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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by Carolyn Shearlock and Jan Irons