My aunt Christine taught me how to make crab cakes over the phone. And what I learned is that you can use leftover boiled shrimp as a binder instead of breadcrumbs. When you grind shrimp in a food processor, it becomes sticky, and just a small amount will hold crabmeat and smothered vegetables together well enough to form into patties.A seasonal salad made with cucumber and tomato or corn on the cob is the perfect accompaniment for crab cakes. Because crab patties freeze well, you can make dozens at once to eat for weeks to come. We stuff the same crab mix inside crab shells, adding a bit of rice here and there to stretch the mix. We also use it to stuff large butterflied shrimp, which we then dredge in cornmeal and fry as a special treat.You’ll need a pound of crabmeat for this recipe. If you have a reputable supplier for picked crabmeat, the meat should be good enough that you can buy regular lump, not more expensive jumbo lump, and you won’t have to pick crab for hours.Reprinted with permission from Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou by Melissa Martin (Artisan Books). Copyright © 2020.