Seafood Cakes

 

5 lbs shrimp

5 lbs crab meat

2T Dijon

4 lemons, zest of

4 lemons, juice of

12 green onions, thinly sliced

1/2 cup dry vermouth or sherry

8 cups panko

12 eggs

salt and pepper

dashes of tapatillo

 

panko for breading

oil for frying

 

Pulse shrimp in food processor 3 or 4 times.   In a large bowl, mix together remaining ingredients with shrimp.  Form into 1 oz. (golf ball size) balls then flatten into cakes.  Dredge in panko and set on panko sprinkled sheet pan. 

 

Heat 1 inch of oil to 350o and fry cakes until golden brown.

 

Serve with corn vinaigrette, Cajun remoulade, meyer lemon aioli…

 

 

Bridget Harrington