shrimp and crab cakes
Shrimp & Crab Cakes
These are delicious with Spicy Cucumber Dipping Sauce.
Ingredients:
- 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 hot pepper sauce
- 1/4 teaspoon salt, preferably kosher
- ¼ teaspoon coarsely ground pepper
- ⅓ cup fine, unseasoned dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
Directions:
- Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, 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.
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