Seafood Cakes Recipe

Name: Seafood Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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)."]

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Seafood Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Seafood Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions