Crab and Shrimp Cakes
Prep Time
15mins
Time to Table
40mins
Servings
8
Ingredients
- 2 eggs, beaten
- 1 1/3 cup Daisy Sour Cream
- 2 tablespoons chopped red or green bell pepper
- 2 tablespoons chopped green onion
- 4 teaspoons chopped parsley
- 5 dashes hot sauce
- 2/3 cup Caesar croutons, crushed
- 1 tablespoon lemon juice
- 6 ounces lump crab meat, drained
- 1/2 cup chopped cooked shrimp
- 1/2 cup breadcrumbs
- 2 tablespoons vegetable oil
- 2 tablespoons horseradish
- 2 tablespoons ketchup
Ingredients
- 2 eggs, beaten
- 1 1/3 cup Daisy Sour Cream
- 2 tablespoons chopped red or green bell pepper
- 2 tablespoons chopped green onion
- 4 teaspoons chopped parsley
- 5 dashes hot sauce
- 2/3 cup Caesar croutons, crushed
- 1 tablespoon lemon juice
- 6 ounces lump crab meat, drained
- 1/2 cup chopped cooked shrimp
- 1/2 cup breadcrumbs
- 2 tablespoons vegetable oil
- 2 tablespoons horseradish
- 2 tablespoons ketchup
Directions
- Cakes: Beat the eggs in a large bowl. Add 3 tablespoons of sour cream, the chopped red pepper, the chopped green onion, 3 teaspoons of parsley, a dash of hot sauce, the croutons, and the lemon juice.
- Add the crab and shrimp to the mixture. Form the mixture into 6 to 8 cakes. Dip each side of the cake into the breadcrumbs.
- Heat the oil and fry each cake until golden brown (approximately 5 minutes per side).
- Sauce: Thoroughly combine 1 cup of sour cream, 3-4 drops of hot sauce, horseradish, ketchup, and 1 teaspoon parsley in a medium bowl. Serve on top of crab and shrimp cakes.
- Calories:204
- Cholesterol:122
- Protein:10
- Sodium:458
- Total Carbohydrate:10
- Total Fat:13
