Ingredients Jump to Instructions ↓

  1. 10 ounces raw shrimp, peeled, deveined and chopped

  2. 6 ounces flaked crabmeat, squeezed dry if necessary

  3. 1 large egg white, lightly beaten

  4. 1 teaspoon Dijon mustard

  5. 1/4 teaspoon hot pepper sauce

  6. 1/4 teaspoon salt, preferably kosher

  7. 1/4 teaspoon coarsely ground pepper

  8. 1/3 cup fine, unseasoned dry breadcrumbs

  9. 2 teaspoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs. Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.


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