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Shrimp & Crab Cakes

July/August 1995

Your rating: None Average: 3.9 (19 votes)

These are delicious with Spicy Cucumber Dipping Sauce.



READER'S COMMENT:
"Great Recipe! I used Panko bread crumbs which gave it a really light, crispy outside, and probably used a bit more olive oil than the recipe. Served with fresh avacado slices, which provided a nice, fresh accompaniment. "
Shrimp & Crab Cakes

4 Reviews for Shrimp & Crab Cakes

09/13/2012
Anonymous

I added chopped green onions about 1/4 c and 1 tbsp of garlic to soften the fishy smell of crab. My family loved munching those.

Comments
02/13/2011
Good but...

These crab cakes are really tasty but I had a difficult time trying to keep them together prior to cooking them. I dried the seafood with paper towels but I ended up adding a few breadcrumbs to the mix just to keep it together. They're very good and the bonus is they don't take long to make.

Comments
07/08/2010
Anonymous

Great Recipe! I used Panko bread crumbs which gave it a really light, crispy outside, and probably used a bit more olive oil than the recipe. Served with fresh avacado slices, which provided a nice, fresh accompaniment.

Comments
02/04/2010
Anonymous

This was absolutely fabulous! I didn't use the hot pepper sauce and I didn't add any salt (you really don't need it). I used a peppercorn medley, about a teaspoon more Dijon (Honey Dijon to be precise) mustard, canola oil instead of olive oil, and two different type of breadcrumbs to see how it worked. I used panko on two of the cakes, and my own mix of breadcrumbs on the other two cakes. My breadcrumb mix is one-half regular breadcrumbs and one-half Italian seasoned breadcrumbs. If you like a light crunch then try the panko, if you want a little extra seasoning try the combo mix. Either way, you won't go wrong! I think the next time I'm going to try adding the two types of breadcrumbs together and see how that might work.

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