Canned Crab Cakes
A luxurious dinner from a pantry staple.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Canned Crab Cakes to your week, check it against your household's allergens, and build the shopping list automatically.