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Mini Crab & Shrimp Cakes

Mini Crab & Shrimp Cakes

Shrimp and Cajun seasoning add lots of flavor and texture to this delicious holiday appetizer. 

INGREDIENTS

Olive Oil

8 Ounces Frozen Raw Shrimp (Thawed, Deveined, Tailed Removed)

5 Green Onions (Sliced)

1 1/2 Teaspoons Cajun Seasoning

1 1/4 Cups Panko Bread Crumbs (Divided)

4 Tablespoons Grainy Mustard (Divided)

7 Tablespoons Mayonnaise (Divided)

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Lemon (Zest & Juice)

8 Ounces Claw Crab Meat (Drained, Picked Over

Preheat oven to 450 degrees. 

Line large-size sheet pan with parchment paper.  Place wire rack on sheet pan and grease with olive oil. 

In food processor add shrimp and green onions.  Pulse until finely chopped.  Transfer to medium-size bowl.  To bowl add Cajun seasoning, 1/2 cup bread crumbs, 1 tablespoon mustard, 3 tablespoons mayonnaise, and lemon zest.  Mix well.  Add kosher salt and pepper.  Fold in crab. 

Add remaining bread crumbs to shallow dish. 

With small-size cookie scoop form crab mixture into 1-inch wide cakes.  Press tops and bottoms of cakes into bread crumbs and arrange on wire rack.  Coat tops of crab cake with olive oil.

Place in oven 15 to 20 minutes until golden brown. 

In small-size bowl combine 3 tablespoons mustard, 4 tablespoons mayonnaise, and 1 tablespoons lemon juice. 

Remove from oven and arrange crab cakes on serving platter.  Serve with mustard sauce. 

Serves 6

Prep Time:     30 Minutes

Cook Time:    20 Minutes

Total Time:    50 Minutes

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Victoria Glavin Hart