When I need a dinner that feels a little special without adding extra work to my day, this slow cooker crab cake shortcut is one of those recipes I come back to. Using frozen crab cakes keeps things simple, and a few pantry and fridge staples turn them into an easy, comforting meal with a creamy, savory finish. It is a practical weeknight idea that still feels like something you planned on purpose.
Serve these crab cakes with rice, buttered noodles, roasted asparagus, green beans, or a crisp salad to round out the meal. They also pair nicely with toasted rolls or mashed potatoes for something a little heartier, and a squeeze of lemon on top helps brighten the rich, creamy sauce.
5-Ingredient Slow Cooker Crab Cakes
Servings: 4
Ingredients
1 box frozen crab cakes, about 8 cakes
1 can condensed cream of celery soup, 10.5 ounces
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Directions
1. Lightly coat the inside of your slow cooker with nonstick spray if desired, then arrange the frozen crab cakes in a single layer across the bottom.
2. In a medium bowl, stir together the cream of celery soup, mayonnaise, lemon juice, and Old Bay until smooth.
3. Spoon the sauce evenly over the crab cakes, covering the tops as much as possible.
4. Cover and cook on Low for 3 to 4 hours, or until the crab cakes are heated through and the sauce is hot and bubbling gently around the edges.
5. Carefully serve the crab cakes with plenty of sauce spooned over the top, and finish with a squeeze of lemon if you like.
Variations & Tips
Make it brighter: Add extra lemon juice or serve with lemon wedges at the table if you want the finished dish to taste fresher and a little less rich.
Add herbs: A sprinkle of chopped parsley or chives right before serving gives the crab cakes a nicer color and a little fresh flavor without changing the easy prep.
Use a different soup: If cream of celery is not your favorite, cream of mushroom or cream of chicken can work in a pinch, although the flavor will be slightly different.
Keep the crab cakes intact: Handle them gently when serving since slow-cooked crab cakes can be softer than oven-baked ones. A thin spatula or large spoon helps lift them out neatly.
Meal prep tip: Measure and mix the sauce the night before, then refrigerate it in a covered container so all you have to do in the morning is place the crab cakes in the slow cooker and pour it over the top.