Shrimp & Crab Cakes

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.

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.

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.