If you want to make these Easy Crab Cakes again and again, you should. They are a quick and easy 15-minute seafood recipe that always goes over well. You can make them small as an appetizer or big as a main course, and don’t forget to serve them with tartar sauce or remoulade sauce for dipping. You can use any kind of crab meat in this recipe, whether it’s fresh or canned, jumbo or claw. This makes it a very cheap dish to make.
These simple crab cakes are a great go-to recipe for any time of year. Because you can use fresh or canned crab meat, you can make this wherever you live. And if you use claw meat, you can make a meal that’s usually expensive for a surprisingly low price (though fresh jumbo lump meat would really take them to the next level!).
My friends in Maryland may shake their heads because I didn’t include Old Bay seasoning in this recipe. My friends in New Orleans may wish I served them with remoulade sauce instead of tartar sauce.
But that’s the great thing about these crab cakes—you can make them your own by adding old bay or any other crab cake sauce you like. You can make these crab cakes your own way or follow the recipe exactly. They taste great with green onions, Dijon mustard, soy sauce (so good for a salty kick), and a little hot sauce. It’s hard to go wrong!.
Plus, I have a cool trick for making the patties that will save you a lot of time and make them all the same size. You don’t even have to touch the batter with your hands!
Canned crab meat is an extremely versatile ingredient that opens up a whole new world of quick and easy seafood recipes. While fresh crab has its place in certain dishes, canned crab meat is budget-friendly, readily available at most grocers, and lends well to a variety of cooking applications In this article, we’ll explore some of my favorite ways to incorporate canned crab meat into appetizers, main courses, salads, and more.
An Overview of Canned Crab Meat
Canned crab meat comes pre-cooked so no preparation is required before adding it to recipes. The canning process cooks the crab meat gently through steam separating it from the shell and preserving the delicious, briny flavor of fresh crab. There are a few things to know when shopping for and cooking with canned crab meat
-
It comes in several grades, with lump crab meat being the highest grade consisting of whole lumps of white crab meat. Flake style has smaller pieces and claw meat comes from the crab’s claws.
-
Make sure to drain and rinse the crab meat before use to remove any excess liquid or preservatives from the can.
-
Canned crab meat is an affordable alternative to fresh crab, but lacks the same delicate texture when cooked. It’s best used in recipes where the crab meat is accompanied by other ingredients and sauces.
-
Unopened canned crab meat has a shelf life of up to 3 years but should be consumed within 3-4 days once opened.
Now let’s get into some mouthwatering ways to put canned crab meat on the plate!
Appetizers and Snacks
Canned crab meat shines in hot and cold appetizers where its briny flavor and easy preparation are perfect for hassle-free entertaining.
Crab Dip
Creamy crab dip is one of my go-to recipes for potlucks or game day. Simply mix together 8 ounces of softened cream cheese with 1 cup of lump crab meat, 1/4 cup each of mayo and shredded cheddar or Monterey jack, and the juice of 1 lemon. Season with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Bake at 350°F until bubbly, garnishing with green onions. Serve with crackers or bread.
Crab Cakes
For an easy take on crab cakes, mix together 1 pound of canned lump crab with 1 egg, 2 tablespoons mayo, 1/4 cup breadcrumbs, 2 teaspoons Old Bay seasoning, 1/4 cup chopped parsley, salt, and pepper. Form into patties and pan fry in olive oil 4-5 minutes per side. Serve with lemon wedges and remoulade sauce for dipping.
Crab Stuffed Mushrooms
Saute 1 pound of chopped mushrooms with 1 tablespoon olive oil until softened. Mix with 6 ounces of canned crab meat, 1/4 cup bread crumbs, 2 tablespoons mayo, and parmesan cheese. Stuff into mushroom caps and bake 25 minutes at 400°F.
Crab Wontons
Stir together 8 ounces canned crab meat, 8 ounces cream cheese, green onions, garlic powder, salt, and pepper. Place a tablespoon of filling into the center of wonton wrappers. Brush edges with water, fold into triangles and pinch edges to seal. Deep fry 3-5 minutes until golden brown.
Main Dishes
The versatility of canned crab meat allows it to seamlessly integrate into main dishes for a protein and flavor boost.
Crab Cakes
One of the classic treatments for canned crab meat is pan fried crab cakes. Simply mix 1 pound lump crab meat with 1 egg, 1/4 cup mayo, 2 green onions, 1 tablespoon Dijon, 1/2 cup breadcrumbs, Old Bay, and parsley. Form into cakes and pan fry in olive oil or butter about 3-4 minutes per side.
Crab Stuffed Salmon
Combine 6 ounces of crab meat, 3 ounces of cream cheese, green onions, parsley, Old Bay, and lemon juice. Spread onto salmon fillets, roll up, and bake at 400°F for 15 minutes until the salmon is opaque and flakes easily.
Crab & Shrimp Stir Fry
Stir fry snap peas, peppers, and broccoli in sesame oil. Add 6 ounces crab meat, 1/2 pound shrimp, and stir fry sauce. Cook until shrimp is pink. Serve over rice or cauliflower rice.
Crab & Corn Chowder
Saute onions, garlic, and potatoes in 2 tablespoons butter. Add chicken broth, corn kernels, 6 ounces crab meat, and heavy cream. Simmer until potatoes are tender. Finish with parsley.
Crab Mac & Cheese
Prepare macaroni according to package instructions. Make a cheese sauce of butter, flour, milk, cheddar, parmesan, salt and pepper. Add 6 ounces of lump crab meat and cooked macaroni to cheese sauce. Transfer to baking dish, top with bread crumbs and more cheese. Bake until golden.
