Crab Cakes (Canned Crab)

2
Servings
19m
Prep Time
6m
Cook Time
25m
Ready In


"This recipe is my version of 3 different recipes mashed together into one. I used instructions and selected ingredients to match my taste. The end result turned out great."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (88.9 g)
  • Calories 201.3
  • Total Fat - 16.6 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 104.2 mg
  • Sodium - 165.8 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 2.1 g
  • Protein - 5 g
  • Calcium - 57.4 mg
  • Iron - 1.4 mg
  • Vitamin C - 12 mg
  • Thiamin - 0.1 mg

Step 1

Open the can and place the crabmeat in a bowl of ice water for 10 minutes.

Step 2

Drain the canned meat and pat dry. I used a fine mesh strainer. This helps remove the canned taste from the crabmeat.

Step 3

Place the crabmeat in a large mixing bowl and add the egg, green onions, red pepper, lemon juice, Worcestershire sauce, garlic powder, Worcestershire sauce, Old Bay and bread crumbs.

Step 4

Mix all the ingredients together until well combined.

Step 5

Divide mixture and form into four crab cakes. I used an ice cream scoop to do this part. They are really delicate.

Step 6

Heat oil in skillet and cook crab cakes for 3-4 minutes on each side or until golden brown.

Step 7

Serve as desired.

Tips & Variations


No special items needed.

Susanne Boehling

Great Recipe.Simple. I have always been disappointed ordering these at a restaurant.Either dry,tasteless of bland,but, these take the cake. Improvised too,added some frozen peas.Thank You Very Much.Susanne

review by:
(11 Oct 2020)

Bergy (RIP" Forever in our Kitchen)

I had a small tin of Blue Fin crab and wanted to make a Sundy Appetizeer, found your recipe. Perfect, easy and tasty Thanks Roxann3e

(17 Nov 2013)

AcadiaTwo

Excellent tasting crab cakes! I used back fin meat. The tip for getting rid of the canned taste was great! I wound up baking mine though as I didn't have enough oil. Made for Alphabet Soup tag.

review by:
(23 Sep 2012)

gkwillow

Thanks, Roxanne for the great tip of soaking the canned crab in ice water. It really works! Was scouting around in my pantry and found a can of crab. These were the best canned crab cakes I think I've ever made. I made homemade tartar sauce and added a bit of sriracha.

review by:
(19 Jun 2012)