Real Recipes From Real Home Cooks ®
Deliciously Seasoned Seafood Cakes
"These rich crab and shrimp cakes are spiced with mustard, Worcestershire sauce, and a little cayenne pepper, then coated in bread crumbs and fried until the outside is a crunchy golden brown...."
INGREDIENTS
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2 slices dry bread, about 2 oz. (50 g)
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1/2 cup (4 fl oz./110 ml) milk
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2 cans (4oz./120 g) fresh crab meat
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8 oz. (230 g) peeled, cooked shrimp
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2 large eggs
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2 tsp. Dijon mustard
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1 tbsp. Worcestershire sauce 1/2 cup (60 g) ground almonds
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A large pinch of cayenne pepper
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1 tbsp. thick mayonnaise
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A handful of fresh parsley
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1/3 cup (40 g) all-purpose (plain) flour
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1-1/2 cups (168 g) dried bread crumbs Sunflower oil for frying
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Directions
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Soak both slices of bread in the milk for 5 minutes. Flake the crab meat, put it into a bowl, chop the shrimp and add them to the crab.
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Separate the eggs and set the whites aside. Add the yolks, mustard, Worcestershire sauce, almonds, cayenne pepper, and mayonnaise to the crab. Rinse, dry, and chop enough parsley to give 1 tbsp. and add it to the bowl.
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Squeeze the bread dry, add it to the crab mixture, and stir until soft but not sloppy. Add some bread crumbs if the mixture is too moist.
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To make the coating, put the flour onto one plate and the bread crumbs onto another. Whisk 1 tbsp. of water into the egg whites. Divide the crab mixture into eight portions and shape them into cakes. Dip the crab cakes into the flour, shake off the e
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Heat 1/2 in. (1 cm) of oil in a large skillet over a fairly high heat. Fry the fish cakes for 2–3 minutes on each side until they are crisp and golden, then drain them on paper towels and serve two per person. Serves 4.
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Recipe Categories
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Hors d'oeuvres
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Christmas
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