The Best Canned Crab Meat Recipes for Summer & Beyond

Sun’s out, crabs out! There’s nothing quite like crafting the perfect summer dish. Whether you’re new to seafood or are a crab-cooking extraordinaire, check out our favorite canned crab meat recipes for summer and beyond.

Why Choose Canned Crab Meat?

Let’s be honest — fresh anything is always preferred over canned. But sometimes, fresh isn’t an option. Whether it’s cost or availability holding you back, don’t worry! You can do a lot with canned crab.

Fresh crab can be very expensive and since it’s such a delicacy, it’s not ideal for every recipe. When you’re working with fresh seafood, it should be the star of the show. In our opinion, using it in something like crispy crab cakes would be a waste.

If you’re looking to try something different and test out a new recipe, canned crab is the way to go. It’s more convenient, costs less, and lasts longer. Fresh and canned have a slightly different flavor, but with the right canned crab meat recipe, you won’t notice a difference.

Another reason to choose canned crab is because of its health benefits. Crab meat is rich in iron, zinc, vitamin B12, omega-3 fatty acids, and more. Plus it’s high in protein, making it good for your brain and heart health.

Types of Canned Crab Meat

Not all canned crab meat is created equally. At our seafood market, we carry premium crab meat that is hand-picked and full of flavor. We offer claw meat, backfin, or our personal favorite, jumbo lump canned crab meat. Not sure about the differences? Here’s a quick overview:

• Jumbo Lump — top-shelf crab that is meaty, tender, and sweet
• Lump — a slightly more affordable option that is rich and meaty with smaller chunks
• Backfin — light and flaky crab meat with a delicate flavor
• Claw Meat — dark meat with a coarser texture and more concentrated crab flavor

Tips for Using Canned Crab Meat

To make the process a little smoother, we’ve put together our top tips for cooking with canned crab. With this advice, you’ll be all set to try a new canned crab meat recipe.

1. Drain and Rinse

When you open a fresh can, always drain the liquid and rinse the meat with water. This removes preservatives and excess salt and enhances the flavor. While you’re at it, check the meat for shell fragments and pick them out.

2. Give it a Milk Bath

This tip is completely optional! If you want to diminish the fishy odor of crab meat, soak the contents in milk. Just pour your crab into a bowl, add milk, seal the top, and place in the refrigerator for about 20 minutes. For better results, leave it there overnight. When you’re done, rinse off the milk and pat it dry.

3. Season the Meat

Crab meat has a distinct flavor, so be mindful not to over- or under-season it. Salt and pepper is a good way to start (but go easy — canned crab is already salty). Other easy seasonings to try are garlic, butter, lemon juice, and fresh herbs.

4. Taste as You Go

Since canned crab is pre-cooked, you can taste your dish as you go and adjust the ingredients accordingly. Don’t be afraid to add more seasonings or make the canned crab meat recipe your own.

5. Don’t Overcook It

Be mindful when you’re heating canned crab. The precooked meat can easily get dried out or overcooked if you’re not careful. Try to add your meat near the end of the process to avoid overdoing it.

6. Freeze for Later

Like with most leftovers, canned crab can only last so long in the fridge. If you know you won’t eat it in time, pop it in the freezer! Crab meat freezes well and will be as good as new once defrosted.

7. Consider Your Dish

We talked about the types of crab meat above. Backfin and claw meat is a versatile option that we love using in casseroles, pasta, and soups. If you want bigger chunks in your dish, choose a lump canned crab meat. This is especially great for a summer salad or crab cocktail.

8. Get Creative

Canned crab can do so much! Whether you’re looking for crowd-pleasing appetizers or a hearty grain bowl, crab has a place in every kitchen.

Creative Canned Crab Meat Recipes

Spicy Crab and Mango Summer Roll

Servings: 8 | Prep Time: 30 min | Cook Time: 5 min 

Ingredients:

• 1 cup of canned crab meat
• 2 tablespoons of mayonnaise
• 1 lime, juice and zest
• ½ jalapeño (or chili pepper of your choice), cut into thin strips
• ½ cucumber, cut into thin strips
• ½ mango, peeled and cut into thin strips
• 1 avocado, cut into thin strips
• 1 ½ cups of cooked rice vermicelli noodles
• 8 rice paper wrappers
• Handful of cilantro

Steps:

1. Cook your noodles according to the package instructions. Prepare all other ingredients.
2. Shred your canned crab with a fork. In a small bowl, mix it with the mayonnaise, lime juice, and lime zest.
3. Dip one rice paper wrapper in a shallow bowl filled with hot water until it begins to soften. This should only take a few seconds. Set it on a flat surface to build your summer rolls.
4. Place a few cilantro leaves along the center of the roll. Then add your cucumber, mango, jalapeño, avocado, and crab mixture on a small pile of noodles about a third of the way down.
5. Roll it up like a burrito, taking the end closest to you and pulling it over the filling. Tuck in the sides and continue rolling it towards the top.
6. Pair your spicy crab and mango summer roll with your favorite dipping sauce and enjoy!

