Prep 10 mins
Cook 15 mins
These came about by accident-it is an alteration to a stuffing recipe. Servings depend on how big/small you make your cakes-make small cakes for party appetizers, or make larger ones for lunch or dinner! Adjust to your liking by using all shrimp or all crab meat if desired.
- 1⁄2 cup celery, finely chopped
- 1 clove garlic, crushed/minced
- 1⁄2 lb shrimp, boiled and chopped
- 1⁄2 lb crabmeat, cooked and shredded/chopped
- 1⁄2 cup green onion, finely chopped (scallions)
- 1⁄2 cup breadcrumbs, plain/unflavored
- 2 tablespoons parsley, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- salt and black pepper
- Melt butter in skillet over moderate heat.
- Saute celery, onions, and garlic until softened.
- Remove from heat and add bread crumbs, crab, shrimp, and parsley.
- Season mixture with salt and pepper if desired.
- Mix well, and allow to cool slightly.
- When cool enough to handle, form mixture into patties.
- Heat your choice of either butter or oil in skillet over medium heat.
- Pan fry patties until golden brown on both sides.
- ~NOTE~amountof bread crumbs needed may vary.
- Use only the amount needed to bind the mixture together so that cakes don't fall apart while frying.
- I suggest adding 1/2 C of bread crumbs to start--form'sample' patty-if it is too moist to hold together, add additional bread crumbs (perhaps 1/4 cup) until patties hold together.
Made these as an appetizer. Everybody loved them. I did add one egg to the mixture to bind them. Also served them with tarter sauce on the side. Doris from Clearwater, Fl.
When I filtered the 200+ crab cake recipes with my fat and calories criteria, 4 recipes were returned. This was one of them & I'm so glad! It just goes to show that crab cakes don't have to be over the top in terms of calories and fat to be delicious. I used all crabmeat, added 1/4 c finely chopped orange pepper to the veggies (for color), and threw in a bit of dry mustard, Old Bay and worcestershire sauce as well. I found that 1/2 c of breadcrumbs wasn't enough - the cakes had a hard time staying together when cooking. Next time, I think I'll try baking them to cut down even more on the fat/calories & to see if they hold together a little better. I served these with Lemon Dill Sauce #175398 over mixed baby greens. Great meal!
These were delicious. I cut the recipe in half and got 4 medium size cakes. I added about 8 drops of tabasco sauce to the mixture, which gave it a nice little kick.... that's a personal preference, as we like hot & spicy. The cakes held together nicely and fried up to a beautiful, crispy, golden brown. I forgot to put the sauce out to serve with them, but we were enjoying them so much that we didn't even miss it. These were so simple to make, I know I'll be making them often. Thanks Teresa