Recently I had some leftover steamed Jumbo SC Beaufort Shrimp and Snow Crab Legs from a seafood feast we did with our grandsons. Since it had already been steamed, and I didn’t want to waste any, I came up with my own rendition of Seafood Cakes using the shrimp and snow crab.
For Shrimp and Snow Crab Cakes
3/4-1 lb. JUMBO steamed shrimp, peeled and diced
1 steamed snow crab cluster, meat removed from the shell and diced
1 stalk celery, finely diced
1 1/2-2 Tbls. Chesapeake Bay Rub (from Fein Tasting Foods, similar to Old Bay Seasoning)
1/3 cup panko bread crumbs (just enough to help hold them together)
1/3-1/2 cup real mayonnaise (just enough for the right consistency to shape into patties)
Mixed all ingredients together and shape into patties (I got 4 med. sized). Wrap each and refrigerate several hours, or overnight if you have time.
Fry in a large fry pan with a little bit of oil added, 4 minutes per side, or until heated through and lightly browned. Serve immediately with Spicy Dipping Sauce.
Spicy Dipping Sauce
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 Tbls. lime juice (I use bottled lime juice, but you can use the juice from 1/2 a fresh lime)
1/2 teaspoon Chesapeake Bay Rub or Old Bay Seasoning
1/3 teaspoon Sriracha hot chili sauce, or any hot sauce (or less if you don’t like it as spicy)
1/2 teaspoon whole grain mustard
Directions for Sauce
Add all ingredients to small bowl and mix well. Cover and place in refrigerator to cool.