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plate of crab cakes
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How To Make Crab Cakes with Canned Crab

Easy recipe, using a minimal amount of ingredients to make delicious crab cakes with canned crab meat.
Course Appetizer, Seafood, Seafood main dish
Cuisine American
Keyword crab cakes, crab cakes with canned crab, how to make crab cakes with canned crab
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 1 hour
Total Time 35 minutes
Servings 4 servings
Calories 295kcal
Author Joe Boyle

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

  • 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 wet ingredients, (not the oil), together well.
  • Pour the mayonnaise sauce into the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired.
  • Use a #12 scoop to portion out 8 balls of crab mixture. Then use a large skillet and add the oil on medium high heat until shimmering. Place 4 of the crab balls into the oil, then press down with a fork to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2/12 to 3 minutes. Repeat with the remaining 4 crab balls.
  • Serve hot with a side sauce if desired.

Notes

  1. Recipe adapted from Andrew Zimmern.
  2. Nutrition information is per one crab cake. 

Nutrition

Calories: 295kcal