Crab Cake Recipes Using Canned Crab

Set it 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. Having put that to rest, you can follow these easy crab cake recipes that make use of the canned crab. If you are on a diet or in favor of health food, opt for spicy, baked crab cakes that employ the use of canned crab. Remove the bits of shell or cartilage from the crab meat, but do not break it into chunks of meat. Shape the mixture into cakes and chill. Coat each side of the crab cake in the panko lightly and cook until golden. Crab cakes are great by themselves, but usually served with a dip. Turn it on at a low speed, and gradually add in the heavy cream until smooth. Transfer the 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. If flavor is a concern for you, know that there is not much of a difference. Combine all the dry ingredients first and then add in the wet ones.

Blend well and then flake in the crab meat. Green onions, chopped, 4

Egg whites, 2

Back fin lump crab meat, 2 (6½ oz.) cans

Cracker crumbs, 1 cup

Reduced-fat mayonnaise, 2 tbsp.

Dry mustard, 2 tbsp.

Worcestershire sauce, 1 tbsp.

Olive oil spray

Salt and pepper

Hot pepper sauce

DirectionsDrain the crab meat, separate with a fork, and pick out any bits of shell or cartilage. Lightly oil a skillet and place it on medium heat. While most contemporary recipes call for the use of fresh crab, most of the traditional recipes use canned crab. Form into 6 crab cakes, place them in a plate, and cover with a plastic wrap.

Refrigerate for an hour, then take out, and let it sit for 5 minutes. Oil your palms and form the mixture into 4 cakes.

Spread out the cracker crumbs on a plate and sprinkle with salt and pepper. They are usually served as an appetizer, though they also find a frequent appearance on breakfast buffets. 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. However, if you are still worried, you can soak the meat in ice water for 10 minutes, then drain and pat it dry to get rid of any sort of ‘canned’ taste. Add a little olive oil to a large skillet and heat it.

Place the panko crumbs on a sheet pan. The traditional boardwalk Maryland crab cakes are deep-fried and breaded. There are a number of different preparation methods employed while preparing crab cakes. Add the crab cakes and raise the heat to medium. Refrigerate for an hour.

Add the scallops to a blender along with a pinch of salt and pepper. Cook for about 5 minutes on each side and serve.

Low-fat Crab Cake Recipe

Ingredients

Ingredients

Crab cakes are a food loved by most people and a comfort food for some.

Making Crab Cake with Canned Crab

Egg whites, 2

Backfin crab meat, ½ lb.

Cracker crumbs, ¾ cup

Bread crumbs, ¾ cup

Nonfat mayonnaise, ¼ cup

Olive oil, 3 tbsp.

Water, 2 tbsp.

Dijon style mustard, 1 tbsp.

Minced green onions, 1 tbsp.

Chopped fresh parsley, 2 tsp.

No-salt Worcestershire sauce, 1 tsp.

Old Bay®, ½ tsp.

Salt, ¼ tsp.

DirectionsIf you were looking for low-fat or healthy crab cake recipes using canned crab, this is one of your best bets.

Clean the crab meat and get rid of the bits of shell or cartilage, and place it in the refrigerator. Your options include dijon crab cake sauce, remoulade sauce, lemon dill sauce, horseradish mayo, and classic and modernized cocktail and tartar sauces.. Evenly coat the crab cakes in the crumbs.

Lightly heat a nonstick skillet sprayed with olive oil. Add the crab cakes and fry for 6 minutes on each side and serve.

Dungeness Crab Cake Recipe

Ingredients

Cleaned Dungeness crab meat, 1½ lbs.

Fresh scallops, ¼ lb.

Cream, ½ cup

Finely diced celery, 2 tbsp.

Finely grated lemon zest, 1 tbsp.

Thinly sliced scallion, 1 tbsp.

Dijon mustard, 2 tsp.

Fresh thyme, 1 tsp.

Chopped Italian parsley, 1 tsp.

Fresh ground white pepper to taste

Panko breadcrumbs

DirectionsThis one is among the best and simplest dungeness crab cake recipes

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