Alaskan Crab and Shrimp Cakes

Simon & Seaforts

From Executive Chef Rob Whaley
Simon & Seaforts

Serves 4

8 oz. wt. Snow Crab Meat (squeezed dry)
1 Tbsp. Parsley – chopped
1 tsp. Thyme – dry
1/4 tsp. Cayenne
3 oz. Dry Bread Crumbs (preferably Panko)
1 each Egg
1 oz. Green Onion – sliced 1/8″
1 oz. Onion – diced 1/4″
1 oz. Red Bell Pepper – diced 1/4″
2 oz. Celery – diced 1/4″
2 oz. Corn
7 oz. Potatoes -diced 1/4″ (pre-steamed 6 minutes)
4 oz. Side Stripe Shrimp – chopped 1/2″
1 1/2 oz. Crab Base

Procedure: Mix all ingredients together well, chill thoroughly. Shape into cakes about 5″ in diameter (about 10 oz), roll again in Panko style bread crumbs. Cook on stovetop in non-stick pan over medium heat until heated to an internal temperature of 140 degrees.

Serve with your favorite sauce! (tartar, cocktail, sweet and sour to name just a few)