14
Apr

Lemon Myrtle Scented Crab and Shrimp Cakes

   Posted by: Phil   in Mains, Recipes

  • 1 pound of cooked dungeness crab meat
  • 1 pound of cooked baby shrimp meat
  • 1 whole egg
  • 1/2 cup of mayonnaise
  • 1/2 cup bread crumbs (have used panko)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon tarragon vinegar
  • 1 tablespoon lemon myrtle steeped in hot white wine, cooled
  • 2 tablesppons heated white wine
  • 1 bunch green onions chopped
  • 1 teaspoon cracked white pepper

Preparation time is 20 minutes

Remove any shell from crabmeat. Press the crab and shrimp meat in strainer to remove as much moisture as possible.

Mix all ingredients and let sit for 30 minutes.

Form into 4 pucks-shaped cakes. Pan fry in a non-stick pan with a touch od oil until golden brown.

Yields 4 servings.

Note: We have used Lemongrass steeped in white wine.

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