Shrimp and Crab Cakes


10 ounces raw shrimp, peeled, deveined and chopped
6 ounces flaked crabmeat, squeezed dry if necessary
1 large egg white, lightly beaten
1 teaspoon Dijonmustard
1/4 teaspoon hot pepper sauce, optional
1/4 teaspoon coarsely ground pepper
1/3 cup fine, unseasoned bread or panko crumbs
2 Tablespoons olive oil

  1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper sauce and pepper in a bowl.
  2. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
  3. Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Cooking With Crevolyn
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