Seafood Cakes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 lb chunky 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

Recipe

• 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 “gentlyâ€? 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).