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.
Servings 8 servings
Calories 164kcal
Ingredients
- 1 lbs canned, refrigerated crab meat
- 1 cup saltine crackers, finely crushed about 20 crackers
- 1/2 cup mayonnaise
- 2 lg eggs
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 1 tsp tabasco, Crystal, or other hot sauce
- 1/4 cup vegetable oil for frying
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
- Nutrition information is for one crab cake.
- Follow the instructions in the blog narrative to use a cookie form to make crab cakes.
- You could substitute panko bread crumbs for the saltines. Add 1/2 teaspoon of salt to the crab mixture.
- Recipe adapted from Andrew Zimmern.
Nutrition
Calories: 164kcal