CSM Recipe

Savory Crab Cakes

Scrumptious crab cakes are light and airy. A perfect light meal for lunch or dinner. This recipe makes 6 crab cakes.

Serves: 4Prep: 30 minTotal: 40 min

Source: The Pretty Camper Cookbook — Recipe #14

Camper Kitchen: Stovetop Friendly | No Oven Needed

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Ingredients

1 tsp Camper Seasoning Mix
1/4 cup all-purpose flour mix with the listed Camper Seasoning Mix to make seasoned flour
2 Tbsp butter
1/8 cup canola oil
1 pound jumbo lump crabmeat shells picked over
2/3 cup saltine crackers ((21 crackers) crumbled
1 egg slightly beaten
1/2 cup mayonnaise
3 tsp dijon mustard
1 Tbsp fresh squeezed lemon juice
4 drops hot sauce
1/4 tsp salt
1/8 tsp black pepper
Serving: 8 lemon wedges
Serving: 1/2 cup flat-leaf parsley chopped
Serving: 1 cup tartar sauce of choice

Step 1

In a bowl, lightly beat the egg with a fork and add the mayonnaise, mustard, hot sauce, lemon juice, salt and pepper.

Step 2

Stir to mix the ingredients well.

Step 3

In a separate bowl, crumble the saltines and then gently add the crabmeat.

Step 4

Add the egg mixture to the crabmeat mixture.

Step 5

With a spatula, gently stir the ingredients.

Step 6

Use care not to break up the lumps of crabmeat.

Step 7

Place the crabmeat mixture in the refrigerator for 45 minutes to an hour.

Step 8

Chilling will make forming the crab cakes easier and will also help hold them together during cooking.

Step 9

Begin forming the crab cakes with a gentle hand and try to avoid overhandling the crabmeat mixture.

Step 10

After the six crab cakes are formed, sprinkle the seasoned flour mixture evenly on both sides of the crab cakes.

Step 11

In a large pan over medium heat, heat the canola oil and butter.

Step 12

When the oil and butter are hot, add the crab cakes to the pan and be careful not to crowd the pan.

Step 13

Cook for 3-4 minutes, and using a spatula, carefully turn them over and cook another 3- 4 minutes until they are a nice golden-brown color.

Step 14

Lower the heat if they are browning too quickly.

Step 15

The internal temperature of the crab cakes should be 165 degrees.

Step 16

Garnish with parsley and serve with lemon wedges and tartar sauce.

For an excellent sandwich, put a crab cake on a bun with mustard and tartar sauce. Top with lettuce and tomato.