Make perfect crab cakes using Chicken of the Sea canned crab meat. Follow our easy, expert-tested recipe for golden, crispy cakes — no fuss, big flavor.
Why Use Chicken of the Sea for Crab Cakes?
Crab cakes are one of those dishes that look gourmet but are surprisingly simple to prepare. With the Chicken of the Sea crab cake recipe, you don’t need to worry about sourcing fresh crab or breaking the bank.
Using Chicken of the Sea canned crab meat provides convenience, affordability, and consistent taste every time. It’s a pantry staple that makes it possible to whip up seafood favorites whenever the craving hits.
The sweetness of lump crab pairs beautifully with seasoning and binder, giving you a crab cake that’s crisp on the outside and tender inside.
What You’ll Need (Ingredients + Tools)
Here’s everything required for this Chicken of the Sea crab cake recipe:
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken of the Sea canned lump crab meat | 2 cans (about 12 oz total) |
| Mayonnaise | ¼ cup |
| Dijon mustard | 1 tbsp |
| Egg | 1 large |
| Lemon juice | 1 tbsp |
| Worcestershire sauce | 1 tsp |
| Old Bay seasoning (or paprika + celery salt) | 1 tsp |
| Green onions, finely chopped | 2 tbsp |
| Fresh parsley, chopped | 2 tbsp |
| Panko breadcrumbs | ¾ cup |
| Salt & pepper | To taste |
| Olive oil or butter | For frying |
Tools
- Mixing bowls
- Whisk
- Spatula
- Non-stick skillet or baking sheet
- Air fryer (optional)
How to Make Chicken of the Sea Crab Cakes
Follow these step-by-step instructions to master the Chicken of the Sea crab cake recipe:
- Prepare the binder
- In a large bowl, whisk together mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, and Old Bay seasoning.
- Fold in crab meat and seasonings
- Gently add the drained Chicken of the Sea canned crab meat, green onions, parsley, and breadcrumbs. Mix lightly so the crab lumps stay intact.
- Shape and chill
- Divide the mixture into 6–8 equal portions and form round patties.
- Set the patties on a tray and chill in the refrigerator for about 20 minutes. This helps them hold their shape during cooking.
- Cook your crab cakes
- Pan-fry method: Heat oil or butter in a skillet over medium heat. Cook cakes for 3–4 minutes per side until golden brown.
- Baked method: Place patties on a greased baking sheet and bake at 400°F for 12–15 minutes, flipping halfway.
- Air fryer method: Spray patties lightly with oil and cook at 375°F for 10–12 minutes.
- Serve hot
- Pair with tartar sauce, remoulade, or a squeeze of fresh lemon.
Pan-fried, Baked, or Air Fry — Which Method is Best?
| Method | Texture & Flavor | Benefits | Best For |
|---|---|---|---|
| Pan-Fried | Crispy golden crust, rich flavor | Traditional style, quick to cook | Classic restaurant-style crab cakes |
| Baked | Lightly crisp, tender inside | Healthier, less oil, easy cleanup | Low-fat option, larger batches |
| Air Fryer | Crisp exterior, juicy interior | Minimal oil, fast, convenient | Quick meals, modern kitchens |
No matter which method you choose, the Chicken of the Sea crab cake recipe adapts beautifully to your cooking style.
Expert Tips for Perfect Crab Cakes
- Don’t overmix: Keep the crab lumps intact for better texture.
- Chill before cooking: This prevents patties from falling apart.
- Binder balance: Egg and mayo hold everything together without overpowering.
- Minimal filler: Rely more on crab than breadcrumbs for authentic flavor.
- Use fresh lemon juice: It brightens and balances the richness.
These tips ensure your Chicken of the Sea crab cake recipe comes out perfect every time.
How to Serve & Pairings
Elevate your crab cakes with these serving ideas:
- Appetizer: Serve with lemon wedges and dipping sauces.
- Main dish: Place on a toasted brioche bun with lettuce and tomato for a crab cake sandwich.
- Seafood platter: Pair with shrimp cocktail, coleslaw, and fries.
- Light meal: Add to a bed of greens with vinaigrette for a healthier option.
Storing, Freezing, and Reheating Crab Cakes
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerate | Up to 3 days | Bake at 350°F for 10 minutes |
| Freeze | Up to 2 months | Bake at 375°F for 15–18 minutes |
Leftovers from your Chicken of the Sea crab cake recipe store beautifully, making them great for meal prep.
FAQ: Chicken of the Sea Crab Cake Recipe
Q1: Can I use fresh crab meat instead of canned?
Yes, but the Chicken of the Sea crab cake recipe is designed for canned crab. Fresh lump crab works too, but it’s more expensive and perishable.
Q2: How do I keep crab cakes from falling apart?
Chilling the patties for at least 20 minutes before cooking helps. Also, ensure you’re using the right amount of binder (egg and breadcrumbs).
Q3: Can I bake instead of fry?
Absolutely. Baking at 400°F is healthier and still yields a crisp finish. An air fryer is another great option.
Q4: Are crab cakes healthy?
Yes, especially when baked or air-fried. Chicken of the Sea crab meat is lean and high in protein, making it a smart seafood choice.
Q5: What sauces go best with crab cakes?
Tartar sauce, remoulade, aioli, or a simple squeeze of lemon juice are classic pairings.
Final Thoughts
With this Chicken of the Sea crab cake recipe, you’ll get the best of both worlds: convenience and flavor. Whether you fry, bake, or air-fry, these golden crab cakes are guaranteed to impress. Try them today and bring restaurant-quality seafood to your own kitchen.
Hi, I’m Sidra Asif, the heart behind Chicken Bites. Cooking has been my lifelong passion, sparked by the magical meals I watched my mother create in our family kitchen. Over the years, I’ve explored diverse cuisines, earned a diploma in Culinary Arts, and refined my skills in professional kitchens—learning the art of flavor pairing, presentation, and creativity.
Through Chicken Bites, I share my favorite recipes, cooking tips, and culinary adventures to inspire home cooks to turn everyday ingredients into extraordinary meals. Join me on this flavorful journey where tradition meets innovation, and every dish is made with love! 🍗✨
