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Seafood Cakes Recipe

Inspired by David's Restaurant

Time1h

Serves4

Pickled cabbage slaw, remoulade

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Ingredients

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Seafood Cakes

1 cup crab meat

1 cup shrimp, chopped

1/2 cup breadcrumbs

1/4 cup Mayonnaise

2 tbs green onion, finely chopped

1 large Egg

1 tbs Dijon mustard

1 tsp Old Bay seasoning

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Pickled Cabbage Slaw

2 cups cabbage, shredded

1 medium Carrot, grated

1/2 cup Apple cider vinegar

1 tbs sugar

1/2 tsp Celtic sea salt

to taste black pepper

1 tsp coriander seeds

Remoulade

1/2 cup Mayonnaise

1 tbs Dijon mustard

1 tbs capers, chopped

1 tbs ReaLemon lemon juice

1/2 tsp Original Worcestershire Sauce

to taste Hot sauce

Method

Preparing Seafood Cakes

1

Combine Ingredients

In a large bowl, mix together the crab meat, chopped shrimp, breadcrumbs, mayonnaise, green onion, egg, Dijon mustard, Old Bay seasoning, salt, and black pepper until well combined.

2

Form Cakes

Shape the mixture into patties, about 3-4 inches in diameter.

3

Cook

In a skillet, heat olive oil over medium heat. Add the patties and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.

Making Pickled Cabbage Slaw

4

Mix Ingredients

In a separate bowl, combine the shredded cabbage, grated carrot, apple cider vinegar, sugar, salt, black pepper, and coriander seeds. Toss well.

5

Marinate

Let the slaw sit for at least 30 minutes to allow the flavors to meld.

Preparing Remoulade

6

Combine Ingredients

In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, Worcestershire sauce, and hot sauce until smooth.