Mike Midgley’s Shrimp and Crab Seafood Cakes
Serves 6 to 8 as a main course
INGREDIENTS
1 pound shrimp, shelled and deveined 1 pound lump crabmeat
1 red onion
1 bell pepper
2 celery ribs
1 bunch cilantro
1 jalapeno
½ cup mayonnaise
Old Bay seafood seasoning Tabasco sauce Worcestershire sauce
Flour
4 eggs, beaten well
Panko bread crumbs
Oil, for frying
Sriracha mayo, for serving
DIRECTIONS
In a food processor (or with a knife), chop the shrimp into a paste. Transfer to a bowl and combine with the crabmeat.
Dice the onion, bell pepper, celery, cilantro (leaves and stems) and jalapeno. Add to the crab mixture. Add the mayo, a good pinch of Old Bay and a few dashes of Tabasco and Worcestershire sauce. Form the seafood mixture into balls or patties about the size of your palm.
Set out 3 pie pans or shallow bowls. Fill one with flour, one with beaten eggs and the third with panko crumbs for breading. One at a time, roll each seafood cake in flour, then egg, then panko. Heat a pot of canola (or similar oil) to 350 degrees. Fry the seafood cakes until golden brown; drain on paper towels. Serve with Sriracha mayo.
— Mike Midgley, “20 Easy Recipes: Awesome Food Anyone Can Make” (Publish Green, 2014)