Linda's Crab and Shrimp Cakes
Description
Canned crabmeat and shrimp plus other pantry staples means these tasty, Creole-spiced seafood cakes come together quickly and easily.
Ingredients
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1 1/2 cups Italian-style bread crumbs
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1 cup mayonnaise
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2 eggs
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2 teaspoons dill mustard
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2 teaspoons capers with brine
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1/2 lemon, juiced
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1 teaspoon Worcestershire sauce
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1 teaspoon dried dill
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1 teaspoon Creole seasoning
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1 teaspoon minced garlic
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon garlic powder
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3 (4 1/4 ounce) cans white crabmeat, drained
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1 (4 ounce) can tiny shrimp, drained
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2 tablespoons canola oil, or as needed
Directions
1
Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
2
Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
3
Remove from the refrigerator and form into 12 patties.
4
Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.