Recipes in this Post
When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.
Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.
I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.
If you make this, it’s advisable to use either a food processor, or a good Mezzaluna to chop the shrimp and krab.
Recipe: Crab and Shrimp Cakes
Ingredients
- 1 pound Krab
- 1 pound bay shrimp (small shrimp)
- 1/2 cup mayonnaise
- 1 teaspoon dehydrated onion
- 1 teaspoon Zatarian’s Creole Seasoning
- 1/2 teaspoon Cayenne Pepper
- 2 packets True Lemon
- 4 Spring onions, tops only,minced
- 1/4 cup bread crumbs
- 2 eggs
- 1/2 cup flour
- 1 cup Panko breadcrumbs
- oil for frying
Instructions
- Place the shrimp and krab in a food processor with the dehydrated onion. Process in pulses until the shrimp is just in small pieces, not liquid.
- Put the mixture into a large bowl, preferably the bowl of a stand mixer.
- Add the mayonnaise, Creole seasoning, cayenne pepper, True Lemon, spring onions, and bread crumbs to the bowl.
- Mix well, and let stand for a few minutes before forming the patties.
- Have ready two plates and a shallow bowl.
- Put the eggs into the shallow bowl and mix them.
- Put flour on one of the plates, and the Panko breadcrumbs in the other.
- Have ready a small cake rack on a cutting board.
- Form a small patty from the mixture.
- Dunk the patty in the egg, making sure all sides are covered in egg.
- Then put it in the flour, making sure that all the sides are covered.
- Then put the floured patty in the Panko Bread crumbs, again making sure all sides are covered.
- Put the patty on the cake rack. Continue this with the rest of the mixture.
- Let the patties rest in the refrigerator for at least a half an hour.
- Have ready another cake rack set inside a sheet pan.
- Heat the oil in a frying pan, about 2 inches deep. When the oil has reached about 350 on a candy thermometer, or a small piece of bread immediately floats to the surface and fries, the oil is ready.
- Put the patties into the hot oil, being sure not to crowd the pan.
- Fry the patties on one side about 3 minutes, or until the sides are browning.
- Turn the patties and fry for another 3 minutes.
- Remove from the oil, and drain on the cake rack set on the sheet pan. Fry the rest of the patties as above.
- Serve with Louis Sauce.
Variations
Of course, you could use real crab for this, if it won’t break your wallet.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Pescatarian
Number of servings (yield): 8
Culinary tradition: USA (Southern)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Recipe: Louis Sauce
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1/4 teaspoon prepared horseradish
- 2 drops Angostura Bitters
- 1 packet True Lime
Instructions
- Whisk all the ingredients together and chill until ready to serve, Place in a nice bowl and let everyone put a little on their plate.
Variations
If you cannot find True Lime, then use the juice of a half a lime.
Preparation time: 1 minute(s)
Cooking time:
Number of servings (yield): 8
Culinary tradition: USA (Southern)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
I made over this and my family really liked it. My kids not so much on the sauce, but my husband and I really liked it with sauce. You are a great cook… bookmarked (:.
Hey, this was really good with your Green Sauce. I was a little afraid of the horse radish, but I’ve been making and enjoying the green sauce for a while.
This looks really good. Did you take that picture?
No, to be honest, when I made these they got eaten too fast for me to get a picture of them. That’s a picture from Wikipedia, but is of a crab cake with some pink sauce, very, very close to my finished product.
What a great idea! I’m going to make this. Thanks for sharing.