Crab Lasagna
Layer lasagna noodles, ricotta cheese, 6 ounces crab meat, spinach, and marinara sauce. Top with mozzarella and parmesan cheese. Cover and bake at 350°F for 45 minutes to an hour.
Crab & Mushroom Risotto
Saute arborio rice in garlic, shallots, and olive oil. Add chicken or vegetable stock 1/2 cup at a time, stirring frequently. Stir in 8 ounces crab meat and sauteed mushrooms. Finish with lemon juice and parsley.
Salads
The freshness of crab meat pairs perfectly with bright, crisp salads. Using canned crab makes salad prep a breeze.
Crab Louie Salad
Combine mixed greens, 8 ounces crab meat, hard boiled egg, avocado, and tomatoes. Top with Louie dressing of mayo, lemon juice, Worcestershire, green onions, parsley, and tarragon.
Mango Crab Salad
Mix together 8 ounces crab meat, mango chunks, red onion, cilantro, jalapeno, lime juice, olive oil, salt, and pepper. Serve over mixed greens.
Greek Crab Salad
Combine romaine lettuce, 8 ounces crab meat, red onion, cucumber, tomatoes, olives, and feta cheese. Dress with lemon vinaigrette.
Crab & Shrimp Caesar Salad
Toss together romaine lettuce, 4 ounces crab, 4 ounces cooked shrimp, parmesan, homemade croutons, and Caesar dressing.
Crab Cobb Salad
Top mixed greens with 8 ounces crab meat, turkey bacon, hard boiled egg, avocado, tomato, and blue cheese crumbles. Drizzle with blue cheese dressing.
Tips for Cooking Canned Crab Meat
Canned crab meat may seem like an easy shortcut, but there are still a few useful tips to employ for the best results:
-
Drain and rinse the crab meat to remove any tinny flavor from the canning liquid. Patting dry further improves texture.
-
Handle the crab meat gently to keep the chunks intact, especially if using lump crab meat.
-
Add crab meat at the end of cooking processes or just before serving to prevent it from being overcooked.
-
Pair rich, indulgent flavors like cheese, cream, and butter with crab meat to balance its delicate seafood flavor.
-
Avoid highly acidic ingredients like tomatoes, which tend to make crab meat tough.
-
For a budget saving option, mix half fresh crab and half canned crab in recipes like crab cakes.
With so many effortless ways to enjoy crab meat straight from the can, it’s time to explore the convenience and versatility of canned crab in your home cooking. Try it in your favorite crab recipes or experiment with new flavor combinations in appetizers, mains, salads, and more. Canned crab meat is the busy cook’s secret weapon for delivering impressive dishes without the fuss.
Do you use cooked or raw crab meat for crab cakes?
You use cooked crab meat for crab cakes. It’s very rare to find raw crab meat removed from the shell for sale – so the crab meat you buy in your store is almost certainly cooked. These crab cakes can also be made with leftover cooked crab meat, such as from a crab boil.
In the event that you choose to use raw crab meat in these crab cakes, you will need to make sure they are cooked all the way through.
How to make Crab Cakes
- In a medium bowl, mix together the crab meat, egg, Dijon mustard, breadcrumbs, mayonnaise, hot sauce, soy sauce, pepper, and green onions.
- Place a big skillet, like a cast iron one, over medium-high heat. A 12-inch skillet works best; if not, you might need to do two batches.
- Cover the bottom of the pan with enough oil to cover it completely.
- Use a large ice cream or dish scoop to scoop out the crab cake mix. For smaller crab cakes, use a small to medium cookie scoop. Put the dough right into the hot oil in the pan and use a spatula to press down on the back to make it flat.
- The crab cakes should be cooked for three to four minutes on each side, or until the outside is golden brown and crispy.
- Place on a plate lined with paper towels to soak up any extra oil.
- Serve with chopped fresh parsley, fresh lemon wedges, and a dipping sauce like tartar sauce or remoulade sauce.
How to cook canned crab meat
What are some good canned crab meat recipes?
One of the best canned lump crab meat recipes is Linguine With Crab, Chili, & Garlic. To make the pasta saucier, you can add some finely chopped tomatoes after frying the garlic and chili and before you add the crab meat. Stir the crab meat well with the drained pasta and evenly coat both with the sauce.
How do you cook canned crab meat?
Gently fold in the canned crab meat. Transfer the mixture into a baking dish and sprinkle some additional cheddar cheese on top. Bake for 25-30 minutes until the dip is golden and bubbly. Remove from the oven and let it cool for a few minutes before serving. 2. Crab Cakes If you’re craving something more substantial, crab cakes are the way to go.
What can I make with a can of crabmeat?
Whether it’s lump crabmeat, crab claw meat, or some other kind, each of these recipes calls for crabmeat straight from the can, making them perfect pantry dinners. Find quick and affordable dishes to make with a can of crabmeat, such as Crab Dip, Southwestern Crab. Cakes, and Seafood Stuffed Mushrooms.
How do you eat crab meat?
Crab Cakes: Combine the crab meat with breadcrumbs, eggs, mayonnaise, and seasonings. Form the mixture into patties and sauté them until golden brown. Serve with a tangy aioli sauce for a scrumptious appetizer or main course. Creamy Crab Dip: Mix the crab meat with cream cheese, shredded cheese, sour cream, and flavorful spices.