Ingredients: |
Ingredients: Sweat in 2 teaspoons olive oil; add: 1/4 c. onion, minced 1/4 c. green bell pepper, minced 1/4 c. celery, minced 1 T. garlic, minced 1 T. cajun seasoning blend (preferably salt) salt and pepper to taste
Whisk together; add and chill: 2 eggs 1 T. dry sherry 1 T. Worcestershire sauce 1 T. fresh lemon juice 2 t. dry mustard 1-1/2 cups panko crumbs, divided 1/4 c. minced fresh parsley 1/2 lb. cooked shrimp, diced 1 can lump crabmeat, drained (6-1/2 oz.) Saute cakes in: 3 T. olive oil, divided
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Directions: |
Directions:Sweat onion, bell pepper, celery, garlic, and cajun seasoning in 2 t. soil in a nonstick skillet, covered, over medium heat. Cook until vegetables soften, about 5 minutes stirring often to prevent browning; season with salt and pepper Whisk eggs, sherry, worcestershire, lemon juice, and mustard together in a bowl. Add sauteed vegetables, 3/4 cup panko, and parsley; gently fold in shrimp and crab. Sprinkle remainng panko on a baking sheet, then scoop crab mixture onto crumbs in scant 1/4 cup cup mounds. Press lightly to flatten and so crumbs adhere to 1 side. Chill cakes at least 30 minutes. Saute half the cakes, crumb side down, in 1-1/2 T. oil in a large nonstick skillet over medium-high heat. Cook until golden, about 3 minutes, then carefully flip cakes over and cook on the other side about 2 minutes more; transfer to a paper-towel lined plate. Saute remaining cakes in remaining 1-1/2 T. oil in the same manner.© |