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1
Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water.
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2
Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
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3
Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top.
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4
Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well.
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5
Place in a bowl and set aside to cool.
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6
Remove the onion and garlic from the simmering stock; discard.
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7
Add the squid and cook for 3 minutes.
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8
Lift out with a skimmer, letting them drain well, and set aside.
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9
Reserve the stock for another purpose (it will make a delicious fish soup).
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10
Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat.
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11
Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood.
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12
Toss to distribute the ingredients evenly.
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13
Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly.
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14
In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks.
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15
Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly.
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16
With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
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17
In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling.
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18
Reduce the heat to low.
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19
Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom.
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20
Cook, uncovered, for 8 minutes.
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21
Flip the cake by sliding it back into the pan.
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22
If necessary, loosen with a spatula.
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23
Cook for another 3 minutes, until golden, on the underside.
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24
Transfer to a platter or large plate and serve hot, cut into wedges.
