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Crab and Shrimp cakes Recipe

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This recipe for Crab and Shrimp cakes, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Moreland
Added: Tuesday, January 27, 2009


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

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.

Preparation Time:
Preparation Time:
45 minutes + chilling




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