Crab cakes are sooooo yummy! But when you’re watching your pocketbook, they aren’t the first thing you think of for affordable meals. This recipe blends mild white fish and crab claw meat to help stretch the crab meat to where you won’t even notice it’s not 100% crab in there. Real crab meat has a strong flavor and will overpower the white fish you use and allow you to have real crab cakes (not that yucky imitation stuff) while not breaking the bank! I used flounder in this recipe because it’s what was on clearance in the meat market at our grocery store, but any mild white fish would work like cod, sole, etc… I’ve made this recipe with all halibut fish (not budget friendly but incredibly good) and it’s amazing too.
- 10 oz flounder or other white fish cooked and unseasoned (just steam it on your stovetop)
- 6 oz claw meat (it’s cheaper than lump crab meat and just as yummy)
- 1/2 c Italian or plain breadcrumbs
- 1/4 c mayo
- 1 beaten egg
- Dash worchestishire
- 1 green onion thinly sliced
- 1/4 tsp garlic salt
- 1/4 tsp Tony’s Creole Seasoning
- 1 tsp parsley flakes
- Pinch cayenne
- Zest 1 lemon
- Juice 1/2 lemon
- 2 T butter (for cooking crab cakes in)
1. Flake your fish apart with two forks and combine fish, crab meat, and the rest of the ingredients together in a mixing bowl.
2. Stir it all together and spray a sheet pan covered in foil with non-stick spray.
3. Form little crab cakes with your hands whatever size you like.
4. I like to cover my cakes with plastic wrap and chill for at least 20-30 minutes to let them firm up because they’ll cook easier and stay together better. It’s not 100% necessary, but I recommend it. Once they’ve been chilled, melt 1 T butter in a large skillet and add your crab cakes. Don’t overcrowd the pan!
5. Cook on medium high heat about five minutes a side.
6. Do in batches and you can keep them warm in a 200 degree oven while you’re waiting for your next batch to finish. Serve with the other lemon half or a remoulade sauce!