CRAB and SHRIMP CAKES
Brio Tuscan Grille Recipe
Makes 12 Cakes
3 tablespoons vegetable oil
half of one red bell pepper, diced
1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces
1 cup mayonnaise
half of one small egg, beaten
1/4 teaspoon Old Bay seasoning
1 tablespoon spicy brown mustard
pinch of salt and pepper
3 tablespoons parsley, chopped
1 teaspoon chives, chopped
1/2 cup Panko bread crumbs
1 lb lump crab meat
Heat 1 tablespoon of oil in a saute pan. Add peppers and shrimp and cook for two minutes. Remove from heat and place in a bowl to cool. When cool, add remaining ingredients and stir gently. Form into 12 cakes, approximately 3 1/4 ounce each. In a nonstick pan, heat 2 tablespoons of oil. Add cakes and saute on both sides until golden brown.
Notes: You can serve the crab and shrimp cakes with an arugula salad tossed in herb vinaigrette.
Pictured above are the cakes with crispy potatoes, roasted veggies in a horseradish cream sauce.