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
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