Buon Appetito! 3 Crab Cake Recipes Using Canned Crab

If you are planning to make a crab cake, then you can easily substitute the fresh crab with the canned crab, and there will be only a slight change in the flavor of the dish.
Crab cakes are a food loved by most people and a comfort food for some. They are usually served as an appetizer, though they also find a frequent appearance on breakfast buffets. There are a number of different preparation methods employed while preparing crab cakes. The traditional boardwalk Maryland crab cakes are deep-fried and breaded. If you are on a diet or in favor of health food, opt for spicy, baked crab cakes that employ the use of canned crab. While most contemporary recipes call for the use of fresh crab, most of the traditional recipes use canned crab. If flavor is a concern for you, know that there is not much of a difference. However, if you are still worried, you can soak the meat in ice water for 10 minutes, then drain and pat it dry to get rid of any sort of 'canned' taste. Having put that to rest, you can follow these easy crab cake recipes that make use of the canned crab.

Making Crab Cake with Canned Crab

Ingredients
  • Green onions, chopped, 4
  • Egg whites, 2
  • Back fin lump crab meat, 2 (6½ oz.) cans
  • Cracker crumbs, 1 cup
  • Reduced-fat mayonnaise, 2 tbsp.
  • Dry mustard, 2 tbsp.
  • Worcestershire sauce, 1 tbsp.
  • Olive oil spray
  • Salt and pepper
  • Hot pepper sauce
Directions
  1. Drain the crab meat, separate with a fork, and pick out any bits of shell or cartilage. Transfer the crab meat to a bowl and add in the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper, and salt.
  2. Stir well and then add in the egg whites, which help bind everything together. Oil your palms and form the mixture into 4 cakes.
  3. Spread out the cracker crumbs on a plate and sprinkle with salt and pepper. Evenly coat the crab cakes in the crumbs.
  4. Lightly heat a nonstick skillet sprayed with olive oil. Add the crab cakes and raise the heat to medium. Cook for about 5 minutes on each side and serve.
Low-fat Crab Cake Recipe

Ingredients
  • Egg whites, 2
  • Backfin crab meat, ½ lb.
  • Cracker crumbs, ¾ cup
  • Bread crumbs, ¾ cup
  • Nonfat mayonnaise, ¼ cup
  • Olive oil, 3 tbsp.
  • Water, 2 tbsp.
  • Dijon style mustard, 1 tbsp.
  • Minced green onions, 1 tbsp.
  • Chopped fresh parsley, 2 tsp.
  • No-salt Worcestershire sauce, 1 tsp.
  • Old Bay®, ½ tsp.
  • Salt, ¼ tsp.
Directions
  1. If you were looking for low-fat or healthy crab cake recipes using canned crab, this is one of your best bets.
  2. Clean the crab meat and get rid of the bits of shell or cartilage, and place it in the refrigerator. Combine all the dry ingredients first and then add in the wet ones.
  3. Blend well and then flake in the crab meat. Form into 6 crab cakes, place them in a plate, and cover with a plastic wrap.
  4. Refrigerate for an hour, then take out, and let it sit for 5 minutes. Lightly oil a skillet and place it on medium heat. Add the crab cakes and fry for 6 minutes on each side and serve.
Dungeness Crab Cake Recipe

Ingredients
  • Cleaned Dungeness crab meat, 1½ lbs.
  • Fresh scallops, ¼ lb.
  • Cream, ½ cup
  • Finely diced celery, 2 tbsp.
  • Finely grated lemon zest, 1 tbsp.
  • Thinly sliced scallion, 1 tbsp.
  • Dijon mustard, 2 tsp.
  • Fresh thyme, 1 tsp.
  • Chopped Italian parsley, 1 tsp.
  • Fresh ground white pepper to taste
  • Panko breadcrumbs
Directions
  1. This one is among the best and simplest dungeness crab cake recipes. Remove the bits of shell or cartilage from the crab meat, but do not break it into chunks of meat. Refrigerate for an hour.
  2. Add the scallops to a blender along with a pinch of salt and pepper. Turn it on at a low speed, and gradually add in the heavy cream until smooth. Set it aside.
  3. Transfer the crab meat to a bowl, and lightly stir in the mustard, celery, herbs, and lemon zest. Add the scallop mixture, and add salt, white pepper, cayenne, and lemon juice to taste.
  4. If the mixture is not holding together, add in a whisked egg. Shape the mixture into cakes and chill. Add a little olive oil to a large skillet and heat it.
  5. Place the panko crumbs on a sheet pan. Coat each side of the crab cake in the panko lightly and cook until golden. Serve hot with a drizzle of lemon olive oil and lemon sauce of your choice.
Since there are so many different ways to make this delicacy, you should read through several crab cake recipes that use canned crab before you settle on one. Crab cakes are great by themselves, but usually served with a dip. Your options include dijon crab cake sauce, remoulade sauce, lemon dill sauce, horseradish mayo, and classic and modernized cocktail and tartar sauces.
Prepared and Plated Crab Cakes
Low fat Crab Cakes
Crab Cakes