Crab Cakes on the Road in Your RV!

STANWOOD, WA – “There is NO need to eat poorly on the road!” That’s my motto and I live by it when it comes to RVing. You’re out there exploring and having a great time, why skimp on yourself when it comes to eating?

With that in mind and feeling like I wanted to to do something really special during my stay at Wenberg County Park, I decided I was going to do an homage to a place I lived, Maryland and my new adopted home, Washington. So get ready to “Chef-It-Up” with…

“CRAB CAKES”

THE RECIPE:

Ingredients – Lump Crab, Panko bread crumbs, minced garlic, sour cream, mayonnaise, dill, thyme, oregano, basil, green onions, Olive oil, egg, butter, lemon, purple asparagus

Spices – garlic powder, salt, pepper, Old Bay, Paprika

NOOOO “MISE EN PLACE” BEFORE HITTING THE ROAD

No “mise en place” today, everything is done on the road.

ON THE ROAD, READY TO COOK

Step 1 – First you want to take all of your herbs: dill, thyme, oregano, basil and green onions and fine chop them. Then separate half of your herbs, about a 1/4 cup and place in a bowl for your sauce and the other half in a bowl for your crab cakes

Step 2 – Into a bowl with your chopped herbs, you want to add 8oz of lump crab meat, 1 tsp each of salt, pepper, paprika and minced garlic, along with 1 tablespoon of Old Bay seasoning. To this mixture add one egg and 2 tablespoons each of mayo & sour cream. Then start out with a half a cup of Panko bread crumbs.

You want to start to form patties with the mixture and set aside on a plate. If the mixture feels too wet and loose, add in some more bread crumbs to get to a consistency where you can make four patties. Once the patties are made, place them in the refrigerator to chill while you start your dipping sauce.

Step 3 – Time to make your dipping sauce. To the bowl with the other half of your chopped herbs and a teaspoon of minced garlic. You then want to add 2 tablespoons of mayo & sour cream. The juice of one slice of lemon and 1 tablespoon of Old Bay again. Mix up and chill in the refrigerator as well.

Step 4 – Cake time… in a skillet combine 2 tablespoons of Olive oil and 1 teaspoon of butter. Melt down and the drop your crab cakes, cooking for about 2-4 minutes on each side or until you see they are golden brown before flipping to get golden brown on the other side as well.

Step 5 – Once the crab cakes are cooked, remove them from the skillet and in the same pan, add in your purple asparagus, a teaspoon of butter, 2 teaspoons of garlic powder, the juice of another slice of lemon and then a pinch of salt & pepper. You want to cook the asparagus until it is just starting to get soft.

Step 5 – With the asparagus cooked, time to plate up with the crab cakes and a dollop or two of the dipping sauce. With this meal I have some White Zinfandel from “Story Cellars Winery” and boom! It’s on!

This is a fun meal, easy to do on the road and will impress anyone you’re with!

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