Crab and shrimp cakes for Sunday supper
At the fishmonger’s the other day, I realized I had not had crab and shrimp cakes for a very long time. Yes, the halibut looked gorgeous; and the salmon, tops. I was tired of petrale sole, and the Intrepid One doesn’t share my passion for ahi. The crab looked like the ticket.
Well, I also had been inspired by one of my adult kids. He had made crab and shrimp cakes a few nights before, and he raved about them. That was enough to get me headed in that direction.
This recipe is pretty much from Jake’s Seafood Grill. We bought a McCormick & Schmick’s seafood cookbook in 1993 when we celebrated our 23rd wedding anniversary at their location on 1st Street in Portland. (It has since closed. I miss the atmosphere and the classy bar, but Jake’s is still going strrong.) I’ve modified the crab cakes to include shrimp and panko. I also had to sub red pepper because I didn’t have green. But thanks, Jake’s. We were there just a week ago celebrating our 45th anniversary. I saw the crab cakes on the menu, but went with the crab salad. (It was delicious. My sons had grilled steelhead, and my husband had the petrale sole. It was a grand dinner.)
Crab and shrimp cakes
1-1/2 pounds crab and shrimp meat
1 cup panko
2 celery stalks, finely minced
1 small onion, finely minced
1 small green pepper, finely minced
1 teaspoon dry mustard
1/2 teaspoon Tabasco (I use the green Tabasco)
1 large egg
1/4 cup manonnaise
1 tablespoon lemon juice
1/2 teaspoon Worcester sauce
Another egg for dipping the cakes before frying
Additional panko for coating the cakes
Oil for frying
Dip the cakes in a beaten egg and then coat them on both sides with the panko. Drop into the heated oil and cook over medium heat, about 4 minutes per side. They should be thoroughly browned and heated through.
Serve with tartar sauce or just plain lemon. Yum.