Filter by
6 recipes
Before you cook

Cooking Crab Cakes is Easy

Rich and savoury, packed with sweet crab and roasted red pepper, finished with a lightly crisped golden exterior and a tender, flavourful centre.

Quick Prep Method

Ready in 15 minutes
  1. Heat a pan over medium-high heat with a little oil or butter. Place crab cakes directly in the pan from frozen.
  2. Pan fry for about 6 minutes per side without moving until golden.
  3. Rest briefly, then serve with lemon wedges, tartar sauce, or a fresh salad for a simple, satisfying meal.

Storage

  • Keep frozen at -18°C (0°F) or lower until ready to use.
  • Avoid moisture exposure.
  • Store thawed product in the refrigerator (3°C) and consume within 4 days.

Cook from Frozen (Recommended)

  • Cook from frozen to ensure the a crispy exterior and tender cake.
  • If thawed - cook at high heat to lock in moisture.

Tips

These East Coast-style crab cakes are packed with sweet crab and delicate seasonings, so cook over medium-high heat to develop a crisp golden crust while keeping the centre moist and tender.

Recipes

Quick weeknight wins and crowd-pleasers built around wild-caught Canadian seafood.

Share Your Recipe

Want us to publish your recipe? Submit it below and we’ll feature it on our site - and don’t worry, you’ll be credited as the recipe author.

Submit Recipe

Join Our Community

Interested in sharing recipes, getting early access to new products, and influencing how we shape the future of Larry's Catch? Join our exclusive Larry's Catch Crew facebook group.

Join Facebook Group