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.
I originally wrote this for Living Aboard magazine, although the recipe is one that will appear in the The Boat Galley Cookbook.
The one comprehensive galley reference needed aboard every boat
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.
Now THAT sounds good!