Best Crab Meat for Crab Cakes for 2022 | Top 10 Picks Reviewed

Crab Meat for Crab Cakes

Did I hear crab cakes mentioned? Who doesn’t like that dish at a gathering with some shrimp cocktail? Take a bite of the meat with some coleslaw on the side!

When it comes to this meat, flavor is key. The quality, on the other hand, is said to fulfill the objective of top selection.

So, how do you choose the best crab meat for crab cakes that go well with homemade cocktail sauce?

The simplicity of canned goods might trick you at times, but they aren’t all that horrible. Check the canned crab meat aisle next time you come by to see whether one of the brands named is gazing back at you, eager to be selected.

I’ve completed the difficult task of picking 10 from hundreds. Let’s continue with the rest!

ImageProduct NameEditor's RatingPrice

Chicken of Sea Lump Crab for Crabcake & Stuffed Muchrooms
Chicken of Sea Lump Crab for Crabcake & Stuffed Muchrooms

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Crown Prince White Lump Crab Meat
Crown Prince White Lump Crab Meat

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Geisha Wild Caught Fancy Crab Meat
Geisha Wild Caught Fancy Crab Meat

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Pink Crab Meat by Crown Prince
Pink Crab Meat by Crown Prince

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Ocean Legacy Fat Free Lump Crab Meat
Ocean Legacy Fat Free Lump Crab Meat

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Reviews of the Top 10 Best Crab Meat for Crab Cakes in 2022

The majority of them are lump crabmeats that are cost-effective for the family. Continue reading to discover their strong and weak characteristics in order to choose the best one!

1. Chicken of Sea Lump Crab for Crabcake & Stuffed Muchrooms

This company produces a variety of meats (tuna, shrimp, salmon, and so on) without incident. Obviously, I had to double-check its crab authenticity.

To my amazement, the taste, overall nutrient content, and quality never let me down. You may use multiple cans of this for crab cakes, salads, and stuffing.

To whitewash the crab flesh, it contains no hazardous preservatives or bleaching agents. This Non-GMO canned beef has a high concentration of Omega 3 fatty acids, protein, and calcium.

Furthermore, the flavor is authentic to the marine character – a touch sweet when you bite into the home-cooked crab cakes. Of course, you may use the same lump crab flesh to make a wider range of recipes.

The brand assures that no overfishing occurs throughout the wild crab gathering procedure, allowing the ocean to survive. This is why I depend so heavily on it; it is one of my favorite crab meat for crab cakes selections.

This is something I suggest to everyone who wants to make a difference in canned crab meat dishes. Give it a go! Make sure you also check our guide for Hulless Popcorn.

Highlighted features include:

  • Captured while still alive and responsibly
  • A great supply of nutrients in a single can
  • Excellent quality lump crab meat
  • Low-calorie options for health-conscious customers
  • NFI crab council approved

2. Crown Prince White Lump Crab Meat

What makes canned crab flesh the greatest in general? It’s when you discover no shells, no unpleasant odor, and no dull flavor.

Finding such a high-quality product without paying a bunch is almost impossible. Crown Prince white lump crab flesh, thankfully, is for people looking for great flavor on a budget.

Each can only has 40 calories! While it’s a great source of nutrition for many people, you can eat a lot of crab cakes without breaking your diet.

You may anticipate a 6 oz white lump that is devoid of preservatives, trans fat, additives, and MSG. What you receive is natural, and at a fair price.

Some people may find the somewhat salty taste unappealing. However, once you start using the flesh in different ways (crab cakes, salads, sautés, and so on), you’ll forget about the trouble.

However, there is one little flaw with the product. The crab flesh has a little mushy quality that is hardly detectable. However, I recommend being extra delicate while folding in the remaining components. Check out the most essential Review for Spicy Ramen.

Highlighted features include:

  • Suitable for low carbohydrate diets
  • High in nutrients
  • Preservatives and bleaching are not used.
  • It tastes better and has larger pieces.
  • There are no shells to collect.

3. Geisha Wild Caught Fancy Crab Meat

If you haven’t heard of Geisha canned crab flesh before, now is the time to learn about it. White and claw meat are the most popular types of fancy crab flesh and are used in a variety of cuisines.

I like making crab soup from a single can. It may be less sweet than most premium lump crab flesh products. On the other hand, have you tried stir-fried crab flesh when crab cakes are too difficult?

If you’re up for the challenge, there are several ways to avoid a can of Geisha gourmet crab flesh.

The product now contains calcium, iron, vitamin C, and other minerals. With just 35 calories and fat-free benefits, this is an excellent alternative for individuals looking to lose weight.

