appetizer, Brunch, Fish, Recipes

Fish and Crab Cakes

The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor.
To keep things simple, and in order not to mask the flavor of fish and crabmeat, I added only parsley and scallions as flavoring ingredients. They added a nice green color and fresh aroma to the mixture.
The cakes hardly absorbed oil while frying, making them light and perfect for a hot summer day lunch, with a green salad on the side. Try them and enjoy.

* I used individually frozen fillets of Flounder, which is a flat fish with a firm texture. Any similar fish can can be used instead.

Makes: 12
Prep time: 15 minutes
Frying time: 15 minutes

2 boneless skinless flounder fillets, about 6.5oz (180 grams) (see notes)
1 can (6 oz/170 grams) crabmeat, drained
5 scallions, roughly chopped
Β½ cup packed parsley leaves
1 slice white bread (I used sourdough), crust removed
1 L egg
ΒΌ cup bread crumbs
2 tsp salt
Β½ tsp freshly ground four peppers mix
Oil for frying
Fresh parsley, lime and lemon wedges for serving

1. Pat dry the fish fillets and cut into large chunks. Drain the crab meat.
2. Place the scallions, parsley and cut fish in a food processor bowl, fitted with the metal blade, and chop to a fairly coarse texture.
3. Transfer to a bowl and add the egg, crabmeat, breadcrumbs, salt and pepper. Mix, cover and let the mixture rest for 5-10 minutes. Form 12 small patties from the mixture.

4. In a large pan, heat oil for shallow frying over medium-high heat. Fry the patties until they brown on both sides. Serve warm, with lemon and lime wedges on the side.

42 thoughts on “Fish and Crab Cakes”

  1. I love crab cakes but never added fish to the mixture. Not sure why but it’s a great idea. They look delicious making me wish I could have those for dinner. I have a weakness for remoulade sauces and I might have to include that on the side πŸ™‚

    Liked by 1 person

    1. Thank you Judi, I’m glad you liked the cakes. Wish I could send some!
      I love “clean” crab cakes as well, but sometimes like to pair the crab with shrimps or fish, for a different texture and flavor. Remoulade sauce would be perfect with these cakes! πŸ™‚


  2. I’ve made crab cakes, but never thought about combining fish and crab. They look wonderful The few times that I tried to make crab cakes, I had trouble with them falling apart when I fried them. I’m not sure why.


    1. Thank you Sheryl, I’m glad you liked the recipe.
      Crab cakes do tend to fall apart, as this type of protein doesn’t bind well together, without an addition of some binding agent. Adding eggs, and a bit of breadcrumbs to the mixture can make a difference. Another option is to combine the crabmeat with another type of protein: fish, as I have done here, or shrimps, as in the following link. I hope this helps. πŸ™‚


  3. Well, I hope this ‘send’ will manage to cross the Pond ! I dislike using frozen fish or tinned seafood but being 120 km away from the fabulous Sydney Fish Market I also at times have to ‘make do’ ! Very much like the recipe and shall try, hopefully with fresh ingredients πŸ™‚ ! Like the shallow frying, shall use panko and flatten the mixture Nordic style for more accurate frying . . . lovely light main meal with a glass or three of a Loire white methinks and a bitter salad to follow . . .


  4. I love fish and crab cakes! From salmon patties to crabcakes; even tuna, but I’ve never tried them together. What a good idea. I’ll definitely be making this. Thanks for sharing πŸ₯°

    Liked by 1 person

  5. These look fabulous. Whenever I’ve made crab cakes, they were flat, I really like the round ones you made here. More like little bites! I’ve never had good luck with canned crab. Is there a brand you can recommend?

    Liked by 1 person

    1. Thank you Mimi, I’m glad you liked the recipe. These cakes are indeed different from crab-only cakes, so it was easy to shape them into small rounds. As for the crabmeat, in this recipe I used a simple Bumble Bee’s. For more elaborated crab cakes, I use either fresh (if I’m lucky and can find decent ones) or “Boss”‘s lump crab. I attach a link here. I hope it helps. πŸ™‚


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