Pamlico Sound Crab Cakes & Crispy Shrimp Recipe

Preparation & Cooking

1. 1

   Prepare the Tabbouleh

   In a bowl, combine the local purple hull peas, bulgur wheat, cucumber, tomatoes, parsley, and lemon juice. Mix well and set aside to allow flavors to meld.

2. 2

   Make the Crab Cake Mixture

   In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, green onions, and beaten egg. Season with salt and black pepper to taste. Gently fold the mixture until combined.

3. 3

   Form the Crab Cakes

   Form the crab mixture into patties, about 2-3 inches in diameter. Place them on a parchment-lined tray and refrigerate for 30 minutes to help them firm up.

4. 4

   Cook the Crab Cakes

   In a large skillet, heat vegetable oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes per side, or until golden brown. Remove and drain on paper towels.

5. 5

   Cook the Shrimp

   In the same skillet, add more oil if necessary and add the shrimp. Cook for 2-3 minutes on each side until they are pink and cooked through. Remove and drain on paper towels.

6. 6

   Prepare the Lemon Butter

   In a small saucepan, melt butter over low heat. Stir in lemon juice and season with salt to taste.

7. 7

   Serve

   On a plate, serve the crab cakes topped with crispy shrimp. Add a generous scoop of purple hull pea tabbouleh on the side and drizzle with lemon butter. Garnish with fresh lemon slices.