Seafood Cakes

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.

• Ready In: 1 hr 30 mins
• Serves: 3-6
• Yields: 6 cakes

Ingredients

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

Directions

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).