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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
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.