Spring Crab and Shrimp Cakes with Double Radish Sause

By jenlin

Ingredients

• 1/2 pound peeled and deveined cooked shrimp
• 1 large egg, plus 1 egg yolk
• 1 cup cooked English peas or thawed frozen peas
• 1/2 cup finely chopped scallions
• 1 2/3 cups panko breadcrumbs, divided
• 1/4 cup light mayonnaise
• 1 to 2 tablespoons chopped fresh tarragon, or to taste
• Kosher salt and ground black pepper
• 1/2 pound lump crabmeat, picked over for any shells
• 2 Tablespoons oil
• 1/4 cup plus 2 T light sour cream
• 1 cup coarseley shredded red radishes
• 1 Tablespoon bottled horseradish

Details

Servings 1
Adapted from courierpostonline.com

Preparation

Step 1

Heat the oven to 300 degrees.

In a food processor, pulse the shrimp until very finely chopped, but not reduced to a paste. Transfer the chopped shrimp to a medium bowl and add the egg and egg yolk, peas, scallions,

cup of the panko, the mayonnaise, tarragon, ½ teaspoon of salt and ¼ teaspoon of pepper. Stir well, then gently fold in the crabmeat. Divide the mixture into eight portions, shaping each into a patty. Coat the patties with the remaining panko.

In a large, nonstick skillet over medium-high, heat 1 tablespoon of the oil. Reduce the heat to medium, then add 4 of the patties and cook until golden, about 4 minutes per side. Transfer the patties to a rimmed baking sheet and place them in the oven to keep warm. Repeat with the remaining patties, using the remaining 1 tablespoon of oil in the skillet.

Meanwhile, in a small bowl whisk together the sour cream, radishes and horseradish. Season with salt and pepper.