Crab and Shrimp Cakes
Ingredients:
For the Crab and Shrimp Cakes:
1/2 pound lump crab meat, picked over for shells
1/2 pound shrimp, peeled, deveined, and finely chopped
1/2 cup panko bread crumbs
1/4 cup mayonnaise
1 large egg
2 green onions, finely chopped
1 small red bell pepper, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup all-purpose flour (for dredging)
2-3 tablespoons olive oil (for frying)
For the Tartar Sauce:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon capers, chopped
1 tablespoon dill pickle, finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped (optional)
Salt and pepper to taste
Instructions:
In a large bowl, combine the crab meat, chopped shrimp, panko bread crumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Mix gently until well combined. Season with salt and pepper to taste.
Form the mixture into 8-10 patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
In a small bowl, whisk together the mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Heat the olive oil in a large skillet over medium-high heat.
Dredge each patty lightly in the flour, shaking off any excess.
Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the skillet. Add more oil if needed for subsequent batches.
Transfer the cooked cakes to a paper towel-lined plate to drain.
Serve the crab and shrimp cakes hot, with a side of homemade tartar sauce and lemon wedges. These cakes pair well with a simple green salad or roasted vegetables.
