Crab and Shrimp Cakes
1/4 cup grapeseed or olive oil
1/2 pound shrimp, shelled, deveined
1 pound jumbo lump crabmeat, cartilage, shells removed
1/4 cup plus 2 tablespoons mayonnaise
6 green onions, minced
1 1/2 tablespoons chopped each: dill, basil, cilantro
2 1/4 teaspoons Old Bay seasoning
2-6 tablespoons plain dry bread crumbs, see note
1/2 teaspoon salt
Freshly ground pepper
2 eggs
1/4 cup plus 2 tablespoons flour
Preparation time: 20 minutes
Chilling time: 2 hours
Cooking time: 10 minutes per batch
Yield: 6 servings
"I have often made these cakes for crew members on the Howl," said
Gregory "Ike" Scott. "They're easy to eat on a boat and beat the cold
meat sandwiches we so often get." The recipe is adapted from Cook's
Illustrated. Serve with your favorite dipping sauce.
1. Heat 1 tablespoon of the oil in a large skillet over medium-high
heat; add shrimp. Cook, stirring, until shrimp begin to turn pink,
about 2 minutes. Cool 5 minutes; cut into 1/4-inch chunks.
2. Combine shrimp, crab, mayonnaise, green onions, dill, basil,
cilantro, Old Bay seasoning, 2 tablespoons of the bread crumbs, salt
and pepper to taste. Fold in eggs with spatula until light and just
incorporated and the mixture stays together, adding more bread
crumbs, 1 tablespoon at a time, as needed. Form into 3-inch-round cakes; place on baking sheets lined with wax paper. Cover with plastic wrap. Chill 2-24 hours.
3. Place flour in a pie pan; lightly coat cakes on both sides with
flour. Heat remaining 3 tablespoons of the oil in skillet over
medium-high heat. Fry cakes, in batches, until crisp and brown,
about 5 minutes per side.
Note: Because refrigerating the bread crumbs helps hold them
together, use only as much as you need to help the mixture come together. They were prepared with only 2 tablespoons of flour in the test kitchen.
1/4 cup grapeseed or olive oil
1/2 pound shrimp, shelled, deveined
1 pound jumbo lump crabmeat, cartilage, shells removed
1/4 cup plus 2 tablespoons mayonnaise
6 green onions, minced
1 1/2 tablespoons chopped each: dill, basil, cilantro
2 1/4 teaspoons Old Bay seasoning
2-6 tablespoons plain dry bread crumbs, see note
1/2 teaspoon salt
Freshly ground pepper
Advertisement:
2 eggs
1/4 cup plus 2 tablespoons flour
Preparation time: 20 minutes
Chilling time: 2 hours
Cooking time: 10 minutes per batch
Yield: 6 servings
"I have often made these cakes for crew members on the Howl," said
Gregory "Ike" Scott. "They're easy to eat on a boat and beat the cold
meat sandwiches we so often get." The recipe is adapted from Cook's
Illustrated. Serve with your favorite dipping sauce.
1. Heat 1 tablespoon of the oil in a large skillet over medium-high
heat; add shrimp. Cook, stirring, until shrimp begin to turn pink,
about 2 minutes. Cool 5 minutes; cut into 1/4-inch chunks.
2. Combine shrimp, crab, mayonnaise, green onions, dill, basil,
cilantro, Old Bay seasoning, 2 tablespoons of the bread crumbs, salt
and pepper to taste. Fold in eggs with spatula until light and just
incorporated and the mixture stays together, adding more bread
crumbs, 1 tablespoon at a time, as needed. Form into 3-inch-round cakes; place on baking sheets lined with wax paper. Cover with plastic wrap. Chill 2-24 hours.
3. Place flour in a pie pan; lightly coat cakes on both sides with
flour. Heat remaining 3 tablespoons of the oil in skillet over
medium-high heat. Fry cakes, in batches, until crisp and brown,
about 5 minutes per side.
Note: Because refrigerating the bread crumbs helps hold them
together, use only as much as you need to help the mixture come together. They were prepared with only 2 tablespoons of flour in the test kitchen.