These canned crab cakes are crispy on the outside, tender inside, and full of flavor. Made with canned crab meat, tuna, and surimi, they are an easy and budget-friendly way to make crab cakes at home.
Why You'll Love This Recipe
- No Tricky Steps: Everything mixes in one bowl and comes together fast; you won't need any fancy equipment or techniques.
- Budget-Friendly: Using a combo of canned crab, tuna, and surimi gives you big flavor without spending a fortune.
- Great Texture: These cook up crisp on the outside and soft in the center, just the way a crab cake should be.
- Perfect for Prep-Ahead: I like to shape the crab patties in the morning and fry them up just before dinner for a stress-free meal.
The Best Way to Turn Canned Crab into Crispy Crab Cakes
I didn't grow up near the coast or making classic Maryland crab cakes, so my version started with what I could actually find and afford: canned crab meat, a bit of tuna, and surimi. The mix works beautifully because it gives the cakes great texture, helps them hold together well, and still delivers that satisfying seafood flavor. For a simple seafood meal, they pair nicely with bright sides like Greek lemon potatoes or a classic potato salad.
What I like most about this recipe is how reliable it is. Old Bay, lemon juice, hot sauce, Worcestershire sauce, and garlic powder give the mixture plenty of depth, while a short chill in the fridge helps the patties stay firm before they hit the pan. Once cooked, they turn golden and crisp on the outside while staying soft and flavorful in the middle. A spoonful of tartar sauce or pepper mayonnaise complements that crispy texture perfectly.
Key Ingredients for Canned Crab Cakes
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Crab, Tuna & Surimi: I like using canned crab meat with tuna and shredded surimi sticks because it makes these crab cakes more practical without losing that seafood flavor. The combination gives the mixture a nice balance, and I find it also helps create a texture that holds together really well.
- Creamy Base & Egg: Mayonnaise, egg, Worcestershire sauce, lemon juice, and hot sauce bring everything together in the best way. I use this mix to add moisture, a little tang, and just enough richness to keep the crab cakes tender inside.
- Seasoning: I keep the seasoning simple with Old Bay, garlic powder, paprika, and a little salt. It gives the crab cakes plenty of flavor, and I like that it brings out the seafood taste without taking over.
- Fresh Herbs & Breadcrumbs: Chopped parsley adds freshness, and I use breadcrumbs to give the mixture structure. They help the patties stay firm and make the final texture much better once cooked.
How to Make Crab Cakes
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Mix the Seasoning: In a large bowl, mix mayonnaise, Worcestershire sauce, lemon juice, hot sauce, Old Bay, garlic powder, paprika, salt, and egg until smooth.
2. Add the Seafood: Stir the drained canned crab meat and canned tuna into the mayonnaise mix.
3. Mix in the Surimi: Tear the surimi crab meat into small pieces and mix them into the bowl. The surimi adds extra texture and a sweet seafood note that complements the crab.
4. Finish the Mixture: Add the parsley and breadcrumbs, then fold gently until the mixture is moist and firm enough to hold its shape.
5. Shape the Crab Cakes: Scoop about ½ cup of the mixture and shape it into a patty. Repeat to make around 8 crab cakes, keeping them even in size for consistent cooking.
6. Chill Before Cooking: Place the formed cakes on a plate or tray and chill for 1 hour. This helps them hold their shape and develop better texture when fried.
7. Cook Until Golden: Heat a skillet and cook the cakes for 3-4 minutes on each side until they're golden and crispy on the outside while staying tender inside.
8. Serve and Enjoy: Serve the hot crab cakes with a side of sauce or a fresh salad.
Variations
- Spicy Crab Cakes: Add a little extra hot sauce or a pinch of cayenne to the mixture if you like a bit more heat.
- Air Fryer Crab Cakes: Cook the patties in an air fryer at 190°C / 375°F for about 10-12 minutes, turning halfway.
- Herb Version: Add chopped dill or chives along with the parsley for a brighter herb flavor.
My Tips for Canned Crab Cakes
Don't Overmix the Mixture: When everything is combined, I stop mixing as soon as the ingredients hold together. Overmixing can break down the crab and make the cakes dense instead of light.
Shape the Patties Evenly: Try to keep the crab cakes similar in size so they cook evenly in the pan. I usually aim for patties that are about 1 inch thick so the outside crisps nicely while the inside stays tender.
Cook in Batches: I like to cook just a few crab cakes at a time so the pan stays hot and the cakes get that crispy edge instead of steaming.
Make Ahead and Freeze: You can freeze the shaped, uncooked patties in a single layer, then store them in a bag.
How to Store Leftover Crab Cakes
If you have leftover crab cakes, place them in an airtight container and refrigerate them for up to two days. I usually reheat them in a skillet so the outside becomes crisp again.
What to Serve with Crab Cakes
These crab cakes pair well with simple sides that keep the meal balanced. Bright dishes like Greek lemon potatoes, a fresh salad, or a creamy potato salad work especially well. Adding a dipping sauce such as tartar sauce or pepper mayonnaise makes them even more satisfying.
Try These Seafood Recipes Next!
Recipe
Canned Crab Cakes
Ingredients
- 2 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 tablespoon Old Bay spice
- 1 tablespoon garlic powder
- ½ teaspoon paprika powder
- ¼ teaspoon salt
- 1 egg
- 300 g crab meat - 2 cans, drained well
- 140 g chunk tuna - 1 can, drained
- 200 g surimi sticks - imitation crab, shredded
- 2 tablespoon parsley - chopped
- 90 g breadcrumb - regular or panko
- 3 tablespoon extra virgin olive oil - for frying
Instructions
- In a large mixing bowl, combine the mayonnaise, Worcestershire sauce, lemon juice, hot sauce, Old Bay spice, garlic powder, paprika, salt, and egg. Mix until evenly combined, then add the well-drained canned crab meat and canned tuna.
- Shred the surimi sticks into small pieces and add them to the bowl. Add the chopped parsley and breadcrumbs, then gently fold everything together until the mixture is moist but firm enough to shape.
- Scoop about ½ cup of the mixture and shape it into a patty. Repeat until you have around 8 patties, then refrigerate them for 1 hour so they hold their shape better during cooking.
- Heat a non-stick skillet over medium heat and drizzle in the extra virgin olive oil. Cook the crab cakes for 3-4 minutes on each side until golden brown and crispy on the outside.
- Serve hot with salad and your favorite dipping sauce, such as tartar, aioli, or fresh lemon juice.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
These crab cakes were so good, I could eat them with my hands... and I did!