Furthermore, each crab is wild-caught, enabling the crabs to develop in their natural environment without the need for force feeding to achieve plump results.

Before you mistake this for lump crab, know that the flesh is cut into tiny parts. Despite the bread crumbs and other components, several people had difficulty molding them into crab cakes.

It may take some time, but crusty crab cakes may be soft and sensitive on the inside. Don’t be concerned about the several efforts; we all start somewhere. When combined with other foods, the meat is both healthful and appealing.

Last but not least, remember to remove the shells before cooking.

Highlighted features include:

  • Affordable
  • Ideal for customers who want to lose weight.
  • Contains a variety of nutrients and is delicate in texture.
  • Leg meat, as well as white and claw meat, is included.
  • Fat-free; ready to eat

4. Pink Crab Meat by Crown Prince

Is there a party in the home with a seafood theme? Crab cakes, on the other hand, are a dinner table staple.

I must inform you that the Crown Prince’s cans do not include lumpy crab flesh. Then tell me how you create crab cakes! Have you ever tried making a dish using shredded crab meat?

That is exactly what you will find here. Trust me when I tell you, these meats will merge and fold smoothly with the other ingredients to make a doughy texture. The main difficulty will be in shaping them into patties.

A overly soft combination could contribute to excess bread crumbs to the total composition. However, if you mix everything with a calculated mind, anticipate some wonderful crab cakes in no time.

So yet, no one has reported of finding any shells. It places the product in the top five on the list since to bite into a shell piece while attempting to appreciate the flesh is a massive failure, in my view.

On the other hand, you may produce amazing crab balls if creating patties appear to progress at the time! You may switch to casseroles, soups, dips, and salads if even crab balls seem challenging.

The Non-GMO beef has pinkish hue while possessing a better quantity of omega-3, calcium, protein, and iron. In summary, the 70 calories per serving cans are ideally suited when a party is going to commence.

Highlighted features include:

  • Includes twelve cans; a total of 72-ounce
  • Wild-caught
  • A wonderful source of lots of nutrients
  • Ideal for varied application other from crab cakes
  • Shredded texture

5. Ocean Legacy Fat Free Lump Crab Meat

I had been experimenting with a different brand when I first heard of Ocean Legacy. Still, I had to look into it because of all the popular requests at the time.

The entire eight ounces of lump crab meat contains only 45 calories. Are you kidding me? Furthermore, it is pasteurized to ensure that no microorganisms grow or live inside to spoil the meat during storage.

It’s gluten-free and fat-free, with protein, calcium, and other nutrients for healthy recipes. So, are you trying to lose weight? Are you avoiding fatty foods in order to lose weight, but crab meat is your weakness?

Then choose this product and you will never be sorry. There are no preservatives to be concerned about. Every crab is responsibly wild-caught to improve meat quality while adhering to ocean life regulations.

You can practically taste the difference between the genuineness of this brand and the crab-flavored imitations. The lump crab is ideal for making crab cakes without changing the flavor.

It’s also a popular filling for wontons. Believe me, they’re delicious! The slightly sweet flavor with freshness combines with all the worldly flavors to create a variety of dishes.

You can also get it for a reasonable price. Many customers highly recommend this crab meat product.

Highlighted features include:

  • Numerous nutrient elements are present.
  • Flavorful with a hint of sweetness; meaty texture
  • Freshness is preserved; ready to eat
  • Unopened pasteurized to extend shelf life
  • Gluten-free and fat-free

6. Bumble Bee 6oz. White Crabmeat

Bumble Bee crab meat is one of the most affordable among reputable brands. Each can contains only 40 calories, so there’s no reason to complain if you’re on a diet.

Furthermore, the 0.5g of fat is barely noticeable, but it’s worth noting before purchasing. The fancy white premium select has shredded meat quality that is appropriate for crab cakes that require additional bread crumbs.

You can also use this product to make salads, casseroles, or soups/dips. Before making a purchase, you should be aware of what you’re getting. This is not the best option if you want a large chunk of meat to bite into.

Nonetheless, this canned crab meat is one of the most popular. Because of the flaky and softer texture, I recommend using this type in dips or soups.

If you’re on a tight budget but want to impress your family and guests with your signature crab cakes/balls at a gathering, this is the option for you.

Because the meat tastes fresh, serve it with some complementary sauce. It may not appeal to everyone’s tastes, but it’s better to start somewhere.

