Crab Cake Recipes Using Canned Crab

Crab cakes are a food loved by most people, and a comfort food for some. They are usually served as an appetizer, though they also find a frequent appearance on breakfast buffets. There are a number of different preparation methods employed while preparing crab cakes. The traditional boardwalk Maryland crab cakes are deep-fried and breaded. If you are on a diet or in favor of health food, opt for spicy baked crab cake recipes that includes canned crab. While most contemporary recipes call for the use of fresh crab, most of the traditional recipes used canned crab. If flavor is a concern for you, know that there is no real difference. However, if you are still worried, you can soak the meat in ice water for 10 minutes, then drain and pat it dry to take out any kind of "canned" taste. Having put that to rest, you can follow these easy crab cake recipes by using canned crab. Here are some other crab recipes.

Making Crab Cake with Canned Crab

Ingredients

• 2 (6½ oz.) cans back fin lump crab meat
• 1 cup cracker crumbs
• 2 tbsp. reduced-fat mayonnaise
• 2 egg whites
• 1 Tbsp. Worcestershire sauce
• Salt and pepper
• Hot pepper sauce
• 2 Tbsp. dry mustard
• 4 green onions, chopped
• Olive oil spray

Directions

Drain the crab meat, separate with a fork and pick out any bits of shell or cartilage. Transfer crab meat to a bowl and add in the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Stir well and then add in the egg whites, which help bind everything together. Oil your palms and form the mixture into 4 cakes. Spread out the cracker crumbs on a plate and sprinkle with salt and pepper. Evenly coat crab cakes in crumbs. Lightly heat a nonstick skillet sprayed with olive oil. Add crab cakes and raise heat to medium. Cook for about 5 minutes on each side. Serve.

Low Fat Crab Cake Recipe

Ingredients

• ¾ cup cracker crumbs
• 3 tbsp olive oil
• ¾ cup bread crumbs
• ½ pound backfin crab meat
• ½ tsp Old Bay®
• 2 tbsp water
• ¼ tsp salt
• 1 tbsp Dijon-style mustard
• 2 egg whites
• 1 tsp no-salt Worcestershire sauce
• 2 tsp chopped fresh parsley
• ¼ cup nonfat mayonnaise
• 1 tbsp minced green onions

Directions

If you were looking for low fat crab cake recipes or healthy crab cake recipes by using canned crab, this is one of your best bets. Clean crab meat of bits of shell or cartilage, and place in refrigerator. Combine all the dry ingredients first and then add in the wet ones. Blend well and then flake in the crab meat. Form into 6 crab cakes, place in plate and cover with plastic wrap. Refrigerate for an hour, then take out and let sit for 5 minutes. Lightly oil a skillet and place on medium heat. Add crab cakes and fry for 6 minutes on each side. Serve.

Dungeness Crab Cake Recipe

Ingredients

• 2 tsp dijon mustard
• 1 tbsp finely grated lemon zest
• 2 tbsp finely diced celery
• 1 tsp fresh thyme
• ½ cup cream
• 1 tbsp thinly sliced scallion
• 1½ pounds cleaned Dungeness crab meat
• 1 tsp chopped Italian parsley
• ¼ pound fresh scallops
• Fresh ground white pepper to taste
• Panko breadcrumbs

Directions

This among the best and simple dungeness crab cake recipes. Remove bits of shell or cartilage from crab meat, but do not break up chunks of meat. Refrigerate for an hour. Add the scallops to a blender along with a pinch of salt and pepper. Turn it on at a low speed and gradually add in the heavy cream until smooth. Set aside. Transfer the crab meat to a bowl, and lightly stir in the mustard, celery, herbs and lemon zest. Add the scallop mixture, and add salt, white pepper, cayenne and lemon juice to taste. If the mixture is not holding together, add in a whisked egg. Shape the mixture into cakes and chill. Add a little olive oil to a large skillet and heat it. Place panko on a sheet pan. Coat each side of the crab cake in the panko lightly and cook until golden. Serve hot with a drizzle of Lemon olive oil and lemon sauce of your choice.

Since there are so many different ways to make this delicacy, you should read through several crab cake recipes that use canned crab before you settle on one. Crab cakes are great by themselves, but usually served with a dip. Your options include dijon crab cake sauce, remoulade sauce, lemon dill sauce, horseradish mayo, and classic and modernized cocktail and tartar sauces.