from Executive Chef Rob Whaley Alaskan Crab and Shrimp Cakes Serves 4 8 oz. wt. Snow Crab Meat (squeezed dry) 1 Tbsp. Parsley - chopped 1 tsp. Thyme - dry 1/4 tsp. Cayenne 3 oz. Dry Bread Crumbs (preferably Panko) 1 each Egg 1 oz. Green Onion - sliced 1/8" 1 oz. Onion - diced 1/4" 1 oz. Red Bell Pepper - diced 1/4" 2 oz. Celery - diced 1/4" 2 oz. Corn 7 oz. Potatoes -diced 1/4" (pre-steamed 6 minutes) 4 oz. Side Stripe Shrimp - chopped 1/2" 1 1/2 oz. Crab Base Procedure: Mix all ingredients together well, chill thoroughly. Shape into cakes about 5" in diameter (about 10 oz), roll again in Panko style bread crumbs. Cook on stovetop in non-stick pan over medium heat until heated to an internal temperature of 140 degrees. Serve with your favorite sauce! (tartar, cocktail, sweet and sour to name just a few) < back
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