These are delicious with Spicy Cucumber Dipping Sauce.
Active Time: 30 minutes |
Total Time: 30 minutes
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
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt, preferably kosher
1/4 teaspoon coarsely ground pepper
1/3 cup fine, unseasoned dry breadcrumbs
2 teaspoons extra-virgin olive oil
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.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
138 mg Cholesterol;
7 g Carbohydrates;
26 g Protein;
0 g Fiber;
428 mg Sodium;
163 mg Potassium