredient picture was $25.00. Use whatever you can find. Your grocery store would probably have only one grade. 

Seafood specialty markets may have 2 or 3 different qualities.

Bowl of crabmeat being mixed.

 

How to Make Crab Cakes With Canned Crab

The steps for making these homemade Crab Cakes are pretty easy.

Mix the mayonnaise, eggs, Worcestershire sauce, Dijon mustard, and hot sauce in a small bowl. Set that aside.

Crush the saltine crackers into fine pieces. Putting them into a gallon-sized plastic zip bag and using a rolling pin to crush them works well. Otherwise, pulse them in a food processor into fine pieces. 

A good substitute for saltines would be panko bread crumbs. If you use panko Bread Crumbs, add 1/2 teaspoon of salt to the crab cake mixture.

The crab meat and cracker crumbs are then folded together in a large bowl. Be careful not to break up the larger lumps of the crab. 

Then, add the wet ingredients to the crab mixture in the large bowl and fold to completely coat all the crab.  

Crab balls on a sheet pan ready to be cooled in the refrigerator.

 

 Then, the best way to divide the mix into equal portions is to use a #12 scoop or a 1/3 cup measure. You should get 8 good-sized balls of crab mix.

Place them on a baking sheet and lightly cover them with plastic wrap and place them in the refrigerator for at least 30 minutes. This will allow the crumbs to absorb moisture and hold together better when they are fried.

Frying The Crab Cakes

To fry them, use a large skillet on medium heat with about 1/4 inch of vegetable oil. Carefully place 4 of the crab ball portions into the hot skillet and press down with a fork to form a patty.

Fry for 2 1/2 to 3 minutes until nicely browned. Then turn the patties over using a spatula and a fork and fry the second side for 2 1/2 to 3 minutes. 

Remove the golden Fried Crab cakes from the skillet onto a platter and cover to keep warm or place them into a warm oven. Repeat for the remaining 4 cakes.

Preparing The Crab Cakes Using A Form

This is a new preparation method I tried recently, and it worked really well. I made some crab cakes using a cookie-cutter form.

I noticed MaryJo making cookies one day, using just a round metal cookie cutter. It looked like the perfect size for crab cakes.

Round cookie cutter form used to make crab cakes.

 

The form used is about 3 inches in diameter and a #12 scoop of crab meat fits perfectly in the round shape.

Cut a length of waxed paper or parchment paper and use it as a base. Place a scoop of crab batter in the cookie cutter form and press to even it out.

4 crab cakes on waxed paper ready to fry.

 

Then, slip the form off of the cake and you will have a neat, round crab cake ready to fry. The waxed paper makes it easy to lift the cake into the skillet.

This worked well, and I think it will be my go-to method for forming crab cakes. Here is a link to Cookie Cutters, (#ad).

2 crab cakes with corn and seafood sauce on a plate.
Crab cakes made using a cookie cutter form.

Freezing Crab Cakes

It is easy to freeze uncooked crab cakes. Form them into individual patties on a baking sheet and place them into your freezer. Once they are firm, wrap them individually with plastic wrap and place them into a freezer bag or an airtight container. They should keep well for 3 to 4 months. 

Thaw them and fry them when desired.

What To Serve With Crab Cakes

Serve the cakes with lemon wedges on the side. And make your favorite seafood remoulade. My Seafood Comeback Sauce, or this recipe for traditional Tartar Sauce to go along with them.

They are also good with coleslaw or a simple green Salad. 

Other side dishes to try with them are Roasted Potatoes with Onions or Pan Braised Baby Potatoes.

Plate with 5 crab cakes.

Frequently Asked Questions

Is it safe to eat canned crabmeat uncooked?

Any crabmeat purchased in a can will always be precooked and pasteurized. It is safe to eat it right out of the can.

Does canned crabmeat have a fishy taste?

As with any seafood, canned crabmeat may taste fishy to some people. In order to reduce this flavor, soak the crabmeat in buttermilk for 30 minutes and then thoroughly rinse in cold water.

