Friday, August 3, 2012

More on Lake Life

I really got used to life on the lake. I even started pretending I had a boat. Actually, not just a boat, a yacht! Ha ha! If the person who owns this boat ever reads this blog, I thank you for the photo opportunity. I know this might have been close to trespassing, but I only borrowed your boat for a picture:)

When we weren't playing around near the docks, lounging by the pool, or dragging each other to different tourist locations, the Bear and I were just enjoying each others' company. Something we haven't been able to do, just us, in a long time. I also made these delicious crab cake sandwiches!!

Even though the Lake of the Ozarks is nowhere near the ocean, there is a surprising array of fresh seafood available in the grocery stores and restaurants. Just because I was gluten-free I was not going to let it stop me from enjoying one of may favorite seafood dishes, crab cakes. Yes the bun and breading on this little guy is all g-free baby!

Lake Lump Crab Cakes

For the crab cakes:
1 can lump crab meat, drained
1 teaspoon Old Bay seasoning
2 tablespoons diced red bell pepper
2 tablespoons diced red onion
1/4 cup mayonnaise
1/2 cup crumbled gluten free table crackers (I used Shar brand), divided
2 tablespoon canola oil

For the corn salsa:
1/2 cup frozen corn, thawed
1/4 cup diced red bell pepper
1/4 cup diced red onion
3 strips cooked center cut bacon, crumbled
1 avocado, diced
1 Roma tomato, diced
1 tablespoon apple cider vinegar
1 tablespoon lime juice (about half a lime's worth)
1/2 teaspoon sugar
1/4 teaspoon salt

In a bowl, mix together the crab meat, Old Bay, red bell pepper, red onion, mayo and 1/4 cup of the table crackers. Set aside so the crackers have time to absorb the excess water in the mixture.

In another bowl, toss all ingredients together for the corn salsa, cover so the avocado does not brown, and set aside.

Heat the canola oil in a non-stick pan over medium-high heat. Pour the remaining 1/4 cup cracker crumbs on a plate. Divide the crab mixture in half and form two patties with your hands and dredge each patty in the cracker crumbs. Gently place in the pan and fry for 3-4 minutes or until golden brown. Flip the patties and cook for another 3-4 minutes or until golden brown.  Line a plate with paper towels and place the crab cakes on the plate to absorb any excess oil. Place each patty on a bun and top with the corn salsa. You could also go bunless if you please!  I hope you enjoy these as much as we did!


  1. Lucky I have some Lump Crab meat! I am going to try this one for sure. Love you so much-Mom