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Jacques Lake Crab Cakes

Makes 3 crabcakes

Here’s a recipe from Estelle Blanchette’s upcoming compilation, The Backcountry Cookbook… So You Can Pack More Wine. Jacques Lake is a popular overnight hike near Jasper where moose appear regularly at dusk.


  • Dried Onions 2 Tbs
  • Ritz Crackers 6, crushed
  • Dry Mustard 1/4 tsp
  • Old Bay Seasoning 1/8 tsp
  • Garlic Powder 1/4 tsp
  • Cayenne 1/8 tsp
  • Dried Basil 1/2 tsp
  • Powdered Egg 1 Tbs
  • Panko Crumbs ¼ cup
  • Crabmeat 1 x 120 g can
  • Olive Oil for cooking
  • Mayo and Relish 1 individual sachet of each

Cook It


  1. Combine the first 7 ingredients and pack in a Ziploc bag. Measure the powdered eggs into one Ziploc bag and the panko into another. Pack the tin of crabmeat, cooking oil and individual portions of mayo and relish.


  1. Drain the crabmeat and add to the bag of seasoned cracker mix. In the empty crabmeat can, mix the egg powder with 1 1/2 Tbs water. Add to the crab mixture and shape into 3 balls. Flatten balls into ½-inch thick cakes. Carefully coat the cakes with panko crumbs.
  2. Heat the oil in a pan over medium heat and fry both sides of the cakes until golden brown.
  3. Mix the mayo and relish together to create tartar sauce. Serve on crab cakes.
  4. Serve as an appetizer — or double the recipe and serve with garlic mashed potatoes for a meal for two.