Crab and Shrimp Cakes with Citrus and Herb (Print version)
Pan-fried crab and shrimp cakes brightened with lemon, orange, and fresh herbs. A light dinner ready in about 35 minutes.
# Ingredients:
For the cakes
01 -
8 oz (225 g) lump crabmeat, picked over for shells
02 -
8 oz (225 g) raw shrimp, peeled, deveined, and finely chopped
03 -
1/3 cup panko breadcrumbs
04 -
1 large egg, lightly beaten
05 -
1/4 cup mayonnaise
06 -
2 tablespoons minced shallot
07 -
2 tablespoons fresh parsley, chopped
08 -
1 tablespoon fresh dill, chopped
09 -
1 tablespoon fresh chives, chopped
10 -
1 teaspoon lemon zest
11 -
1/2 teaspoon orange zest
12 -
1 teaspoon Dijon mustard
13 -
1/2 teaspoon Old Bay seasoning
14 -
Salt and black pepper
For cooking and serving
15 -
3 tablespoons vegetable oil
16 -
Lemon wedges, for serving
17 -
Extra fresh herbs, for garnish
# Instructions:
01 -
Pick over the crabmeat for shells and pat it dry. Chop the shrimp into small pieces, about the size of a pea.
02 -
In a small bowl, whisk the egg, mayonnaise, mustard, lemon zest, orange zest, chopped herbs, shallot, Old Bay, salt, and pepper.
03 -
Combine the crab, shrimp, and panko in a large bowl. Pour the binder over the top and fold with a silicone spatula until just mixed. Do not stir vigorously.
04 -
Form the mixture into eight patties, each about three inches wide and three-quarters of an inch thick. Place them on a plate and refrigerate for twenty to thirty minutes.
05 -
Heat oil in a large nonstick skillet over medium heat. Cook the cakes for three to four minutes per side until deeply golden and the shrimp inside are opaque.
06 -
Transfer to a plate and serve immediately with lemon wedges and a sprinkle of fresh herbs.
# Good to know:
01 -
Chill patties for 20-30 minutes before cooking for best results.
02 -
Serve immediately for the crispiest texture.