Recipe by Carrie September
These are the BOMB!!!! They take forever to make and it is a lengthy, messy process but let me tell you...it is well worth the time spent when these fluffy little cakes just melt in yur mouth. My husband is not a seafood fan but he humored me and tried one and now this is a must have in our house!
- 1 lb lump crabmeat
- 6 ounces raw peeled and deviened shrimp
- 1 egg white
- 3⁄4 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup mayonnaise
- 1⁄4 teaspoon salt
- 1⁄2 cup parsley
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 minced shallots
- 1⁄3 cup diced yellow pepper
- 1⁄3 cup diced red pepper
- 1⁄3 cup diced orange bell pepper
- 2 cups breadcrumbs
- 1⁄4 cup clarified butter
- 3 scallions, finely minced
Directions See How It's Made
- Puree the raw shrimp to a paste in a food processor.
- Add the egg white and cream and pulse to blend.
- Transfer the shrimp mousse to a bowl and add the crab, worcester sauce, tabasco sauce, mayo and lemon juice, stir gently to blend.
- Heat the olive oil in a large skillet, saute the shallots, peppers and scallions until tender, do not overcook.
- Carefully fold the sauted vegetable mixture into the crab mixture.
- Cover and refridgerate for at least 2 hours, preferably overnight so the crab mixture is firm enough to form patties(this also prevents them from falling apart while cooking).
- Place the breadcrumbs on a plate.
- Form the crabcakes into balls large enough to fit into the palm of your hand and then smash them down into patties.
- Press the patties into the breadcrumbs to coat both sides.
- Heat the clarified butter in a non-stick saute pan and fry the crab cakes on medium heat for approximately 4 minutes on each side.