Crab Cakes Recipe

By Carolyn Shearlock © 2011 • all rights reserved

Crab cakes recipe

Aboard Que Tal — or actually, just about anywhere — crab cakes are one of our favorite dinners.  Unfortunately, we’ve never cruised where we could get fresh crab, so we’ve always had to use canned.

But I soon learned not to limit myself to just crab — you can make delicious variations using almost any type of canned meat, which makes it great on a boat without refrigeration or a too-small refrigerator.

This same recipe works well with all those little bits of fish that somehow appear when you’re filleting the “catch of the day” on the back deck.  For a slightly different taste, season these with either the Cajun seasoning or taco seasoning recipes.

This recipe is in the The Boat Galley Cookbook.

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The Boat Galley Cookbook

by Carolyn Shearlock and Jan Irons

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Comments

  1. Candy Ann Williams on Facebook says:

    Also one of my favorites. I have taken this mixture and put inside seeded jalepeños (both fresh and pickled) roll in egg then coat in flour (or panko if I have it) this makes a great stuffed jalapeño.

  2. Now THAT sounds good!

  3. Couple of trips thru Florida Bay, you may swear off crab.

  4. I haven’t eaten crab in yrs after encountering crab traps in Fl bay

  5. Bill & Mary — Dave said something similar. . . we saw lots on the way down.

  6. Happy new year Carolyn!

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