Seafood Cakes: Submitted by: Ginger B. | Date Added: 10 Oct 2011
Listed in: Sea food

2 slices of stale bread: 4 1 / 2 ounces total (125 g)
1 / 2 cup milk (100 ml)
2 cans crab 4 oz (120 g)
1 / 2 pound of Matane shrimp (250 g)
2 large eggs
2 tsp. teaspoon mustard
1 tsp. tablespoon Worcestershire sauce
1 / 2 cup ground almonds (60 g)
A pinch of cayenne pepper
1 tsp. mayonnaise
A handful of parsley

For the batter:

1 / 3 cup flour (40 g)
1 1 / 2 cup bread crumbs (150 g)
Sunflower oil for frying

Soak bread in milk 5 minutes. Drain crab meat and crumble it into a bowl. Chop shrimp and add.

Break the eggs, separating whites from yolks. Add crab yolks, mustard, Worcestershire sauce, almond powder, cayenne pepper and mayonnaise. Chop the equivalent of one tablespoon of parsley. Pour into bowl.

Squeeze the soaked bread, add crab and mix for preparing a soft but not soggy. If necessary, add some breadcrumbs.

Prepare the batter: Spread the flour and breadcrumbs in two plates. Lightly beat the egg whites with a tablespoon of water. Divide mixture into 8 portions crab. Shape them into patties. Coat with flour, shaking to the excess tonB, then dip in egg whites and move finally in breadcrumbs.

Heat 1 / 2 inch oil in large skillet over high heat. Fry the patties 2 to 3 minutes per side. Once they are golden and crisp, drain and pat dry on paper towels.

Serve with lemon wedges, tartar sauce, lettuce and tomatoes.

Makes 4 servings

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