I don’t normally buy canned crab but had two small cans in the pantry I purchased with some recipe in mind that I never made. I saw them when I reorganized the pantry last weekend and decided to use them up with some crab cakes. I’ve made crab cakes with fresh crab before but not canned. Rather than follow my earlier recipe I decided to use Mark Bittman’s from How to Cook Everything. I have the older edition and just love it.
I definitely prefer them made with fresh crab but these were an easy pantry meal and went well with some homemade thousand island dressing, which I cribbed together based on a thread on Chowhound, which a great board to go to for ideas like that.