Canned Crab Cakes
These canned crab cakes are made with canned crab meat, tuna, and surimi for a budget-friendly seafood recipe that turns out crispy on the outside and tender inside. Easy to prepare and full of flavor, they are perfect for a quick dinner or appetizer.
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
Drain the Seafood Well: Press the canned crab meat and tuna gently with a spoon to remove any excess liquid. I find this helps the crab cakes hold together much better when shaping and cooking.
Shred the Surimi Gently: I usually pull the surimi sticks apart with my fingers or a fork instead of chopping them. The texture blends more naturally into the mixture this way.
Chill Before Cooking: Let the patties rest in the refrigerator for about an hour. I like doing this because it firms them up and helps them keep their shape in the pan.
Cook Until Deep Golden: Cook the crab cakes over medium heat and wait until the bottom is nicely golden before flipping. This gives them a crisp crust while I keep the inside tender.
Nutrition
Calories: 183kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 676mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg