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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dungeness Crab & Bay Shrimp Cakes Recipe

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This recipe for Dungeness Crab & Bay Shrimp Cakes is from 150 Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb Dungeness crab meat
3/4 lb bay shrimp
3 Tbsp chopped celery
3 Tbsp chopped onion
3 Tbsp mayonnaise
1 egg, beaten
Pinch cayenne pepper
Pinch dry mustard
2 Tbsp Dijon mustard, smooth
1 Tbsp Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of Old Bay seasoning
1/2 c Panko bread crumbs
3 oz freshly squeezed lemon juice
Vegetable oil, for frying
Lemon wedges, for garnish
Fresh parsley sprigs, for garnish
Tartar sauce (see recipe for Tartar sauce)
Directions:
Directions:
Make sure that the crab and bay shrimp are both well drained and dry. If necessary, squeeze them slightly to extract the excess water. Grind the celery and the onion in a food processor. Place the ground celery and onions in a large bowl and add the shrimp, mayonnaise, eggs, cayenne, dry mustard, Dijon mustard, Worcestershire sauce, salt, pepper, and Old Bay seasoning. Add in three-quarters of the Panko bread crumbs and blend. Fold in the crab. Do not overmix. Form into 4 oz patties. Place on a sheet pan or cookie sheet and sprinkle with the remaining Panko. Let the cakes refrigerate for at least an hour, but no more than 2 to 3 hours. These cakes can be deep-fried, pan fried, or lightly drizzled with oil and baked in a 400º oven. Serve with tartar sauce and garnish with lemon and parsley. If deep frying, fry until cakes are a deep golden brown; if pan frying, fry 3-4 minutes per side, until the cakes are a deep golden brown.
Number Of Servings:
Number Of Servings:
12 cakes, 6 servings

 

 

 

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