Besides crabcakes, what can I make with canned crabmeat?

Canned crabmeat can be used in numerous ways. Add some crab to a seafood gumbo. Or make Crabmeat Salad Nicoise, or Classic Crab Louie. Warm clam dips are also a favorite use of crabmeat.

 

So that’s the easy-to-make Crab Cakes Recipe with canned crab meat. Simple ingredients that bring out the best flavors of the canned crab. These crab cakes are just like a Menu item at a Fine Dining establishment for sure.

The crab Cake Recipe is on the printable recipe card below.

Be Sure To Try These Tasty Seafood Recipes:

  • Seared Tuna Steak Recipe
  • Shrimp Cocktail Recipe with Homemade Sauce
  • Smoked Salmon Appetizer with Dill and Capers
  • Seared Sockeye Salmon Piccata Recipe
  • Mini Crab Cake Appetizer
Plate of a full batch of crab cakes.

Best Crab Cakes Recipe Using Canned Crab Meat

Easy recipe, using a minimal amount of ingredients to make delicious crab cakes with canned crab meat.
4.65 from 14 votes
Print Pin Rate Save Saved Recipe
Course: Seafood, Seafood main dish
Cuisine: American
Keyword: crab cakes recipe, crab cakes with canned crab, how to make crab cakes with canned crab
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Refrigerate: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 servings
Calories: 164kcal
Author: Joe Boyle

Ingredients

  • 1 lbs canned, refrigerated crab meat
  • 1 cup saltine crackers, finely crushed, 20 crackers Sub. Panko bread crumbs or Ritz Crackers.
  • 1/2 cup mayonnaise
  • 2 lg eggs
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1 tsp tabasco, Crystal, or other hot sauce Sub. 1 to 2 tsp. Old Bay Seasoning.
  • 1/4 cup vegetable oil for frying
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Instructions

  • Crush the crackers into fine pieces. Then, mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces.
  • In a small bowl, mix the mayonnaise, eggs, Worcestershire sauce, Dijon mustard, and hot sauce together well.
  • Pour the mayonnaise sauce into the crab meat and fold to combine.
  • Divide the crab mix into balls using a #12 scoop or a 1/3 cup measure. You should get 8 good-sized portions. Place them on a baking sheet and lightly cover them with plastic wrap and place them in the refrigerator for at least 30 minutes.
  • Then use a large skillet and add the oil on medium heat until shimmering. Place 4 of the crab balls into the oil, then press down with a fork to form a patty. Fry for 2 1/2 to 3 minutes until browned. Turn the patties over using a spatula and fork and cook the second side for 2/12 to 3 minutes. Repeat with the remaining 4 crab balls.
  • Place the fried patties on a platter and cover them to keep warm or place them in a warm oven. Serve hot with a side sauce if desired.

Notes

  1. Nutrition information is for one crab cake. 
  2. Follow the instructions in the blog narrative to use a cookie form to make crab cakes.
  3. Substitute 1 or 2 teaspoons of Old Bay Seasoning for the hot sauce. 
  4. You could substitute panko bread crumbs for the saltines. Add 1/2 teaspoon of salt to the crab mixture. You could also try Ritz Crackers for a slightly different flavor.
  5. Recipe adapted from Andrew Zimmern.

Nutrition

Calories: 164kcal
 

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Filed Under: Crab, Seafood

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Comments

  1. Jim

    April 22, 2025 at 2:55 pm

    5 stars
    I love anything saltine. I noticed you used them in this recipe and had to try it. I usually use Italian seasoned bread crumbs which offer a nice flavor. Having grown up in New England we always had a soup, a stew, or a chowda close by so saltines was a staple for us. When I made these Had I not put them in the freezer for 30 minutes they would have fell apart. So that was advice well-taken. The twenty saltines is spot on. Any more or less would have changed the outcome. I did as you suggested and only fried 4 at a time giving them ample time to cook the bottom. Move them to early and disaster will strike. The most important thing I noticed is how moist there are when finished cooking. So delicious. I did freeze a few for another day. I usually microwave the frozen cake with a damp paper towel draped over it. Thanks for sharing your great recipe.

