Boat Chef: Steph’s Crabulous Crab Cakes

Boat Chef: Steph’s Crabulous Crab Cakes

 

Welcome to the first episode of our new series, Boat Chef! One of the questions we are asked most about our liveaboard lifestyle is whether or not we cook on the boat.

When we moved aboard, I promised myself I wouldn’t let the size of my galley prevent me from cooking exactly what I wanted when I wanted to. Last December I baked Christmas cookies aboard, and on St. Patrick’s Day I made Jim and our neighbor, Skip, a corned beef with all the veggies (I get double credit on that one since I don’t even eat corned beef!). I’ve made risotto while underway and handfuls of lunches on a heel.

I’ve always enjoyed cooking and I’d like to think I’m pretty good at it, so I am starting this series to share with you some of the recipes and dishes I prepare in my tiny galley.

Scroll past the video for the full recipe.

 

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Crabulous Crab Cakes (with Sriracha remoulade)

These crab cakes are delicious and easy to make. 

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

For the crab cakes

  • 1/2 tbsp Sriracha sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonaise
  • 4-5 shakes Worcestershire sauce
  • 1.5 green onions chopped small
  • 2 cloves garlic crushed
  • 1/2 lemon juiced
  • salt and pepper to taste
  • seasoning salt (or Old Bay) to taste
  • 2 eggs
  • Approx 1 lb fresh crab cracked, shelled and cleaned
  • 1 sleeve Ritz crackers crushed into crumbs
  • olive oil (or coconut oil) for cooking

For the Sriracha Remoulade

  • 1/2 green onion chopped
  • 1/2 cup mayonnnaise
  • 1-2 tbsp Sriracha depending on your taste
  • 1 clove garlic crushed
  • seasoning (salt, pepper, etc) to taste
  • 1/2 lemon juiced

Instructions

  1. Mix remoulade ingredients together, set aside.

  2. Combine your sauces (Sriracha, Worcestershire, Dijon mustard), mayonnaise, green onion, crushed garlic, lemon juice, seasoning salt, salt and pepper in a large bowl.

  3. Add eggs and crab. Mix.

  4. Add cracker crumbs. Mix.

  5. Heat about 1/4 inch of oil in a frying pan. When it is hot, add crab mixture in small lumps, flattening each one slightly.

  6. Fry each cake for about 3 mins on each side or until they're golden brown. 

  7. Enjoy!

Recipe Notes

In the video, it only shows me adding one egg. I did add a second one that didn't make it on camera

 

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