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Seafood Cakes

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Seafood Cakes

Description

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.

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 30 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 3-6
  • 1 hunts tomato sauce
  • 4 raw shrimp
  • 4ounces crabmeat (1 Dungeness crab cluster well picked)
  • 1 onion
  • 1 garlic clove
  • 2 green onions
  • 24 Ritz crackers or 24jatz crackers, crushed into chunks
  • 2 mayonnaise
  • 1 egg
  • 1 dried parsley
  • 1⁄2 dill
  • 1⁄4 salt
  • 1⁄4 pepper
  • 5 olive oil
  • 2 unsalted butter

Directions

  • 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).
Captain_67

Captain_67

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