Pantry & Instant

Canned Crab Cakes

Name: Canned Crab Cakes
Total time: 15 min
Yield: 4 servings
Cuisine: Pantry & Instant
Ingredients: 1 can (6 oz) lump crab meat; 1/2 cup plain breadcrumbs; 2 tbsp mayonnaise; 1 large egg; 1 tsp Old Bay seasoning (or paprika); 2 tbsp butter or oil

Golden, pan-crisped crab cakes made with real canned crab, seasoned with Old Bay and herbs — a surprisingly luxurious dinner from an everyday pantry staple.

15 minutes

Serves 4

Dinner

Contains common allergens

Egg Dairy Seafood Shellfish Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Open the canned crab meat and drain it extremely well. Pick through the meat gently to remove any hidden bits of shell.

2
In a medium mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, and Old Bay seasoning. Mix gently so you don't completely shred the crab lumps.
3
Divide the mixture into 4 equal portions and press them firmly into tight patties, about 3/4-inch thick.
4
Heat the butter or oil in a medium non-stick skillet over medium heat until it begins to sizzle.
5
Carefully place the crab cakes into the pan. Pan-fry undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom.
6
Gently flip the crab cakes and cook the other side for 3-4 minutes. Serve hot with a squeeze of lemon or tartar sauce.

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