All this time paying upwards of $8 for a single crab cake at restaurants, and it turns out they require very little in the way of culinary skill. Making them doesn’t even require de-shelling a real-life crab either…and they’re cheap to make (so long as you use canned crab and not the real thing).
So, what does it take to made homemade crab cake?
$4 on two 4 oz cans of canned crab, $1.50 on bread crumbs, $1.50 on fresh Dill and 0.29 cents for a lime, plus two eggs, butter and seasoning, which I already had at home. Mix it all together and then pan-fry for 10-15 minutes and voila, you have six decently sized, tasty crab cakes that cost, I don’t know? Maybe $1.25 each? This has opened up a whole new world to me…salmon cakes, trout cakes, tuna cakes, mackerel cakes, shrimp cakes…the possibilities are endless.