Crab Cakes With Shrimp Recipe

Name: Crab Cakes With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. lump crabmeat; 3/4 lb. unshelled shrimp; 1 whole egg; 3/4 c. heavy cream; salt and freshly ground black pepper to taste; 1/2 c. finely chopped green onions or scallions; 1 Tbsp. Dijon-style mustard; 1 tsp. Worcestershire sauce; 1/4 tsp. Tabasco sauce; 1/2 c. vegetable oil; Parsley Butter Sauce

Servings: persons

1 lb. lump crabmeat
3/4 lb. unshelled shrimp
1 whole egg
3/4 c. heavy cream
salt and freshly ground black pepper to taste
1/2 c. finely chopped green onions or scallions
1 Tbsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. vegetable oil
Parsley Butter Sauce

1
Pick over the crab to remove any cartilage or shell.
2
Leave the lumps as large as possible.
3
Shell and devein the shrimp.
4
Put the shrimp in a food processor or blender and add the egg, cream, salt and pepper.
5
Blend as finely as possible.
6
Pour and scrape the mixture into a mixing bowl.
7
Add the crab, green onions, mustard, Worcestershire sauce and Tabasco sauce.
8
Blend gently but thoroughly.
9
Shape the mixture into 10 cakes.

556

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 11 ingredients. The key ingredients include: 1 lb. lump crabmeat, 3/4 lb. unshelled shrimp, 1 whole egg, 3/4 c. heavy cream, and more.

Yes, Crab Cakes With Shrimp 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.

Crab Cakes With Shrimp

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