I love anything with crabmeat and particularly a good crab cake. In this recipe I’ve added fresh chopped shrimp meat which gives the cakes extra sweetness and texture. These can be made, baked and then frozen up to a week ahead and then allow to thaw and warm in a hot oven. Serve with a tropical fruit salsa or a Thai style sweet chili sauce.
Ingredients
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[title] => crab, dungeoness, meat
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[method] => lightly beaten
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-
2 tablespoons shallots, finely chopped
-
1 cup fresh crabmeat
-
1/3 pound shrimp, fresh hand peeled, coarsely chopped
-
1/2 cup fine breadcrumbs
-
2 tablespoons cilantro, chopped
-
2 eggs, lightly beaten
-
1 tsp Worcestershire sauce
-
several drops Tabasco sauce
-
salt
-
pepper
-
Sweet chili sauce (optional)
Recipe Method
1. Mix together the shallots,
crab meat,
shrimp,
breadcrumbs and
cilantro.
2. Mix together eggs, Worcestershire and Tabasco sauces and salt together and stir mixture gently into crab meat. Stir until everything is well combined.
3. Form into flattened rounds, each about 2 1/2 inches wide and 1/2-inch thick and place onto wax paper lined baking sheet. These can be covered in plastic wrap and refrigerated up to 4 hours.
4. When ready to cook, place the cakes into a preheated 350 Fahrenheit oven and bake until golden, about 15 to 20 minutes.
5. Serve plain or with a drizzle of sweet chili sauce.
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