Shrimp and Crab Cakes
- 8 ounces raw medium shrimp, shelled, deveined, and cut into ¼-inch dice
- 8 ounces finely flaked backfin crabmeat, bits of shell and cartilage removed
- ¼ cup firmly packed mayonnaise (use “light,” if you like)
- 1 large egg, lightly beaten
- 3 medium scallions, trimmed and very thinly sliced (include some green tops)
- 1 large celery rib, trimmed and finely diced
- ½ medium red bell pepper, cored, seeded, and finely diced
- ¼ cup fine dry bread crumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon hot red pepper sauce
- ½ cup unsifted stone-ground yellow cornmeal (for dredging)
- ¼ cup olive oil or 2 tablespoons each olive oil and butter (for frying)
- Tarragon-Mustard Sauce
Instructions:
This dish is delicious especially when served with the tart Tarragon-Mustard Sauce.
- Place the shrimp and crab in a medium-size nonreactive bowl and fork briskly to mix. Fork in the mayonnaise, then the egg. Add the scallions, celery, and bell pepper and mix well. Finally, blend in the bread crumbs, salt, black pepper, and red pepper sauce.
- Shape the mixture into eight “burgers,” each about 3 inches across and 1 inch thick. Dredge well on both sides in the cornmeal and set aside.
- Heat the oil in a large, heavy skillet for about 2 minutes over moderate heat, then add half the crab cakes. Reduce the heat to moderate and cook for 3 to 4 minutes on each side or until the crab cakes are golden brown; drain on paper toweling. Cook and drain the remaining crab cakes the same way.
- Serve hot with Tarragon-Mustard Sauce.