Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce Recipe

Name: Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Summer Herbs Sauce; 1 cup mayo; 1/2 cup sour cream; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh tarragon; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; Minced zest of 1 lemon; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Crab and Shrimp Cakes; 8 ounces jumbo lump crabmeat, picked over; 8 ounces shrimp, peeled, deveined, and roughly chopped; 1 red bell pepper, finely diced; 3 scallions, thinly sliced; 1 celery rib, finely diced; 1 cup fresh corn kernels; 1/2 cup mayo; 3/4 cup dry bread crumbs; 1 egg, beaten; 1 teaspoon salt; 1/2 teaspoon Tabasco sauce; 1 cup cornmeal; 1/4 cup olive oil

Servings: persons

Summer Herbs Sauce
1 cup mayo
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Minced zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Crab and Shrimp Cakes
8 ounces jumbo lump crabmeat, picked over
8 ounces shrimp, peeled, deveined, and roughly chopped
1 red bell pepper, finely diced
3 scallions, thinly sliced
1 celery rib, finely diced
1 cup fresh corn kernels
1/2 cup mayo
3/4 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup cornmeal
1/4 cup olive oil

1
1. Prepare the Summer Herbs Sauce: Combine all of the ingredients in a small bowl and whisk together. Cover and refrigerate for 1 hour before serving. The sauce will keep in the refrigerator for up to 3 days.
2
2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl; mix well.
3
3. Chill crabmeat mixture minimum of 1 hour.
4
4. Place the cornmeal in a shallow dish. Shape the crab and shrimp mixture into 8 equal cakes. (Can be made into smaller cakes if wanted.) Dredge each cake in the cornmeal to coat both sides well.
5
5. In a large skillet set over medium-low heat, heat the oil until it ripples. Carefully add a few of the crab cakes and cook until golden brown and cooked through, about 4 minutes on each side. (Shorter time for smaller cakes.) Cook the remaining cakes, adding more oil, if necessary. Serve warm, with the Summer Herbs Sauce.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Summer Herbs Sauce, 1 cup mayo, 1/2 cup sour cream, 2 tablespoons chopped fresh cilantro, and more.

Yes, Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn-Crusted Crab And Shrimp Cakes With Summer Herbs Sauce

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