Recipe #4345
Fresh Crab and Northern Shrimp Cakes
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 30 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
Could also interest you
Recipe ingredients
- 7 oz. (200 g) or 6-7 sections of fresh crab
- 3/4 lb. (350 g) cold-water shrimp
- 1/4 cup (60 mL) shallots, chopped
- 5 tsp. (25 mL) Irresistibles Dijon mustard*
- 2 Tbsp. (30 mL) fresh dill, chopped
- 1 Tbsp. (15 mL) lime juice
- 5 tsp. (25 mL) Irresistibles extra virgin olive oil*
- 1 large potato, mashed
- Salt and pepper to taste
- 1/2 cup (125 mL) breadcrumbs*
- Butter*
Preparation
Remove the crabmeat from the sections. Set aside.
Chop the shrimp, using a knife or food processor
In a bowl, place shrimp, add the crabmeat
Mix remaining ingredients except the butter.
Divide into four portions, shape in the form of crab cakes and roll in breadcrumbs.
In a frying pan, cook cakes in butter 3 to 5 minutes per side.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Game Cakes with Mustard Sauce
- Chevre-potato Cakes with Greens
- Crab-shrimp Stuffed Cherry Tomatoes
- Crêpes with Lobster, Crab and Shrimp
- Grilled Potted Crab and Shrimp Dip
- Kiwi with Crab and Shrimp Stuffing
- Potato Cakes
- Acras Cod Cakes
- Tourteau Crab and Corn Cakes with Coriander Shoots
- Polenta Cakes with Provolone and Peccorino
Tourteau Crab and Corn Cakes with Coriander Shoots
You like this recipe?
Please comment it with your account