"Crab" Cakes with Tuna and Cheese Recipe

Name: "Crab" Cakes with Tuna and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Canned tomatoes; 50 grams Onion (finely chopped); 1 pinch Garlic (minced); 1 Bay leaf; 1 Salt and pepper; 1 Soup stock cube; 2 tbsp Olive oil; 85 grams Canned tuna (drained and flaked); 3 stick Imitation crab sticks (finely shredded); 2 tbsp Onion (finely chopped); 100 ml Panko; 1/2 tbsp Milk; 1 Egg; 1 dash Salt and pepper; 25 grams Camembert cheese; 1 Plain flour; 15 grams Butter; 40 ml Vegetable oil; 1 Fresh parsley; 1 Baby leaf lettuce

Servings: persons

200 grams Canned tomatoes
50 grams Onion (finely chopped)
1 pinch Garlic (minced)
1 Bay leaf
1 Salt and pepper
1 Soup stock cube
2 tbsp Olive oil
85 grams Canned tuna (drained and flaked)
3 stick Imitation crab sticks (finely shredded)
2 tbsp Onion (finely chopped)
100 ml Panko
1/2 tbsp Milk
1 Egg
1 dash Salt and pepper
25 grams Camembert cheese
1 Plain flour
15 grams Butter
40 ml Vegetable oil
1 Fresh parsley
1 Baby leaf lettuce

1
Tomato sauce: Saute the onions and garlic in olive oil.
2
Then add the canned tomato, bay leaf, and consomme and simmer well.
3
Season with salt and pepper.
4
Crab cakes: Thoroughly knead the canned tuna, crab sticks, onions, panko, milk, eggs, and salt and pepper together.
5
Tuck 1/2 the listed amount (about about 12 g each) of Camembert cheese in a patty of tuna-crabstick mix.
6
Form into rounds and dust lightly with flour.
7
Heat butter and vegetable oil in a pan, and pan-fry each patty from Step 3 one at a time until crisp on both sides.
8
Arrange on a plate and top with some of the tomato sauce that's been reheated.
9
Sprinkle on parsley, arrange some baby leaf lettuce on the side, and serve.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 200 grams Canned tomatoes, 50 grams Onion (finely chopped), 1 pinch Garlic (minced), 1 Bay leaf, and more.

Yes, "Crab" Cakes with Tuna and Cheese falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

"Crab" Cakes with Tuna and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions