Crab is a delicious and luxurious seafood that makes a wonderful meal. However, crab can be expensive and it’s easy to end up with leftovers after preparing crab cakes, crab legs, or other crab dishes. If you have leftover cooked crab meat, don’t let it go to waste! There are many creative ways to use up leftover crab for delicious meals and snacks
Benefits of Cooking with Leftover Crab
Cooking with leftover crab meat has many benefits:
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Saves money – Crab meat can be expensive, so using up what you already have helps save money on buying more crab
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Reduces food waste – Throwing away leftover crab is wasteful. Transforming it into new dishes reduces food waste
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Adds flavor – Crab has a sweet, briny, succulent flavor that can instantly enhance salads, sandwiches, pasta and many other dishes.
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Provides protein – Crab is a lean source of protein that can help make a meal more satisfying. The protein will help keep you feeling full.
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Quick and easy – Cooking with already cooked crab meat is much faster and easier than preparing fresh crab yourself. The work has already been done!
Storing Leftover Crab
Properly storing leftover crab meat is important for safety and quality. Here are some storage tips:
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Refrigerate crab meat within 2 hours of cooking. Do not leave it sitting out.
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Store cooked crab meat in an airtight container or resealable plastic bag.
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Press out any excess air before sealing to prevent freezer burn.
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Use within 2-3 days for maximum freshness. The flavor and texture deteriorate over time.
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For longer storage, freeze crab meat for 2-3 months. Thaw in the refrigerator before using.
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Do not freeze and thaw crab meat more than once, as this damages the texture.
Simple Ideas for Leftover Crab
From appetizers to main courses, here are easy and delicious ways to use leftover crab meat:
1. Crab Salad
A crab salad is a simple way to make good use of extra crab. Combining the crab meat with mayonnaise, lemon juice, diced vegetables like celery and bell pepper, and fresh herbs makes for a tasty salad. Serve it over greens, on toast, or in avocado halves.
2. Crab Cakes
You can never go wrong with crab cakes, the most popular way to use up leftover crab. Mix the crab meat with breadcrumbs, egg, mayonnaise, Old Bay seasoning and finely diced peppers and onions. Pan fry patties for 2-3 minutes per side until golden brown.
3. Crab Dip
A hot and cheesy crab dip is perfect for dipping with crackers or fresh vegetables. Sauté crab meat with minced garlic, cream cheese, mayo, cheese and spices. Bake until bubbly and top with shredded cheese, green onions, and red pepper flakes.
4. Crab Stuffed Mushrooms
These easy baked mushrooms make a flavorful appetizer. Stuff mushroom caps with crab, bread crumbs, parmesan, garlic, lemon zest and herbs. Bake until hot and browned.
5. Crab Omelet
Jazz up your morning omelet by adding leftover crab meat. Simply sauté the crab with your omelet fillings like cheese, veggies and herbs before transferring to eggs. Easy protein and flavor.
6. Crab Fried Rice
Transform plain fried rice into a crab lover’s delight. Sauté crab meat, rice, peas, carrots, eggs and soy sauce for a fast weeknight meal. A great way to stretch both rice and crab.
7. Crab Wraps
Wrap up crab in soft tortillas or lettuce leaves for an easy hand-held meal. Fill wraps with crab, shredded lettuce, diced tomato, avocado and your favorite dressing or sauce.
8. Crab Topped Baked Potato
Load up baked potatoes with crab for a hearty and comforting meal. Top russet potatoes with sautéed crab, melted butter, shredded cheese, green onion and a squeeze of lemon.
9. Crab Casserole
For an easy one-dish meal, make a creamy crab casserole. Combine crab with rice or pasta, cheese, creamy soup, vegetables and breadcrumbs. Bake until bubbly and browned on top.
10. Crab Pizza
Elevate frozen or homemade pizza by topping it with crab meat. Spread on sauce and mozzarella cheese then sprinkle with crab and fresh herbs just before baking.
Inventive Recipes for Leftover Crab
When you want something more exciting than the basics, try these unique recipes:
- Crab cakes with tropical mango salsa
- Crab quesadillas with corn, black beans and guacamole
- Vietnamese crab spring rolls with peanut dipping sauce
- Crab & shrimp ceviche with lime and cilantro
- Greek crab salad with feta, olives, tomato and cucumber
- Crab fried wontons with sweet chili dipping sauce
- Mini crab melts on English muffins with havarti cheese
- Mexican-style crab tostadas with cabbage, avocado and cotija
- Spicy crab salad lettuce wraps with sriracha mayo
- Crab macaroni and cheese casserole topped with breadcrumbs
- Creamy crab pasta with lemon, garlic and Parmesan
- Crab frittata with sun-dried tomatoes, spinach and goat cheese
So next time you have leftover crab after a meal, get creative with these easy recipes instead of tossing it out. Crab is delicious and nutritious – transform it into appetizers, main dishes and more. With a little imagination, you can give leftover crab new life while reducing waste.
