How to Prepare Delicious KaShawna's Crab Cakes With Shrimp

KaShawna's Crab Cakes With Shrimp. The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! —Regina Reynolds, Struthers, Ohio.

I dried the seafood with paper towels but I ended up adding a few breadcrumbs to the mix just. I'll let you in on a little secret - Dusky "Crab" Cakes are really made from spider legs! Shrimp cakes are definitely doable, but I don't think you can easily replace shrimp in a traditional crab cake recipe. You can have KaShawna's Crab Cakes With Shrimp using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of KaShawna's Crab Cakes With Shrimp

It's 1 lb of Lump Crab meat.
Prepare 1/3 cup of Crushed Cracker (I use Ritz).
Prepare 3 of Green Onions Cut (White part too).
It's 1 of Egg.
Prepare 1/2 of Shrimp Cut into small pieces.
Prepare 1 tsp of Worcestershire.
It's 1/4 cup of Mayo.
Prepare 1/2 cup of Celery (Chopped Finely).
Prepare 1 tsp of Dry Mustard.
You need 1/2 cup of Lemon Juice.
You need 1/4 tsp of Garlic Powder.
It's 1 tsp of Salt.
You need 1 tsp of Pepper.
You need 1 dash of cayenne pepper.
You need 1 of Flour (For Dusting).
You need 1/2 cup of Extra virgin olive oil.
Prepare 1 of Kashawna's Home Made Tarter (see recipe).

They have entirely different textures and Shrimp defly would not work. Now shrimp PANCAKES or fritters, which call for a batter with shrimp in it- that's how you do a shrimp version. Add panko and crab, tossing gently to combine. Shrimp and crab are a natural seafood combination, so using the ground shrimp as a binder is totally logical.

KaShawna's Crab Cakes With Shrimp step by step

In a large bowl, mix together all ingredients, except for the flour and peanut oil..
Shape into patties and dust with flour..
Heat oil in a large skillet over medium heat..
When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes..
Serve Warm with Kashawna's Tarter.

It provides a meatier texture and a more pronounced seafood Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. These crab cakes from KCET's America's Test Kitchen are bound together mainly with a puree of shrimp and veggies: there's no mayo in this recipe, and the Photo courtesy America's Test Kitchen. Saturday Dinner Special: Shrimp and Crab Cakes, served with baked potato and French beans. Crab cakes are a delicious meal year-round. Not sure what to serve with them?