Zatarain's, Crab Cake Mix, 5.75 Ounce (Pack of 6)

I think that Zatterins is no longer making tuna mix. I am using this instead. With the cost of crab meat being so expensive, I am surprised. Anyway, I don’t see too much difference between the ingredients from the crab mix and the tuna mix.

Love this stuff can't find it in the store anymore

My mother is an Arceneaux from Rayne, Louisiana and I grew up in Lake Charles. In my house, Cajun food wasn't some kind of exotic cuisine. It was dinner. And lunch. And breakfast. This is an authentic Louisiana product, with an authentic Louisiana flavor, and is truly Louisiana delicious.One of the best things about this product is that you can use it with just about any kind of seafood. Zatarains used to make a Tuna cake mix that allowed you to take ordinary canned tuna and make it into delicious seafood cakes. Well, they took it off the market or, at least, I can't find it anywhere. BUT, you can use canned tuna with this and it tastes GREAT. If you're looking for something different to do with canned tuna, try this. It also works with the chopped clams you get in a can, as well as with frozen shrimp. Just always be sure that the pieces of the seafood are small and that you use very close to a pound of seafood with each box of mix (this means 3 regular 5 ounce tuna cans--being one ounce "short" is OK with tuna because it has a strong flavor).So, try it with your favorite seafood, even if it's cheap and even if it comes out of a can, and you've still served up a gourmet-tasting treat. These go great with hush puppies or cornbread.Another tip--the box advises you to make a relatively small number of cakes (8 I think). I have a lot better luck making a larger number of smaller cakes, maybe 16-20. This makes them cook more quickly, the inside of the cake is easier to get done without burning the outside, and people feel as though they are getting more food when you can give each of the four people at the table four or 5 cakes instead of two. Also, this is one dish where traditional southern preparation pays off: these are so much better when fried in a big ole cast iron skillet in about 1/2 inches of oil than in any kind of high-end cookware.My wife eats them with spicy mustard (not bad). My stepson eats them with ketchup (blech). I eat them with a little Tiger Sauce (yummm!) or just straight. I imagine that a good cocktail sauce wouldn't go amiss, either.This product is delicious and is an amazing value. I can get 5 ounce cans of tuna on sale here for as low as $0.70/can. Try to come up with a $3.60 product that, when combined with $2.10 worth of tuna, a single egg ($0.18 or so?), and a a bit of mayonnaise (no more than a dime, probably less) turns into an entree that tastes like it came off the appetizer tray of an above-average to good seafood restaurant (that's as measured by Louisiana standards . . . by Mohave County, Arizona standards, these are off the charts).Buy it. Mix it up. Fry it up. Eat it up. Thank me later.

Good

This is a great product and can be used with tuna . I love it so easy to make so worth the money!

Good hard to find in the store

There are, of course, numerous recipes for making crab cakes, but all include quite a bit of prep work. THIS mix is actually very easy to make and only has a few caveats.First, you should use extra large or jumbo egg for the basic mix.Refrigeration is important.A quick-and-dirty "cheater" aioli sauce is a great addition to this meal.

I’ve tried 50+ different recipes for crab cakes. And this box mix recipe s by far the best. Double up on the amount of crab! Mayo/catchup for a topper!