What You’ll Need To Make Maryland Crab Cakes
- Eggs: Help bind the crab cakes so they hold together when cooked.
- Mayonnaise: Adds moisture and richness to the crab cakes and serves as the creamy base of the tartar sauce. Use a good-quality brand like Hellmann’s or Duke’s for the best flavor.
- Flavorings: A mix of Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley gives the crab cakes classic Maryland flavor with a touch of tang, savoriness, and freshness. (The mustard also adds a little zip to the tartar sauce.)
- Celery (optional): Adds a bit of crunch to the crab mixture—nontraditional but a nice touch. Skip it if you’re a purist.
- Lump Crab Meat: The star of the recipe. Fresh, high-quality lump crab meat is best—look for it in the seafood section in clear plastic containers resting on ice. If that’s not available, go for refrigerated crab meat like Phillips. Avoid canned shelf-stable varieties.
- Panko: Light, flaky Japanese breadcrumbs that help the crab cakes hold together without weighing them down.
- Vegetable Oil: Used for pan-frying the crab cakes until golden and crisp.
- Tartar Sauce Add-ins: Sweet pickle relish, red onion, lemon juice, and black pepper give the sauce classic flavor with the right balance of sweetness, acidity, and bite. Adjust to taste.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. To start, whisk together the eggs, mayonnaise, mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl until well combined.
Step 2: Mix in the crab and panko. Add the crab meat (double-checking for any bits of shell or cartilage) and the panko. Gently fold the mixture together until just combined. Be careful not to break up the delicate crab meat too much—the lumps are the best part!
Step 3: Shape and chill. Form the mixture into 6 cakes, using about ½ cup for each. Place them on a foil-lined baking sheet, cover, and refrigerate for at least an hour to help them firm up. Don’t skip this step—it makes a big difference in helping the crab cakes hold their shape when cooking.
Step 4: Cook the crab cakes. Preheat a large nonstick pan over medium heat and add a thin layer of oil. Once hot, add the crab cakes and cook for 3 to 5 minutes on the first side, until golden brown.
Carefully flip the crab cakes and cook for another 3 to 5 minutes until both sides are golden and the centers are hot. Watch out for oil splatter!
Step 5: Make the tartar sauce. In a small bowl, mix together the mayonnaise, mustard, sweet relish, onion, lemon juice, salt, and pepper. Whisk until smooth, then cover and chill until ready to serve.
Step 6: Serve. Serve the crab cakes on a platter with the tartar sauce on the side. Enjoy!
Crab cake Recipe Video Tutorital
A Maryland favorite made easy—these crab cakes are packed with fresh lump crab meat and pan-fried to perfection.
- 2 large eggs
- 2½ tablespoons mayonnaise, best quality such as Hellmanns or Dukes
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon salt
- ¼ cup finely diced celery, from one stalk
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat (see note below)
- ½ cup panko
- Vegetable or canola oil, for cooking
- 1 cup mayonnaise, best quality such as Hellmanns or Dukes
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
- Line a baking sheet with aluminum foil for easy clean-up.
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
- In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
- Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
- Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes wont hold together well.
- Note: The nutritional information does not include the tartar sauce.
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- Serving size: 2 crab cakes
- Calories: 299
- Fat: 14 g
- Saturated fat: 3 g
- Carbohydrates: 9 g
- Sugar: 1 g
- Fiber: 1 g
- Protein: 32 g
- Sodium: 1141 mg
- Cholesterol: 275 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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FAQ
How to eat leftover crab meat?
Simply place your cooked leftover crab meat onto the tortilla and top with corn, tomato, lime or lemon. Add any other toppings you enjoy for a fast and simple meal.
How long is leftover crab meat good for?
Crab meat should smell a bit sweet; if it has a strong, fishy, sour odor––it’s time to toss it. The shelf-life in a fridge is 3 to 5 days and in the freezer is 6 to 9 months. Whole cooked crab that is frozen can last from 9 to 12 months.
How to reheat already cooked crab meat?
Steaming is an excellent way to reheat crab legs because it leaves them tasting fresh and juicy. It is even fasting than boil them.
What to do with leftover imitation crab?