I use egg and flour to hold the meat together to make cakes and I do not grind, I just boil the fish and then seperate the bones. I do use the gringer sometimes to stuff sausage casings when I make seafood sausage. I use a plate in the gringer with 1/4 inch holes to make big chunks of meat in the sausage. Seafood sausage requires a binder also so I use cooked white rice in it. Note, I always boil my seafood in seasoned water first before even starting to make sausage and then smoke it for 30 to 40 minutes to finish it. The rice is also boiled in the seafood stock that was made from the boiling of the seafood.

If my wife finds out I am giving cooking advice, she will die laughing. I love crab cakes, maybe explore a cook book along those lines?

I have eaten what used to be called "fishcake" patties, fried like hamburgers. I don't know what was used as a binder to hold them together, but they were very tasty when served with spaghetti.
I now see crabmeat cakes sold in supermarkets, and the few times I tried them they were very good.

*grinder* , sorry 'bout dat, my spelling is atrocious this morning.