Highlighted features include:

  • White crab meat is obtained from the crab body.
  • Ideal for dips, crab balls, and other dishes.
  • It has a shredded and flaky texture.
  • Fresh scent upon opening
  • Suitable for low carbohydrate diets

7. Phillips Foods Super Lump Crab Meat

Do you need super lumps to make a lot of crab cakes? If you don’t like mushy or shredded meat, you’re on the right track.

Because of the three-digit price tag, this premium-grade product may be an occasional choice, but the quality is equally superior. Its chunky, large meaty pieces are ideal for making the perfect crab cakes for the family.

There are six cans that each contain one pound of lump crab meat. They are high in nutrient content and will keep you on track with your diet. It means that the meats are high in protein while being low in fat and calories.

This is a once-in-a-lifetime opportunity for crab lovers, so add it to your shopping cart before it’s gone.

Even if you don’t live near shallow water, you can still enjoy tender and savory crab cakes thanks to Phillips Foods. The best part is that there are no shells to pick; you can eat it straight from the can.

To be honest, no matter where you add them, these big lumpy crab meats are very satisfying to cook. Consider the product that has several stars in the heart.

Highlighted features include:

  • Perfect for crab cakes.
  • It contains large meat chunks for a variety of recipes.
  • superior quality
  • Fresh and clean; ready to eat right out of the can
  • nutrient dense
  • Low fat and calorie content

8. Chicken of the Sea White Crab

I’ve returned to Chicken of the Sea because it never fails to disappoint. Keep in mind, however, that this white crab flesh is neither bumpy or chunky.

It’s more like the shredded canned tuna seen in stores. So prepare ahead of time. This white crab flesh takes more care than the big lump.

As a consequence, if you want tasty crab cakes with a crabby fragrance, increase the quantity of bread crumbs and other components. It’s a bit more difficult to reach perfection with this sort of meat.

However, I think you can accomplish it if you add all twelve cans once the water has been drained.

There is no fat to add to your tension, but the calories per can are 60. It may be little more expensive than the other goods, but the overall flavor will distract you from it.

In addition, when you bite into a crab cake or crab ball, the mild and sweet crab taste will fill your tongue. The flesh contains omega-3 fatty acids and protein, both of which are beneficial.

The issue now is, how did they get caught? You may be confident that the wild-caught method applies here as well. It signifies that the crabs harvested by humans obey stringent guidelines to ensure the sustainability of the ocean.

Highlighted features include:

  • Low calorie count per serving
  • No fat
  • High in nutrients for better health
  • Excellent for those on a diet.
  • MSC approved

9. Majestic Blue Jumbo Lump Crab Meat

When it comes to crab cocktails or cakes with large pieces of crab flesh, aesthetics do count. But what canned food really delivers so much?

Furthermore, cost is a consideration here. Fortunately, Phillips Foods has here to save your image and presentation. Consider displaying your crispy and delicate crab cakes and drinks, which are as fresh and tasty as if they were just plucked from shallow ocean.

Without a doubt, 6 pounds of the giant lump will be pricey, but it is worth it to have a deeper flavor, scent, and quality. The container should include one pound of meat every serving, for a total of six.

You could almost mistake these for chicken flesh!

Clearly, gigantic crab meats are high in protein and other nutrients that we want to get from a variety of sources. Crab flesh, in my view, is sometimes the remedy to a monotonous food intake.

Just be sure you acquire this product just when you need to prepare a lot of crab cakes and drinks. It has a two-week shelf life commencing from the date of receipt.

Highlighted features include:

  • Protein and other nutritional components are abundant.
  • Crab flesh jumbo lump with a robust and meaty feel
  • Ideal for a variety of applications
  • Non-returnable
  • There are no shells, and the taste and quality are excellent.

10. Natural Red King Crab Meat by Putina

The finished product includes better flesh pieces from the king of crabs, known as Kamchatka, the red king crabs. They’re native to the remote northern Pacific Ocean.

This set of three cans is a lovely gift from Russia that accompanies many dishes smoothly. Whether you want to create crab cakes, melt sandwiches, or artichoke, the luscious flesh will not fail you down.

From nutrition to taste, it includes everything. You can taste the juicy and soft flesh the instant you get a bite from the crab cakes manufactured by this brand.

The main line is that despite its foreign aspect, the product is shockingly outstanding in quality. This crab flesh is great for whatever snack or meal you decide to cook for the day.

It gives a sweet and fragrant flavor that invites you for more. I strongly suggest it!

Highlighted features include:

  • Crabmeat originates from red king crab
  • Medium lumpy, juicy meat chunks
  • Sweet taste with a luscious texture
  • Wild-caught
  • Suitable for diverse recipes

Crab Meat for Crab Cakes Buying Guide

Best Crab Meat for Crab Cakes

Because you’ll be relying on canned crab flesh for the time being, understanding what’s best for your health is essential. So, what can you expect? Take a look below.

