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."
photo by Dave S. photo by Dave S.
photo by Dave S.
Ready In:
1hr 30mins
6 cakes




  • Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
  • Saute onion & garlic then remove to cool.
  • If fish was frozen, squeeze “gently” to remove excess water.
  • If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
  • Dice fish & shrimp into peanut size chunks.
  • Combine all ingredients & mix gently just until well blended.
  • Shape the mixture into 6 fat crab cakes & shape into discs.
  • Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
  • To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
  • 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).

Questions & Replies

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  1. just made this tonight and I am in love. This recipe definitely will be in my cooking rotation. :)
  2. We loved this! I only used shrimp and crab meat and it was delicious. I served it with a nice salad and it made for a wonderful dinner. I think next time I will add some lemon juice/zest. Thanks Captain. Great recipe!


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I moved from Australia to Pennsylvania USA in 2003. Australia & America are both multicultural countries which gives us a deliciously diverse menu. I am having fun with the Southern styles as well as Cajun & Creole influences. Australia is a young country & up until World War II we had mostly bland foods from England & Ireland. Post WWII saw a huge influx of families from Europe & Medditeranian areas to Australia which included my Dutch father as a boy with his parents & six siblings. Thankfully this motley crew of immigrants from around the globe have shared fantastic meats, cheeses, pastries & spices with us. Australia now enjoys fine foods from all over Asia, Italy, Greece, India, Europe, The Middle East & the list is still growing. Yes,... we still enjoy Fish n Chips too! Living in Central PA I really miss seafood, I have not found a fish that I like yet & most people don't even know what squid looks like. Most people around here won't eat prawns (shrimp) unless its cooked & peeled for them. I used to fish Sydney Harbor & catch my own fish on lures and crabs on a hand line. Aussies love a "Barbie" but I must admit, Nobody owns BBQ like America. After a few summers of smoking & cooking over smoldering charcoal, this Aussie has now worn many varieties of BBQ sauce from different parts of The USA on his cheeks. Sweet, tangy or the White sauce from Alabama,.... its all great. Pictured with me is my granddaughter Alexis who is "helping" Pop search for recipe's on Recipe Zaar. CHEERS & BEERS,... Captain <img src="" border="0" alt="Photobucket">
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