Crispy Crab Cakes

Servings: 8 | Prep Time: 30 min | Cook Time: 5-10 min 

Ingredients:

• 1 pound of canned crab
• 1/3 cup of mayonnaise
• 1 large egg
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of Dijon mustard
• 1 cup of bread crumbs
• 1 tablespoon of chives
• 1 tablespoon of parsley
• 1 tablespoon of Old Bay Seasoning
• 1 teaspoon of lemon juice
• ¼ cup canola oil
• Salt and pepper to taste

Steps:

1. Beat together the egg, mayonnaise, Worcestershire sauce, mustard, and Old Bay in a small bowl.
2. In a large bowl combine your crab meat, bread crumbs, chives, and parsley. Season to taste with salt and pepper.
3. Fold in the egg mixture by hand, doing your best to keep the lumps intact. Cover and chill in the refrigerator for 20-30 minutes.
4. Shape your mixture into eight patties.
5. In a skillet over medium heat, add your oil and cook the crab patties for 3-5 minutes on each side (or until crispy and golden).
6. Serve your crispy crab cakes with lemon juice and your favorite dipping sauce.

Crab and Spinach Stuffed Shells

Servings: 4 | Prep Time: 15 | Cook Time: 40 min 

Ingredients:

• 25 jumbo pasta shells
• 1 pound of crab meat
• 1 cup of spinach, chopped
• 15 oz of ricotta cheese
• 1 cup of parmesan cheese, shredded
• ½ cup of mozzarella cheese, shredded
• 1 egg
• 1 cup of heavy cream
• ½ cup of tomato sauce
• 1 tablespoon of garlic, minced
• ½ stick of butter
• 1 tablespoon of lemon juice
• 2 teaspoons of parsley
• Garlic powder to taste
• Salt and pepper to taste

Steps:

1. Preheat the oven to 350 degrees F.
2. Cook your pasta shells according to the instructions, stopping them 1-2 minutes early (they will finish cooking in the oven). Drain and set aside.
3. In a medium bowl, combine your ricotta cheese, half of your parmesan cheese, spinach, egg, and garlic powder.
4. Add your crab meat and mix well.
5. For the sauce, melt your butter in a large skillet. Add the minced garlic and sauté for 1-2 minutes. Then add the heavy cream.
6. When the heavy cream begins to lightly simmer, slowly add the rest of your shredded parmesan. Once that has melted, add your tomato sauce, lemon juice, and fresh parsley. Season with salt and pepper to taste.
7. Let the sauce simmer on low for 8-10 minutes.
8. Pour half of the sauce into a large baking dish. Fill your pasta shells with the crab mixture and place them in the dish in a single layer. Drizzle the rest of the sauce over the shells.
9. Sprinkle the top with shredded mozzarella cheese.
10. Bake your crab and spinach stuffed shells for 20-30 minutes and enjoy!

Classic Crab Dip

Servings: 8 | Prep Time: 10 | Cook Time: 20 min 

Ingredients:

• 1 pound of canned crab
• 8 oz of cream cheese
• ¼ cup of mayonnaise
• ½ cup of sour cream
• 1 cup of cheddar cheese, shredded
• ½ cup of green onion, chopped
• 1 teaspoon of Old Bay Seasoning
• 1 teaspoon of hot sauce
• 1 teaspoon of Worcestershire sauce
• 1 lemon, juice and zest
• Salt to taste
• Your favorite dipping food!

Steps:

1. Preheat the oven to 350 degrees F.
2. Beat the cream cheese in a bowl until smooth. Add mayonnaise, sour cream, green onion, Old Bay, Worcestershire sauce, hot sauce, lemon juice, and zest.
3. Add ¾ cup of cheddar cheese and mix until smooth. Add salt to taste.
4. Fold in the crab meat with a spatula, stirring gently so you don’t break up the lumps.
5. Move your mixture to a baking dish and sprinkle the top with the remaining cheddar cheese.
6. Bake for 20 minutes, or until the top is golden brown and bubbling.
7. Sprinkle the top with green onions. Serve hot with bread, crackers, chips, or veggies.

With these canned crab meat recipes, you’re ready to begin experimenting in the kitchen! Grab a few cans from your local Stauffers to get started.