Tuna Cakes.  Poor Man’s “Crab” Cakes.

I don’t really care what you call these bad boys, as long as they end up on my dinner table again! 😀

Because they sure did turn out some kinda tasty…

So tasty that I may have even taken IPhone pics and sent them to Lil’ Sis while I was eating, telling her she must make them immediately.

Because hey, homegirl is on a budget in college and all 😉  Plus it’s kinda the running joke about how many times she ate crab cakes this past summer.  I won’t even get into it, because it’s kind of ridiculous lol.

More likely than not you have the majority of these ingredients in your kitchen right now.  And if you don’t, go spend the extra $2.19 and grab what you’re missing to make these.  I promise, you will not be disappointed!

Poor Man’s “Crab” Cakes

Makes 12 mini cakes

  • 2 cans albacore tuna (5oz. each), drained well
  • 1 cup frozen corn
  • 2/3 cup bread crumbs
  • 2 eggs
  • 2 tsp dijon mustard
  • 2 tsp worcestershire sauce
  • 2 tblsp sliced green onion
  • sea salt & black pepper
  • 2 tblsp olive oil for cooking

Simply combine all of the ingredients thoroughly and then form into little “crab” cakes.  This should make about 12 mini-cakes.

P.S. You don’t even have to let them “set” in the fridge thanks to the cold frozen corn doin’ the job for ya 😉

Place the cakes into a hot pan (medium high heat), in two batches, with 1 tblsp of olive oil for each batch.  Cook for about 3-4 minutes each side, until the cakes get nice n’ brown and crisp on the outside.

That crispy brown crust really brings its flavor A-game, that’s for sure!

They are so cute and mini too, which makes them cook up perfectly and evenly and get that wonderful crust I was just rambling on about 😛

Me, rambling? Never….

If you’re feelin’ a lil’ spicy, top your “crab” cakes with some hot sauce too!  I think we all know the answer to that one for this lady…


Okay so I have to tell you that one of my biggest fears in my “pre-tuna-liking phase” of life was how fishy tuna could taste when prepared certain ways.

Well let me just tell you that there is no fishy taste here my friends!  Not sure if the sweet corn cuts it, or the dijon and worcestershire balance it, or what really happens behind the scenes…?

All I know is that if I was doing a blind taste test of these I’m not sure that I’d be able to pin down tuna as the key ingredient here.  Crazy, huh?

They were also just flat out really good.  That darned crispy browned crust surrounding a perfectly moist, sweet corn filled inside was enough to just woo me into eating six of them?

Yea, I said it haha 😉

So go ahead, even if you’re a bit skeptical on canned tuna, maybe give these a whirl and let me know if you love them as I much as I did too!



  1. Woah, that’s a cool trick!

  2. These look great – tuna cakes are surprisingly delish and I agree the brown crust is awesome on these. I made a similar recipe for Asian Tuna Patties and my family loves them.

  3. So i totally dont like tuna, but j loves it. Maybe i will make them for him and give them a nibble

  4. What a great idea for the billion cans of tuna i have in my pantry. Oh, and I totally have that banana plate too!!

  5. So I made these last night, I really tried to make them pretty with the nice brown crust, but then my husband stuffed each one into a piece of bread. Oh, well at least they tasted really good!

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