Canned crab meat is a versatile ingredient that can elevate a variety of dishes From appetizers and main courses to salads and sandwiches, canned crab works well in many recipes. With a few tips on selecting, preparing and storing canned crab, it can be an easy way to add delicious seafood flavor to your meals
An Overview of Canned Crab Meat
There are a few different varieties of canned crab meat available:
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Jumbo lump crab – Consists of whole chunks of body and claw meat Has the best texture
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Lump crab – Also contains lumps of body and claw meat, but some pieces may be broken up Still has very good texture
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Backfin crab – Made up of smaller flakes of body meat. The texture is not as pronounced.
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Claw crab – Meat from just the crab claws. Has a stronger flavor and can be shredded or chunky.
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Imitation crab – Surimi, made of fish and other ingredients. Different texture than real crab but more affordable.
Canned crab meat is pre-cooked so no need to worry about preparing raw crab. It comes pasteurized for longer shelf life before opening.
Selecting Canned Crab Meat
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Choose canned crab from reputable brands and check the ingredients list.
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For recipes where texture matters most, like crab cakes, opt for jumbo lump or lump crab.
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Backfin and claw work well in dips, soups, pasta, and salads.
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Imitation crab is very affordable and works in many recipes but has a different flavor.
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Pay attention to expiration dates and pick cans with the furthest dates.
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Look for cans free of major dents, bulges, or rust to ensure quality.
Preparing Canned Crab Meat
Canned crab meat is ready to eat right from the can, but a few extra steps help improve flavor and texture:
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Drain the crab meat and rinse gently to remove excess liquid and saltiness.
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Pick through the crab and discard any bits of shell or cartilage.
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For firmer texture, soak briefly in ice water. Drain well before using.
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For convenience, canned crab can be stored in a covered container in the fridge for up to 4 days.
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To extend shelf life, frozen crab meat keeps for up to 3 months in an airtight container.
Cooking with Canned Crab Meat
Canned crab meat shines in a variety of dishes:
Appetizers
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Crab dip – Mix with cream cheese, cheddar, spices and bake until hot and bubbly.
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Crab stuffed mushrooms – Stuff mushroom caps with crab, bread crumbs, garlic and Parmesan.
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Crab cakes – Combine with breadcrumbs, egg, seasonings and pan fry.
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Crab rangoon – Stuff wonton wrappers with crab and cream cheese and fry until crispy.
Main Dishes
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Crab salad sandwiches – Mix crab with celery, onion and mayo for a classic sandwich filling.
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Crab quiche – Add crab to a quiche along with eggs, cream and Swiss cheese.
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Crab pasta – Toss crab meat with hot pasta, olive oil, garlic, parsley and lemon.
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Crab omelet – Make an omelet filled with crab meat, tomatoes, green onions and cheese.
Soups and Salads
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Crab bisque – Simmer canned crab in a creamy soup base with sherry, onions, and herbs.
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Crab louis – Toss crab with greens, hard boiled egg, avocado and Louis dressing.
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Crab salad – Mix crab with veggies like celery, peppers and onion. Add mayo-based dressing.
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Waldorf crab salad – Combine crab with apples, grapes, walnuts, lemon juice and mayo.
Side Dishes
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Cheesy crab & corn bake – Mix crab with corn, cheddar and spices and bake until hot.
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Crab cakes – Make mini crab cakes by pan frying bite-sized patties until crisp.
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Crab stuffed tomatoes – Fill tomato halves with a mix of crab, breadcrumbs, garlic and herbs.
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Crab toast – Top baguette slices with crab salad and broil until bubbly and browned.
With proper selection, storage and preparation, canned crab can be used in appetizers, main dishes, soups, salads, and more. Follow recipes for crab cakes, dips, pasta, and sandwiches to enjoy convenient crab flavor at home. With a little creativity, canned crab meat can elevate all kinds of everyday meals.
Crab Burgers with Caper Lime Mango Mayo
Fresh dill, green onions, lime zest and juicy ripe mango add a fresh flare to these mouthwatering and simple to prepare burgers. Weeknight supper never tasted so good! Bonus: these burgers are baked = no messy pan frying (or clean up) required.
Cheesy Crab Dip Pasta Bake with Cracker Crunch Topping
Turn a crowd pleasing crab dip into a weeknight comfort food dish your whole gang will devour.
- 3 cups (750 mL) Italpasta Artisan Gemelli (click here for product info)
- 2 tsp (10 mL) cornstarch
- ½ tsp (2 mL) each of salt, ground nutmeg and onion powder
- 2 cups (500 mL) milk
- 1 tbsp (15 mL) butter
- 1 onion, chopped
- 4 oz (120 g) brick style cream cheese, softened
- 1 cup (250 mL) grated aged cheddar
- ½ cup (125 mL) each of chopped green onion and chopped fresh parsley
- ½ cup (125 mL) prepared mayonnaise
- 1 tbsp (15 mL) Worcestershire sauce
- 2 tsp (10 mL) hot sauce (heat level of choice)
- 1 tsp (5 mL) lemon zest
- 1 tbsp (15 mL) lemon juice
- 3 cans (170 g each) crabmeat, drained
- 2 cloves garlic, minced
- 1 ½ cups (375 mL) roughly crushed crackers
- ½ cup (125 mL) grated aged cheddar cheese
- ½ cup (125 mL) chopped fresh dill
- ¼ cup (60 mL) melted butter
- 1 tsp (5 mL) paprika
- Preheat the oven to 400 F (200 C).
