Monday, July 22, 2013

Shrimp and Snow Crab Cakes

Recently I had some leftover steamed Jumbo SC Beaufort Shrimp and Snow Crab Legs from a seafood feast we did with our grandsons. Since it had already been steamed, and I didn't want to waste any, I came up with my own rendition of Seafood Cakes using the shrimp and snow crab.
Shrimp and Snow Crab all diced

Mix all ingredients well in a large bowl

All ready to refrigerate several hours or overnight


For Shrimp and Snow Crab Cakes
1/2-3/4 lb. JUMBO steamed shrimp, peeled and diced
1 steamed snow crab cluster, meat removed from the shell and diced
1 stalk celery, finely diced
1 slice of onion, finely diced
1 tbls. parsley flakes
1 1/2-2 Tbls. Chesapeake Bay Rub (from Fein Tasting Foods, similar to Old Bay Seasoning)
1/3 cup panko bread crumbs (just enough to help hold them together)
1/3-1/2 cup real mayonnaise (just enough for the right consistency to shape into patties)

Directions for Shrimp and Snow Crab Cakes

Mix all ingredients together and shape into patties using a 3"biscuit cutter to press mixture into evenly. Wrap each and refrigerate several hours, or overnight if you have time. 

*Note - at this time you could also wrap and freeze to keep for another day

When ready to cook, pour one to two tablespoons of olive oil in a large fry pan. Heat over medium-high heat and cook Shrimp and Snow Crab Cakes 4 minutes per side, or until heated through and lightly browned.

Serve immediately with Spicy Dipping Sauce.

4 large Shrimp and Snow Crab Cakes

Spicy Dipping Sauce
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 Tbls. lime juice (I use bottled lime juice, but you can use the juice from 1/2 a fresh lime)

1/2 teaspoon Chesapeake Bay Rub or Old Bay Seasoning
1/3 teaspoon Sriracha hot chili sauce, or any hot sauce (or less if you don't like it as spicy)
1/2 teaspoon whole grain mustard

Directions for Sauce
Add all ingredients to small bowl and mix well.  Cover and place in refrigerator to cool. 

Yield:  4 servings