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 a pantry staple that makes whipping up seafood dishes fast and easy The convenience of canned crab is hard to beat – no need to prep and pick fresh crab when you can go straight from the can to the pan or plate!
But to get the best results when cooking with canned crab meat, there are some simple tricks to know. Follow these tips on how to properly prepare canned crab meat, and you’ll be enjoying delicious crab recipes in no time!
Drain and Rinse the Crab Meat
Once you open a can of crab meat, the first step is to drain and rinse the contents. Canned crab frequently contains preservatives like sodium, so rinsing helps reduce the sodium content.
Place a mesh strainer or colander in the sink. Carefully pour the canned crab meat into the strainer, allowing the liquid to drain off. Then, gently rinse the crab under cool running water for 30 to 60 seconds.
Shake the strainer to remove excess water. The crab meat should be damp but not soaked. Set aside to use in your dish.
Pick Over the Crab Carefully
Even if using premium lump crab meat, it’s wise to visually inspect and pick through it. Canned crab may contain stray bits of shell or cartilage.
Spread the crab meat out on a plate or baking sheet. Check it over, pinching and prodding the meat to feel for any errant crunchy bits. Pull out any pieces of shell, discarding them.
This quick quality check helps ensure your finished dish has just tender, delicious crab – and no unwelcome surprises.
Use Gentle Heat to Warm Canned Crab
Canned crab meat is already cooked and delicate. When using it in hot dishes, take care not to overcook it.
Gently folding crab meat into mixtures that provide moisture – like cheese sauce, cream mixtures, or tomato sauce – helps keep it from drying out.
Quick cooking techniques like sautéing over medium heat or baking at 350°F are ideal. Just cook until heated through, about 5 minutes.
Boiling will toughen previously cooked crab. Reserve that cooking method just for live crabs.
Enjoy Chilled for Cold Crab Recipes
Canned crab also shines in chilled preparations. Since it’s pre-cooked, you can use it cold right out of the can once drained and rinsed.
Mix flaked canned crab into creamy dips, seafood salad, and chilled pasta dishes. Or top crackers and cucumber slices for easy appetizers.
Chilling allows the delicate sweet flavor of the crab to take center stage – no cooking required.
Add Crab at the End for Soups and Stews
To keep canned crab meat tender in simmering soups and stews, avoid adding it at the start of cooking.
Instead, stir in diced or flaked canned crab toward the end, just until heated through. This prevents overcooking.
For example, add crab 5 minutes before serving a seafood bisque or tomato-based cioppino.
Letting it simmer too long can make the crab meat tough and rubbery, so hold off until near the finish.
Limit High Heat for Crab Cakes and Patties
Pan-frying is a popular way to prepare crab cakes and patties. But take care not to crank up the heat too high.
Use medium or medium-low heat for shallow frying crab cakes, about 3-4 minutes per side. Higher heat can toughen and dry them out.
Brush the pan with oil or butter to prevent sticking at more moderate temps. Flip the crab cakes gently with a spatula when browned.
This helps keep the interior moist and delicate, while the exterior gets crisp.
Fold in Fresh Breadcrumbs and Mayo
When shaping canned crab into cakes or patties, adding a touch of mayonnaise and fresh breadcrumbs helps keep the mixture moist.
The mayo or egg yolk binds the patties and provides fat to conduct gentle heat. Fresh crumbs lend softness that prevents dryness.
Panko breadcrumbs can over-crisp the exterior. Soft, fresh white breadcrumbs create a more tender interior and exterior texture.
Aim for about 1 cup fresh breadcrumbs per 1 pound canned crabmeat for balanced moisture and structure.
Why Canned Crab? The Pros and Cons
Canned crab undeniably provides convenience compared to dealing with fresh live crab. But how does it measure up in terms of taste and quality?
Here are some key pros and cons to consider when deciding between fresh and canned crab:
Pros:
- Convenient, already cooked meat ready to use
- Longer shelf life than fresh
- More economical, especially for recipes needing a large quantity
- Pre-picked meat avoids tedious shelling
- Consistent, good quality from reputable brands
Cons:
- Less sweetness and more processed flavor than fresh
- Can have additives like preservatives
- Quality very brand-dependent
- More expensive than imitation crab
- Supply chain sustainability a concern
Overall, canned crab can be an excellent choice for home cooks needing ready-to-use crab. Just opt for high-quality, sustainably sourced products. With a few simple preparation techniques, you can do amazing things with this handy canned protein!
Fabulous Canned Crab Recipes to Try
Now that you know how to handle canned crab meat, it’s time to put it to delicious use!
Here are some must-try recipes that let the flavors of canned crab meat shine:
Hot Crab Dip
Creamy, cheesy, and loaded with crab, this rich hot dip is a party classic. Combine canned crab with cream cheese, cheddar, green onion, and spices. Bake until bubbly and serve with crackers.
Crab Cakes with Spicy Rémoulade
Pan-fry crisp crab cakes packed with sweet meat, bell pepper, scallions, and parsley. Serve on buns with tart rémoulade sauce for a heavenly sandwich.
Crab-Stuffed Mushrooms
Baked mushroom caps filled with a luscious crab stuffing of shallots, lemon zest, garlic, and Parmesan make an easy yet elegant appetizer.
Cold Crab Pasta Salad
Flaked canned crab seasons bowtie pasta salad with ripe tomatoes, cucumbers, bell pepper and fresh dill. Chill before serving.
Seafood Cioppino
This San Francisco-inspired seafood stew simmers canned crab in a tomato-clam broth along with shrimp, scallops, white fish and spicy chorizo.
Mexican Crab Salad
Give canned crab south-of-the-border flair in a zesty salad with avocado, corn, black beans, jalapeño and cilantro-lime dressing.
With some stellar recipes like these, canned crab can be transformed into fabulous meals full of flavor. Get ready to enjoy easy, delicious crab dishes anytime!
Handy Tips to Recap
Cooking with canned crab meat is seamless when you follow these helpful prep tips:
- Drain and rinse crab to remove excess sodium
- Pick through meat and discard any shell or cartilage
- Use gentle heat or chill to prevent overcooking
- Fold into moist mixtures and add late into soups/stews
- Make crab cakes with fresh breadcrumbs and mayo
- Opt for high-quality, sustainable canned crab products
Now you’re ready to fix fabulous crab recipes with convenient canned meat! Crab melts, stuffed mushrooms, seafood salads and more – the possibilities are endless.
So grab a can of crab meat and get cooking today. Just be sure to handle this delicate ingredient with care, and it will reward you with amazing flavor in all kinds of dishes.
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
FAQ
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