8 oz Finely chopped cooked shrimp
8 oz Lump crabmeat; cleaned and
-picked
; over to remove any
; bits of shell
2 ts Dijon-style mustard
1/4 c Mayonnaise
2 tb Minced fresh parsley
2 ts Worcestershire sauce
1/2 ts Tabasco sauce
2 ts Bottled white horseradish
Salt
Cayenne pepper to taste
1/8 ts Cajun spice mix; optional
1 Egg
2 tb Dried bread crumbs
1 1/2 c Crushed potato chips; for
-dredging
2 tb Vegetable oil; or more for
-frying
Combine all the ingredients but the potato chips and vegetable oil.
Form the mixture into twelve 2-inch x 1/2-inch round cakes and pat the
crushed potato chips on both sides of the crab cakes.
In a large non-stick skillet over medium heat, heat the oil and saut the
crab cakes for 2 to 3 minutes on each side or until golden and hot
throughout.
Yields
1 servings