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Fresh crab cakes being served on a plate.

Crab Cakes with Canned Crab

Jenni Cole
Our easy pan fried crab cakes with their crispy golden brown exterior pair beautifully with our homemade lemon caper sauce. Pan seared to perfection, these crab cakes are bursting with spice, flavor, and juicy crab meat. Ready in less than 30 minutes our delicious crab cakes are a Whole Lotta Yum!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 9 minutes
Course Seafood
Cuisine American
Servings 8 servings
Calories 227 kcal

Ingredients
  

Crab Cakes

  • 1 cup 8 ounces Lump crab meat, drained
  • ¾ cup Italian bread crumbs
  • ½ cup Minced yellow onion
  • ¼ cup Mayonnaise
  • 1 egg beaten
  • 1 teaspoon Dijon or hot mustard
  • ¼ teaspoon Celery salt
  • ½ teaspoon Paprika
  • 1 tablespoon Dried chili flakes
  • 3 tablespoons Vegetable oil for frying

Lemon Caper Sauce

  • ¼ cup Mayonnaise
  • ¼ cup Sour cream
  • 2 teaspoons Lemon juice
  • 2 tablespoons Pickled whole capers drained
  • Freshly chopped parsley for topping to taste

Instructions
 

  • Drained the canned crab meat and blot it with paper towels to remove the excess moisture.
  • In a medium mixing bowl, stir together the crab meat, bread crumbs, onion, mayonnaise, egg, dijon mustard, celery salt, paprika, and chili flakes.
  • Take a large scoopful of the mixture and using your hands, form it into a patty approximately 2-3 inches wide and between ½ inch to ¾ inch thick.
  • Pour the vegetable oil into a skillet and pre heat it on a medium heat for 5 minutes.
  • Add 4-5 crab cakes to the oil and fry over medium heat for approximately 6 minutes or until browned. Flip them and continue cooking on the other side for an additional 4 minutes or until browned.
  • In a small mixing bowl combine the mayonnaise, sour cream, lemon juice, and capers. Stir until fully combined.
  • Top the crab cakes with the lemon caper sauce and enjoy!

Notes

  • This recipe doesn't work as well with imitation crab. The real thing (whether it be high quality canned or fresh) is flakier and easier to form into shape.
  • Don't cook more than 5 crab cakes at a time, any more than that and it will lower the temperature of the oil too much to cook properly.
  • Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the crab cakes in a skillet on low heat until warmed through. This method will keep them crisp on the outside.
  • You can make this recipe a day ahead and keep the uncooked crab cakes in the fridge. When ready to fry, bring them out of the fridge one hour prior to frying to bring them up to room temperature.

Nutrition

Serving: 1gCalories: 227kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 14gCholesterol: 48mgSodium: 421mgFiber: 1gSugar: 2g
Keyword crab cakes with canned crab
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