Check out my recipe for Shrimp & Crab Cakes!
1 lb. of jumbo lump crab (fresh or pasteurized)
1 lb. of fresh shrimp (peeled and deveined, tails off)
½ lb. Of crab claws (fresh or pasteurized)
¼ cup of mayonnaise
1 ½ tsp. of Dijon mustard
3 green onions (white parts only)
2 Tbs. flat leaf parsley
1 Tbsp. olive oil
In a small bowl, whisk the eggs, mayonnaise, mustard and the juice of 1 lemon. Add the crab meat and shrimp and gently mix. Add the green onions and parsley and toss into the mixture.
Shape the cakes in the palm of your hand into evenly shaped balls. In a nonstick skillet, heat the olive oil over medium heat. Add the cakes to the pan and cook until golden brown (approximately 4 minutes on each side). Serve with lemon wedges to squeeze over the cakes.