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Shrimp & Crab Cakes
“These are delicious with Spicy Cucumber Dipping Sauce.”
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
¼ teaspoon hot pepper sauce
¼ teaspoon salt, preferably kosher
¼ teaspoon coarsely ground pepper
⅓ cup fine, unseasoned dry breadcrumbs
2 teaspoons extra-virgin olive oil
1Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about ⅜ inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
2Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.