Recipe Image

Shrimp & Crab Cakes

  • 30 m
  • 30 m
Kirsten Dixon
“These are delicious with Spicy Cucumber Dipping Sauce.”

Ingredients

    • 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

Directions

  • 1 Thoroughly 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 12/9/2019