Crab and Shrimp Cakes with Caper Sauce

By DebCooks

These crab cakes are a better than most crab cakes. They have no bread crumbs and are moist and delicious.

Ingredients

• Sauce:
• 2 T capers, rinsed and drained
• 2 T mayonnaise
• 1 T fresh lemon juice
• 1/2 teas Dijon mustard
• Cakes:
• 3 teas olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 medium yellow or red pepper, finely chopped
• 2 medium shallots, finely chopped
• 1 lb fresh lump crabmeat
• 1 large egg
• 2 T finely chopped chives
• 1 teas Dijon mustard

Details

Servings 4

Preparation

Step 1

For the sauce: In a food processor; combine capers, mayonnaise, lemon juice and mustard pulse until capers are finely chopped. Transfer to an airtight container and refrigerate until ready to use.
For the cakes: In a large nonstick skillet, heat 1 1/2 teas of oil on high heat. Add shrimp and cook until pink, about 1 minute per side, transfer to a plate to cool. Add pepper and shallots to the skillet and reduce the heat to medium; cook, stirring frequently, until just beginning to soften, about 2 minutes. Transfer to a medium bowl.
Place cooked shrimp in the food processor and pulse until finely chopped. Add to the bowl with pepper and shallots. Add crab, egg, chives and mustard to shrimp mixture, stir well. Form mixture into 8 cakes, 1 inch thick. Transfer to a plate, cover with plastic wrap, refrigerate 30 minutes.
In the same skillet, heat remaining 1 1/2 teas oil on medium heat. Add cakes and cook until golden on the outside and warmed through, about 4 minutes per side (turn carefully). Divide among 4 plates, 2 patties each and top with caper sauce.