Type of Meat

Crabmeats are classified into four types: Jumbo lump, White, Claw, and Backfin.

a. Giant Lump

Consider it a high-quality meat that is also more expensive than the others. This piece is made from the connecting muscles of a crab’s swimming legs.

These muscles are only found in two crabs. It’s easy to understand why a can full with gigantic lumps is pricey.

b. White

Following that, canned white crabmeat is rather widespread. It has flaking meat with a large lump and claw meat combo. Many customers enjoy it since it is inexpensive and has an unique sweet taste.

c. Claw

This sort of beef is not expensive at all. It also does not let you down with cheap flavor. Because the meat originates from the claws, it is deeper in color and has a robust taste. However, the meat lacks sweetness.

d. Backfining

Consider this the low-cost secondary substitute for the huge lump. It provides a variety of giant lumps and various sorts of flesh from the body. The accidental shell bits present in the flesh contribute to its low cost.

Organic or wild-caught?

This is entirely your decision. Do you want to eat crabmeat harvested in the ocean? Choose wild-caught over farmed. It’s also comforting to know that these crabs have lived in their natural environment and have greater meat and muscle quality.

If you are against overfishing, choose farm-raised canned crab meat; this may pose a persistent danger to the ocean. It’s practical, and you’re avoiding overexploitation. This also means foregoing the most naturally desired taste.


Let me define quality inspection in five simple words.

First, take a deep breath and time when you break open the can/tub. Despite the fact that the crabmeat is canned, the aroma should be fresh. You’ve been duped if it looks fishy or smells awful.

Second, after the savory aroma has satisfied your nose, concentrate on the color of the meat. Pure white indicates that bleach was used. Even with the white dazzle, that’s typically a huge ‘No.’ Classic ivory is the ideal color. It indicates high-quality meat.

Third, consider the texture and the integrity of the meat piece. It now varies depending on the sort of meat and its size. Just bear in mind that the canned crabmeat should not be mushy or pureed.

Check for shells next. One or two isn’t a problem, but canned crabmeat with too many shells for crab cakes isn’t.

Finally, if nothing has piqued your interest, the last step is to taste the flesh. A bit of taste should compensate for everything!


Always read the nutrition facts label. Crabmeats are high in protein, vitamins, and minerals. It’s extremely healthy, but that doesn’t mean you should disregard the fat content. Some brands include more fat than others.

How to Make Crab Cakes with Canned Crab?

How to Make Crab Cakes with Canned Crab

You’ll learn how to make the best crab cakes here. What is the level of difficulty? If I tell you that right away, you’ll miss out on all the fun!

Crab classification

Here’s a quick poll: which meat type (as listed in the buying guide) do you think is best for this recipe?

To be honest, I’d choose the best crab meat for crab cakes regardless of variety. What matters is your enthusiasm for creating something from a variety of ingredients, with crab meat serving as the essential key to flavor.

Okay, enough waffling; I recommend jumbo lump or white crab meat for their excellent crispy crust and tender filling. Even if this is your first time working with canned crab meat, you’ll be fine with this simple recipe.

Furthermore, if a jumbo lump seems extravagant, you can always aim for less expensive options.

  1. Classic Crab Cake Recipe!

While there are many crab cake experts, this recipe is fully detailed for novices. I’m going to use jumbo lump crab meat because I love crab meat-filled cakes!

Gathering Ingredients

Most items are easily accessible from the market or are already in your kitchen. This recipe will take about 30 minutes to complete, including chill time.

  • 1 pound Jumbo Lump crab meat
  • 12 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large egg (Slightly beaten)
  • 1 teaspoon fresh lemon zest
  • 1/8 teaspoon ground pepper
  • 2 tbsp. fresh chopped parsley
  • 14 cup Panko Bread Crumbs
  • 1 tablespoon olive oil/butter

Step-by-Step Instructions

Begin by gathering a medium and a small bowl. Let us start with the former.

Step 1: Remove the crab meats from the can and place them in a medium mixing bowl.

Step 2: Pick through the meat for shells. If you find them, toss them.

Step 3: Set the medium bowl aside.

Step 4: Prepare the mayonnaise blend in a small bowl.

Step 5: Combine Worcestershire sauce, hot sauce, Dijon mustard, mayonnaise, egg, lemon zest, pepper, and parsley in a mixing bowl.

Step 6: Thoroughly mix and stir them. A batter-like liquid mixture will form.