    Reply
    • Joe Boyle

      April 22, 2025 at 5:36 pm

      Hi Jim, Thank you for the nice comment.

      Reply
  2. Lisa

    January 19, 2025 at 3:40 pm

    5 stars
    Wanted to leave a comment to rave about this recipe. It’s hard to find a good recipe using canned crab. I had some special crab that I was hoping to turn into cakes and these fit the bill. Came out better than I expected; enjoyed that dash of hot sauce! Instead of frying I baked at 400 for about 18 mins. I’m going to freeze the rest to enjoy at a later time. Thank you for sharing such a tasty and easy recipe!

    Reply
    • Joe Boyle

      January 19, 2025 at 5:26 pm

      Thank you for the comment Lisa. I’ll have to try the oven baking method next time I make the crab cakes.

      Reply
  3. Cheryl

    September 5, 2024 at 1:41 pm

    I haven’t made them yet. Will be soon. The recipe sounds like it will not drown out the flavor of the crab
    Meat. Just what I’m looking for. Thanks

    Reply
    • Joe Boyle

      September 5, 2024 at 2:09 pm

      Hi Cheryl. Please let me know what you think of the cakes.

      Reply
  4. ellen

    June 26, 2024 at 9:42 pm

    4 stars
    This was a very good recipe. Easy to follow and it came out crispy and the flavor was fine. My only problem was in thinking that refrigerated canned crab would be better than it turned out to be. I’ll try this again with fresh crab and I know it will be a solid hit. As it was, there wasn’t one left after dinner!

    Reply
    • Joe Boyle

      June 26, 2024 at 10:06 pm

      Hi Ellen. With fresh crab this would be fabulous. Lucky you living where fresh crab is available.

      Reply
  5. Kimberly

    August 19, 2022 at 8:12 pm

    I made these for my mother in law (she in her 80’s) and she loved them. Do you know if they freeze well? Next time we visit I would like to make a batch (or 2) and freeze them individually so she can enjoy them when she wishes.

    Reply
    • Joe

      August 19, 2022 at 9:22 pm

      Hi Kimberly,

      I have never frozen the crab cakes. It would make sense that they should refreeze well and be able to be microwaved. Pan frying to warm might cause them to come apart. Give it a try and say hi to your mom in law. Let me know how it works.

      Joe

      Reply
      • Glenda Starvaggi

        March 22, 2024 at 3:17 pm

        5 stars
        I love this recipe, I used Greek yogurt instead of mayo and added cayenne and celery seeds and minced garlic and baked them at 425, so good!!!

        Reply
        • Joe Boyle

          March 22, 2024 at 8:14 pm

          Hi Glenda,
          I’m glad that you like the recipe.
          Joe

          Reply
        • John F

          May 11, 2024 at 8:21 pm

          How long did you bake them?

          Reply
          • Joe Boyle

            May 11, 2024 at 8:29 pm

            Hi John,
            Baking the crab cakes would take 15 to 18 minutes in a 400 degree oven. They should be golden brown by then.

  6. Terrence ODoyle

    July 14, 2021 at 5:54 pm

    5 stars
    Great recipe! So easy to follow.

    Reply
    • Joe

      July 14, 2021 at 6:04 pm

      Thanks Terrence. So glad you found my website and tried the crab cakes.

      Joe

      Reply
  7. Hannah Flack

    June 11, 2020 at 11:44 pm

    5 stars
    I found this recipe via pinterest and wanted to take the time to comment on this wonderful dish. Very easy to make, delicious flavours and easy to follow directions. I added 2 tbsp of sriracha sauce and found the spice level good for hubby and I, but a bit zippy for the kiddo’s (which can be easily fixed with less spice). Thanks so much for sharing your recipe.

    Reply
4.65 from 14 votes (7 ratings without comment)

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