| This recipe is liked by 2 person(s). |
Shrimp and crab cakes
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Shrimp | |
| Crab Cakes | |
| Makes 4 servings | |
| 10 ounces | raw shrimp, peeled, deveined and chopped |
| ?6 ounces flaked crabmeat, squeezed dry if necessary? | |
| 1 large | egg white, lightly beaten |
| ?1 teaspoon Dijon mustard ? | |
| ¼ teaspoon | salt, preferably kosher |
?¼ teaspoon coarsely ground pepper
?½ cup fine, unseasoned dry breadcrumbs
?2 teaspoons extra-virgin olive oil
Thoroughly mix shrimp, crab, egg white, mustard, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs. ?
Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.
*I use panko crumbs to coat the shrimp/crab cakes.
Info: To make shrimp/crab cakes, spread panko crumbs on a large piece of aluminum foil. Place metal ring or round cookie cutter (donut-sized) on top of panko crumbs. Fill ring with seafood mixture and press to compact the filling. Top with panko crumbs. Press. Remove ring. Use spatula to transport to fry pan.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe