Crab cakes with lime mayo
A American lunch for the galley that best on calm days or at anchor, about 15 min hands-on.
- Lunch
- American
- ⏱ 15 min
- 🌊 Sea tolerance 2/5
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crab meat (tin)400 g (100 g)
- Eggs120 g (≈ 2.5 eggs) (30 g (≈ 0.5 egg))
- All-purpose / plain flour80 g (20 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
- Mayonnaise60 g (15 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Sunflower / vegetable oil40 g (10 g)
Method
- Mix crab, egg, flour, spring onion and seasoning; shape small cakes.
- Shallow-fry 3 minutes a side.
- Serve with mayo stirred with lime.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Shellfish (prawns, crab), Eggs, Gluten, Mustard — always check the labels of what you buy.
Per serving
- kcal
- 395
- protein
- 24 g
- fat
- 25 g
- carbs
- 17 g
- sugar
- 1 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes