Do you LOVE crab cakes but HATE the price ?? At around $10 for frozen seafood plus a few bits & pieces, you can serve up 6 fat cakes that are better than a lot of cakes that I have paid big bucks for in restaurants. A healthy one & a half pound combination of fish, shrimp & crab that you will taste all the way through these gems.

Ingredients

3 serv.

chunky white fish1 lb
not flaky
peeled raw shrimp↗4 ounces
crabmeat↗4 ounces
1 Dungeness crab cluster well picked
onion↗1
finely diced
garlic clove↗1
finely diced
green onions↗2
finely diced
Ritz crackers or 24 jatz crackers24
crushed into chunks
mayonnaise↗2 tablespoons
egg↗1
dried parsley↗1 teaspoon
dill↗1⁄2 teaspoon
salt↗1⁄4 teaspoon
pepper↗1⁄4 teaspoon
olive oil↗5 tablespoons
unsalted butter↗2 tablespoons

Step-by-step instructions

1
Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
2
Saute onion & garlic then remove to cool.
3
If fish was frozen, squeeze “gently” to remove excess water.
4
If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
5
Dice fish & shrimp into peanut size chunks.
6
Combine all ingredients & mix gently just until well blended.
7
Shape the mixture into 6 fat crab cakes & shape into discs.
8
Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
9
To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
10
Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).

Source: food.com

Original recipe ↗

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