Lemon Myrtle Scented Crab And Shrimp Cake Recipe
Servings: 4
Ingredients
- 1 lb dungeness crab, meat, cooked
- 1 lb baby shrimp, meat, cooked
- 1 whl egg
- 1/2 c. mayonnaise
- 1/2 c. breadcrumbs, dry
- 1 Tbsp. Dijon mustard
- 1 tsp tarragon vinegar
- 1 Tbsp. lemon myrtle, steeped in warm white wine, cooled
- 2 Tbsp. white wine, heated
- 1 bn green onion, minced
- 1 tsp cracked white pepper
Directions
- Remove any shell from crabmeat. Press the crab and shrimp meat in strainer to remove as much moisture as possible.
- Mix all ingredients and let sit for 30 min.
- Form into 4 puck-shaped cakes. Pan fry in a non-stick pan, with a touch of oil, till golden on both sides.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 510 | |
| Calories from Fat 251 | 49% |
| Total Fat 28.33g | 35% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 809mg | 34% |
| Potassium 743mg | 21% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.67g | 1% |
| Protein 46.63g | 75% |
