Crab/Shrimp, Crab & Shrimp Cakes

By my_escape

One challenge with the cakes was keeping the binder (bread crumbs and eggs) to a minimum. Some binder is required so the cakes don't fall apart during shaping and sauteing. But fat and calories can skyrocket if too much is added. I prefer Japanese panko for this - they absorb moisture well and create a light, crisp coating on the cakes.
Mince the vegetables well for the cakes; big chunks can make shaping tricky. And be sure to chill the cakes before cooking so the panko can absorb moisture and help "glue" them together. Saute the cakes as shown or broil on a clean baking sheet-spritz the crumb side first with nonstick spray, then broil 6" from the element for 10 minutes.

Ingredients

• Sweat in 2 teaspoons olive oil; add:
• 1/4 cup onion, minced
• 1/4 cup green bell pepper, minced
• 1/4 cup celery, minced
• 1 T. garlic, minced
• 1 T. Cajun seasoning blend (preferably without salt)
• Salt and pepper to taste
• Whisk together; add and chill:
• 2 eggs
• 1 T. dry sherry
• 1 T. Worcestershire sauce
• 1 T. fresh lemon juice
• 2 t. dry mustard
• 1 1/2 cups panko crumbs, divided
• 1/4 cup minced fresh parsley
• 1/2 lb cooked shrimp, diced
• 1 can lump crabmeat, drained (6 1/2 oz.)
• Saute Cakes in:
• 3 T. olive oil, divided

Preparation

Step 1

Sweat onion, bell pepper, celery, garlic, and Cajun seasoning in 2 t. oil in a nonstick skillet, covered, over medium heat. Cook until vegetables soften, about 5 minutes, stirring often to prevent browning; season with salt and pepper.

Whisk eggs, sherry, Worcestershire, lemon juice, and mustard together in a bowl. Add sauteed vegetables, 3/4 cup panko, and parsley; gently fold in shrimp and crab.

Sprinkle remaining panko on a baking sheet, then scoop crab mixture onto crumbs in scant 1/4-cup mounds. Press lightly to flatten and so crumbs adhere to 1 side. Chill cakes at least 30 minutes.

Saute half the cakes, crumb side down, in 1 1/2 T. oil in a large nonstick skillet over medium-high heat. Cook until golden, about 3 minutes then carefully flip cakes over and cook on the other side about 2 minutes more; transfer to a paper towel-lined plate. Saute remaining cakes in remaining 1 1/2 T. oil in the same manner.