Easy canned crab cake recipe

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
canned crab cake

Do you love crab cakes like I do? This is the easiest version of the recipe that uses canned crab meat. It’s a perfect recipe for everyone who’s on a budget or looking for something quick and inexpensive.

There are many different options when it comes to side dishes and sauces, almost everything goes very well with crab cakes. Tartar sauce is my all-time favorite, but I also like spicy mayonnaise and wasabi-based creamy sauces. You can even take simple garlic butter and pour it over the cakes.

Easy canned crab cake recipe

Even though imitation crab isn't the ingredient that is traditionally used in crab cakes, it's very easy to find and cook. Crab cakes can be a great main course, serve it with your favorite salad and whole grains. Imitation crab is very affordable and can make perfect crab cakes.

Course Lunch & dinner
Cuisine Maryland
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 150 kcal


  • 1 can crab meat
  • 150 g bread crumbs
  • 30 g egg substitute
  • 16 g mayonnaise
  • 16 g Dijon mustard
  • 10 g dill weed
  • 10 ml lime juice
  • 16 ml lemon juice
  • 16 g Worcestershire sauce


  1. Combine everything in a large bowl, mix everything thoroughly. The mixture shouldn't be wet. It should hold shape very well and not stick to your hands. Prepare 8 cakes. Place bread crumbs in a bowl, dip every cake into the crumbs. Put the cakes into the fridge for 30 minutes.

  2. Take a skillet, coat it with oil and cook cakes over a medium heat. They should be brown on both sides. Serve with your favorite sauce.


Recipe Rating
(No Ratings Yet)
Spread the love