ITALIAN CRAB AND SHRIMP CAKE APPETIZER

Italian Crab and Shrimp Cake Appetizer image

Provided by @MakeItYours

Number Of Ingredients 21

1 large egg
1/4 cup mayonnaise
1 teaspoon granulated garlic powder
1-1/2 teaspoons spicy brown mustard or use Dijon mustard
3 tablespoons Pinot Grigio or another white wine you prefer
1-1/2 teaspoon cajun seasoning
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
salt, pepper, and cayenne pepper to taste
1-1/4 cups Italian flavored bread crumbs
2 teaspoon minced fresh garlic
1 tablespoon chopped fresh flat-leaf parsley
Fold in last
(I use 1 pound of total seafood)
8 ounces of the jumbo lump or backfin lump crabmeat, fresh or use canned crabmeat, 8 ounces of baby shrimp (or use a mixture of baby shrimp, small bay scallops and crab)
Note: for fish allergies use shredded cooked chicken
For Frying:
2 tablespoon butter
1 tablespoon olive oil
Garnish:
Lemon wedges for serving or see my Lemon Butter Sauce recipe for dipping in at the end of these instructions

Steps:

Mix the first 12 ingredients into a large bowl adding the seafood you're using last by folding in gently not to break the crab meat.
Add the salt, pepper, and cayenne pepper to your taste.
Shape the crab mixture into 4 large or 8 small cakes.
Note: if too dry add more wine, if seem soggy, add more bread crumbs when shaping.
In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat.
When the butter is frothy, add the cakes to the pan
Saute until dark golden brown on the underside, about 4 minutes.
Flip the cakes, reduce the heat to medium-low, and continue cooking until the other side is well browned 4 to 5 minutes.
Garnish with lemon wedges or make this sauce below for dipping them in:
Serve with Lemon Butter Sauce:
1/3 cup white wine
1/2 cup heavy cream
4 tablespoons butter
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated garlic powder or 2 cloves of finely minced chopped garlic
1 tablespoon finely chopped parsley
Place wine in a small saucepan, simmer over low to medium heat until reduced by half.
Add cream and simmer gently until the mixture reaches a sauce-like consistency.
Add butter, garlic, lemon juice, and parsley and stir until butter is melted and the mixture is smooth.
If the sauce is a little thin, simmer, stirring constantly until it reaches the desired consistency.
If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is desired consistency.
Serve immediately.