Dinner tonight: Baltimore seafood cakes

June 30, 2015

These rich crab and shrimp cakes are spiced with mustard, Worcestershire sauce and a little cayenne pepper. Coated in bread crumbs, additional crunch comes from chopped almonds mixed right in.

Dinner tonight: Baltimore seafood cakes

Baltimore seafood cakes

Prep time 15 min 

Cook time 5 min 

Serves 4

  • 2 slices dry bread
  • 125 ml (1/2 c) milk
  • 2 cans (100 g/4 oz each) fresh crabmeat
  • 250 g (1/2 lb) cooked shrimp, peeled, deveined and chopped
  • 2 large eggs, separated
  • 10 ml (2 tsp) Dijon mustard
  • 15 ml (1 tbsp) Worcestershire sauce
  • 125 ml (1/2 c) ground almonds
  • Pinch of cayenne pepper
  • 15 ml (1 tbsp) mayonnaise
  • Handful of fresh parsley, rinsed, dried and chopped
  • 350 ml (1 1/2 c) dried bread crumbs
  • 75 ml (1/3 c) all-purpose flour
  • 15 ml (1 tbsp) water
  • Sunflower or canola oil
  1. Soak the bread in the milk in a small bowl for five minutes.
  2. Pick over the crab to remove any cartilage. Flake the crabmeat into a medium bowl and add the shrimp.
  3. Add the egg yolks, mustard, Worcestershire sauce, almonds, cayenne and mayonnaise to the crab. Add 15 millilitres (one tablespoon) of the parsley to the bowl.
  4. Squeeze the bread dry, add it to the crab and stir until soft but not sloppy. Add some dried bread crumbs if the mixture is too moist.
  5. Put the flour onto one plate and the bread crumbs onto another. Whisk the water into the egg whites in a shallow bowl.
  6. Divide the crab mixture into eight portions and shape into cakes. Dip them into the flour, shake off the excess then dip them into the egg whites. Finally, coat with the bread crumbs.
  7. Heat one centimetre (1/2 inch) of oil in a skillet over fairly high heat. Fry the cakes until they are crisp and golden, two to three minutes on each side, then drain them on a paper towel–lined plate and serve two per person.

One more notch!

Make a spicy sandwich by serving the cakes on buns with tartar sauce, lettuce and salsa.

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