Shelly's Recipe

CRAB AND SHRIMP CAKES

Category: Fish and Seafood

1 lb crab meat, picked clean
3/4 lb and deveined
1 egg
3/4 cup heavy cream
Pepper
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Red pepper flakes
2 cups bread crumbs
Oil, for frying

Place shrimp in food processor with egg, cream and pepper. Puree unto it forms a smooth mousse. Place in a mixing bowl and add remaining ingredients. Fold gently just until blended. Shape into 10-12 cakes and place on plastic wrap and refrigerate up to 1 hour. Heat 2-3 tbsp oil in skillet and saute cakes, several at a time, until golden brown, about 3-4 minutes on each side. Remove to serving plate and keep warm.