Crab Cakes

 Crab Cakes

This recipe that can be prepared with a hand full of pantry items and some mayonnaise and still make an impressive main dish.

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Serves 4


1 12 oz. can of lump crabmeat

1 tablespoon vegetable oil
2/3 cup plain bread crumbs
3 tablespoons mayonnaise
1/4 teaspoon hot pepper sauce
1/4 teaspoon kosher salt
1/8 teaspoon ground pepper


Siracha mayonnaise


Drain crabmeat and pat dry. Remove any shell or cartilage. Add remaining ingredients. Form into 8 patties. Place crab cakes on a plate and cover with saran wrap, and place in the fridge for 1-2 hours, to allow the cake patties to firm up. Place in a grill safe pan with a little oil and heat over direct high heat until nicely browned on both sides. Turn once only during grilling. Approximate grill time for the crab cakes, just a few minutes on each side.

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!