On Tue, 19 May 2020 11:30:48 -0400, Gary > wrote:

>My local grocery store advertises this almost every week in
>their weekly sale flyer.
>
>Crab Cake, one count - $8.99
>
>WTH? 8.99 for one crabcake? I finally remembered to check
>last week.
>
>It's a round ice cream scoop size of mix.
>Looks to be maybe 1/4 pound but probably a bit less.
>Anyway, I told the seafood person that it sounds very
>overpriced to me. She said, "yes, but these contain a lot
>more crabmeat."
>
>I said nothing but that was funny. A crabcake should always
>be mostly crabmeat.
>
>Anyway, I just looked and asked because I was curious.
>I could see paying that much at a nice restaurant
>as an appetizer, already cooked and served.
>
>But not raw, made in a grocery store. Who knows, they
>might have even used canned crabmeat.

Made in a grocery store you can bet your bipee it's canned crab, and
not very much. And I don't much care for crab... I'd much rather have
finfish cakes. When I lived on Lung Guyland I ground lots of fresh
caught fish to make fishcakes... it'd be like 85% fish with seasoning,
eggs, and matzo meal or saltine cracker crumbs. Living there I ground
more seafood than butcher meat... even made five pound fish loafs and
grilled twelve ounce fish burgers.

Sheldon Martin wrote:
>
> Made in a grocery store you can bet your bipee it's canned crab, and
> not very much. And I don't much care for crab... I'd much rather have
> finfish cakes. When I lived on Lung Guyland I ground lots of fresh
> caught fish to make fishcakes... it'd be like 85% fish with seasoning,
> eggs, and matzo meal or saltine cracker crumbs. Living there I ground
> more seafood than butcher meat... even made five pound fish loafs and
> grilled twelve ounce fish burgers.

I've used the albacore tuna for fish cakes in the past.
Not bad at all and using the same recipe as for crabcakes.
Always fried in butter too.

I also have a small can (5oz) of boneless salmon that I
bought many years ago to make salmon cakes like Jill does.
Not sure whether to make cakes, or just a salmon salad to
eat on bread, like you would use tuna for.

On Tue, 19 May 2020 12:01:16 -0400, Sheldon Martin >
wrote:

>On Tue, 19 May 2020 11:30:48 -0400, Gary > wrote:
>
>>My local grocery store advertises this almost every week in
>>their weekly sale flyer.
>>
>>Crab Cake, one count - $8.99
>>
>>WTH? 8.99 for one crabcake? I finally remembered to check
>>last week.
>>
>>It's a round ice cream scoop size of mix.
>>Looks to be maybe 1/4 pound but probably a bit less.
>>Anyway, I told the seafood person that it sounds very
>>overpriced to me. She said, "yes, but these contain a lot
>>more crabmeat."
>>
>>I said nothing but that was funny. A crabcake should always
>>be mostly crabmeat.
>>
>>Anyway, I just looked and asked because I was curious.
>>I could see paying that much at a nice restaurant
>>as an appetizer, already cooked and served.
>>
>>But not raw, made in a grocery store. Who knows, they
>>might have even used canned crabmeat.
>
>Made in a grocery store you can bet your bipee it's canned crab, and
>not very much. And I don't much care for crab... I'd much rather have
>finfish cakes. When I lived on Lung Guyland I ground lots of fresh
>caught fish to make fishcakes... it'd be like 85% fish with seasoning,
>eggs, and matzo meal or saltine cracker crumbs. Living there I ground
>more seafood than butcher meat... even made five pound fish loafs and
>grilled twelve ounce fish burgers.

I bet any of that was good, made with the solid meat of ocean fish/
Janet US