canned crab recipe
The Best canned crab recipe
The health perks are nice, too. Canned crab is packed with protein and low in calories, which makes it a smart choice for balancing meals without feeling heavy. It’s also rich in omega-3s, which helps keep things like heart health and brain function in check. Plus, it’s convenient—no fresh crab to handle, no fancy tools needed, and it’s ready in minutes. Whether you’re serving it for a casual family dinner or a small gathering, this recipe is always a crowd-pleaser. My husband says it’s his favorite way to eat crab, and my kids swear by it for their lunches, so I know it’s a winner. It’s the kind of dish that feels like a little treat without the fuss.
Creamy Canned Crab Cakes with Lemon-Dill Sauce
A simple yet flavorful dish where tender canned crab forms the base of crispy crab cakes, paired with a bright, herby sauce. Perfect for a quick weeknight meal or a light dinner.
🥘Ingredients
- 1 (10 oz) can lump crabmeat, drained
- ½ cup all-purpose flour
- 1 large egg
- 1 cup frozen breadcrumbs
- 1 tbsp mayonnaise
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp unsalted butter, melted
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 small garlic clove, minced
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a large bowl, gently fold crabmeat with flour, egg, breadcrumbs, mayonnaise, Old Bay, garlic powder, and paprika until just combined. Season lightly with salt and pepper. -
3
Scoop 2 tablespoons of mixture per crab cake, shaping into 1-inch thick patties. Place on the baking sheet. -
4
Brush each patty lightly with melted butter. Bake for 12–15 minutes or until golden brown and crispy. -
5
While crab cakes cook, whisk together mayo, sour cream, lemon juice, dill, and garlic in a small bowl. -
6
Serve crab cakes hot with the lemon-dill sauce, garnished with extra fresh dill if desired.
🔧Equipment
- Mixing bowls
- Measuring cups
- Nonstick skillet
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Canned Crab Cakes with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Creamy Canned Crab Cakes with Lemon-Dill Sauce
How do I adjust the recipe if I don’t have fresh crab?
Use canned lump crabmeat (drained and rinsed) instead. The texture will be slightly softer, but the dish still holds together well. Just reduce the sauce slightly if you’re adding extra liquid to compensate.
Can I make this dish ahead of time?
Yes, you can prepare the crab salad up to 24 hours in advance. Store it in an airtight container in the fridge. To serve, gently reheat it in a 300°F oven for about 15 minutes, stirring occasionally, until warmed through.
What’s the best way to handle the crabmeat if it’s too firm?
If the crabmeat feels tough, let it sit in a bowl of warm water for 5–10 minutes. The heat helps tenderize it slightly. For canned crabmeat, ensure it’s fully drained and rinsed to remove excess brine, which can make the dish too salty.
How do I know if the crab is cooked properly?
Fresh crab should be opaque and firm when cooked. If using canned crabmeat, it’s already cooked, but check the package for any additional cooking instructions. For a richer flavor, lightly pan-sear the crabmeat in butter or olive oil for 1–2 minutes before adding it to the dish.
Can I substitute another type of seafood for crab?
While crab is the star here, you could use shrimp or scallops in place of the crabmeat. Shrimp would work best if cooked first and drained, while scallops would need to be lightly sautéed. Adjust the sauce slightly to account for the different texture and flavor profile.