Step 7: Add the breadcrumbs to the medium bowl.

Step 8: Combine the crab meat and breadcrumbs with the mayonnaise mixture.

Step 9: Gently fold everything to avoid breaking the meat.

Step 10: Gently shape the meat mixture into six round patties.

Step 11: Arrange them on a baking sheet-lined tray.

Step 12: Chill the patties in the refrigerator for about 30 minutes. This is an optional step, but it helps the patties firm up and makes them easier to handle.

Step 13: Get a skillet or frying pan and heat it over medium heat.

Step 14: Melt the butter or use olive oil. Once the oil is hot, add the crab cake patties.

Step 15: Allow to cool until the bottom is golden brown. Then flip and cook until the other side has the same crispy color.

Step 16: Transfer them to a platter. They can be served with lemon!

  1. Crab Cakes with Canned White Crab Meat

Some newcomers may find the white crab flesh a bit tough to deal with. This raises many of issues about developing better patties that hold.

This is why I thought of an unique crab cake recipe to enhance your day!

Gathering Ingredients

You may take a second check at some of the items here and question, Will that taste right? Yes, it’ll give an altered taste, something altogether different and honestly quite craving enough to return for seconds!

  • White Crab Meat — 2 cans (6 oz. each can) (6 oz. per can)
  • Seasoned Bread Crumbs – 1 cup (Divided) (Divided)
  • Green Onions – 2 (Finely sliced) (Finely chopped)
  • Sweet Red Pepper – ¼ cup (Finely diced) (Finely chopped)
  • 1 large egg (Slightly beaten)
  • Reduced-Fat mayonnaise – ¼ cup
  • Lemon Juice – 1 tbs.
  • Garlic Powder – ½ tsp.
  • Cayenne Pepper – 1/8 tsp.
  • Butter – 1tbs.

Step-by-Step Instructions

This time you’ll want a big and a shallow bowl. Let’s find out why.

Step 1: Take out a huge bowl and add 1/3 cup of bread crumbs.

Step 2: Add red pepper, green onions, garlic powder, cayenne, egg, mayonnaise, and lemon juice. Then mix.

Step 3: Include the crab meats. Make sure the meats are flaked and drained with cartilage removed.

Step 4: Now, fold the mixture gently so that the meat stays chunky.

Step 5: Add the remaining bread crumbs to a small basin. You’ll use it for coating.

Step 6: Slowly divide the mixture in the big basin into eight equal parts. Take each in hand and form it into a ½ in. thick patty.

Step 7: Every time you form a burger, lay it in the bread crumbs and coat well.

Step 8: Take a nonstick skillet/frying pan on the stove over medium heat. Add the butter and gradually arrange the patties.

Step 9: Cook for approximately 3-4 min. or until golden brown. Then flip to acquire same hue on the other side.

Step 10: You may serve them on a tray with tartar sauce and lemon juice.

Frequently Asked Questions

1. What kind of crab flesh works best for crab cakes?

Lump or giant lump is rather elegant and provides an attractive impression if that is what you are looking for as a host.

You may also use canned white crab flesh, which has an incredible taste and flavor after cooking.

2. Is canned crab flesh nutritious?

Of course, if you pick a reputable brand, you may get large protein, vitamin, and mineral content.

3. Is it healthier to eat white or pink crab meat?

Claw meat is often favoured in terms of taste and flavor. It has reddish-brown flesh rather than white.

4. What is the difference between lump and jumbo lump crab meat?

Lump crab flesh is often huge and whole. They’re perfect for crab cakes.

The flesh of jumbo lump crab is bigger and more complete. They are, however, more expensive and are often used in sautés or cocktails.

5. What kind of crab flesh is included in canned crab?

The most popular choice is white crab flesh, which includes a claw and giant lump combination. Some brands include leg meat as well. Because of this, white flesh is flakier and stringier.

Last Words

You now have the information and statistics to pick the best crab meat for crab cakes for your culinary tastes.

I couldn’t help but think that a little shove may assist you decide further. As a result of my previous crab cake encounters, I chose two of the 10 alternatives.

My first option is the incredibly healthy and meaty Chicken of the Sea Lump Crab, 6oz Cans (Pack of 12). Such high-quality crab flesh in a can is difficult to believe till you experience it.

If you want to show off your crab cake skills, there’s always the Majestic Blue Jumbo Lump Crab Meat, 1 Pound (6 per case). It’s packed with big crab flesh chunks, as well as balanced fat and vitamins!

In any case, feel free to choose one of the 10 and practice your seafood culinary talents using simple canned crab flesh. Best wishes in ahead!