The bold flavor and crispy panko coating of shrimp and crab cakes make them the perfect partner for a zesty lemon dipping sauce.
Ingredients
- 1 large egg, beaten
- 1/4 cup dry bread crumbs
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped sweet red pepper
- 2 tablespoons finely chopped sweet yellow pepper
- 3 green onions, finely minced
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 pound lump crabmeat, drained
- 1/2 pound uncooked shrimp, peeled, deveined and finely chopped
- 1/2 cup panko bread crumbs
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- lemon wedges, optional
Instruction
- In a large bowl, combine the first 10 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
- In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
- Meanwhile, in a small bowl, combine the sauce ingredients. Serve sauce with crab cakes and if desired, lemon wedges and additional minced fresh parsley.
