Savory Crab Cakes

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

Recipe number: 14
Category: Seafood
Servings: 4
Prep time: 30 minutes
Total time: 40 minutes
Collection: Camper Seasoning Mix Cookbook
Recipe by: Pretty Camper Company
Source: The Pretty Camper Cookbook — Recipe #14
Camper Kitchen: Stovetop Friendly | No Oven Needed

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

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

2. Stir to mix the ingredients well.

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

4. Add the egg mixture to the crabmeat mixture.

5. With a spatula, gently stir the ingredients.

6. Use care not to break up the lumps of crabmeat.

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

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

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

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

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

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

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.
   Timer: 4 minutes

14. Lower the heat if they are browning too quickly.

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

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

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