This is a meal we enjoy both at home and on our boat. Instead of making crab cakes from scratch, I buy them from my favorite seafood store and concentrate on making good homemade tartar sauce and coleslaw. My go to place for fresh seafood is Captain’s Catch. They have a wide selection of fresh fish and some of the best crab meat on the Chesapeake. I think crab cakes and tartar sauce go well with coleslaw. I also like to make the coleslaw ahead at home and take to the boat with other provisions. As sailors say… fair wind and calm seas!
This recipe is very easy. Melt the butter and oil in a sauté pan over medium heat. Add the crab cakes and brown for a few minutes on each side. Be sure to season each side with salt, pepper and chili flakes. On a plate, place the crab cakes on a bed of arugula. Garnish with lemon and parsley. See my recipe below for tartar sauce that goes so well with this dish. And as far as servings, that depends on the person. Dave can eat two in a meal while one is good enough for me. Enjoy!
Ingredients
Directions
This recipe is very easy. Melt the butter and oil in a sauté pan over medium heat. Add the crab cakes and brown for a few minutes on each side. Be sure to season each side with salt, pepper and chili flakes. On a plate, place the crab cakes on a bed of arugula. Garnish with lemon and parsley. See my recipe below for tartar sauce that goes so well with this dish. And as far as servings, that depends on the person. Dave can eat two in a meal while one is good enough for me. Enjoy!