- Cook noodles according to package directions. Drain well. Keep pasta in the colander and toss with a small splash of vegetable oil (about 1 tsp (5 mL). Set aside.
- Whisk together cornstarch, salt, nutmeg, onion powder and milk. Set aside.
- Over medium heat, heat butter in the same pot you cooked the pasta in. Cook onion until lightly brown, about 2 to 3 minutes.
- Re-stir the milk mixture well (as cornstarch will have set at bottom) and add to the pot. Cook, while stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Remove from heat and stir in cream cheese until it has mostly melted throughout the sauce. Stir in reserved noodles and remaining ingredients until well combined.
- Place mixture into a well greased 9 X 13-inch casserole dish.
- Mix together all topping ingredients and sprinkle evenly over pasta.
- Bake for about 15 minutes, or until the top is golden and the edges are bubbling.
- Remove from the oven and let stand for about 5 minutes before serving.
- Makes 6 servings.
~ Add ½ cup (125 mL) roughly chopped pickled jalapenos to the cracker topping mixture before baking
Nestle this salad between two pieces of sourdough (or bread of choice), or, serve on a bed of greens – for a nutrient dense and protein rich meal.
- 2 cans (170 g each ) crabmeat, drained
- ½ fennel bulb, cored and very finely diced OR 1 cup (250 mL) finely diced celery
- 1 apple, cored and diced (leave skin on)
- ½ cup (125 mL) very finely diced red onion (or chopped green onion)
- ½ cup (125 mL) roughly chopped walnuts
- ⅓ cup (75 mL) prepared mayonnaise
- ¼ cup (60 mL) chopped fresh mint
- 1 tbsp (15 mL) each of Dijon mustard and lime juice
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) pepper
- Stir together all ingredients until well combined.
- Cover and refrigerate (for up to 2 days) until ready to serve.
- Stir well before serving.
- Makes about 4 cups (1 L).
~ add diced ripe pear to salad instead of apple ~ add ¼ cup (60 mL) shelled sunflower seeds to salad before mixing
Best Crab for your Crab Recipe
FAQ
How do you eat crab meat from a can?
- Canned crab meat is already cooked.
- You could grab a fork and eat it directly from the can, if you wanted to.
- Canned crab can be used for any hot or cold preparation.
Should you rinse canned crab meat?
Yes, it is generally recommended to rinse canned crab meat before using it in recipes.
How do you heat canned crab meat?
1. Place crab meat in a microwave-safe bowl. 2. Cover with a damp paper towel. 3. Microwave on medium power for 1-2 minutes, stirring halfway through until heated. Tips: Always ensure the crab meat is fresh or properly thawed if previously frozen. Avoid overcooking to prevent the meat from becoming tough and rubbery.
Is canned crab meat any good?
What can you do with canned crab meat?
Canned crab meat is incredibly versatile! Use it to make easy crab cakes with breadcrumbs and seasonings, or create a delicious dip. It’s perfect for refreshing crab salads, hearty soups like crab bisque or chowder, and elegant crab-stuffed mushrooms. Try adding it to pasta dishes, or incorporate it into a luxurious crab omelet or quiche.
Can you use canned white crab meat?
You can also use canned white crab meat as a more frugal option. Canned crab meat is an incredibly versatile ingredient that can be used in a variety of recipes. As a seafood lover and home cook, I’m always looking for new and creative ways to use canned crab meat in appetizers, main dishes, salads, and more.
What can I make with a can of crabmeat?
Whether it’s lump crabmeat, crab claw meat, or some other kind, each of these recipes calls for crabmeat straight from the can, making them perfect pantry dinners. Find quick and affordable dishes to make with a can of crabmeat, such as Crab Dip, Southwestern Crab. Cakes, and Seafood Stuffed Mushrooms.
Can you eat crab meat from a can?
Whether it’s lump crabmeat, crab claw meat, or some other kind, each of these recipes calls for crabmeat straight from the can, making them perfect pantry dinners. Find quick and affordable dishes to make with a can of crabmeat, such as Crab Dip, Southwestern Crab. Cakes, and Seafood Stuffed Mushrooms. How do you eat canned crab meat?
Can you use canned crab meat for shrimp?
Although the recipe doesn’t call for it, you can turn it into a great recipe with canned crab meat by adding it to the shrimp just before they’re done cooking. This will infuse the crab with the white wine and lemon sauce so it seamlessly blends in.
Can you eat lump crab meat out of the can?
If you plan on eating crab meat out of the can, I recommend lump crab meat over white crab meat. It’s made up of tasty crab chunks from the legs that are better finger foods than the white meat canned crab. It’s like choosing between a seasoned meatball and plain ground beef. Lump crab comes in these bite-sized chunks (image above).