Sea Shells® Crab Cakes

Name: Sea Shells® Crab Cakes | Food Service Recipes | Trident Seafoods
Yield: 16 servings
Ingredients: 1 lb Sea Shells® Salad Style Chunk & Flake Surimi Seafood 420010; 1/3 cup Butter; 1/3 cup Yellow onion, chopped fine; 1/4 cup Celery stalk, chopped fine; 1/4 cup Red bell peppers, chopped fine; 1/4 cup Liquid eggs; 1/4 cup Mayonnaise; 1/2 cup Breadcrumbs (medium); 2 tsp Worcestershire sauce; 1/2 tsp Mustard powder dry; 2 tsp Old Bay seasoning; 1/8 tsp Cayenne pepper; Vegetable oil for cooking (as needed); 1 1/2 cup Breadcrumbs for cooking

10 minutes 16 servings

Ingredients

1 lb Sea Shells® Salad Style Chunk & Flake Surimi Seafood 420010
1/3 cup Butter
1/3 cup Yellow onion, chopped fine
1/4 cup Celery stalk, chopped fine
1/4 cup Red bell peppers, chopped fine
1/4 cup Liquid eggs
1/4 cup Mayonnaise
1/2 cup Breadcrumbs (medium)
2 tsp Worcestershire sauce
1/2 tsp Mustard powder dry
2 tsp Old Bay seasoning
1/8 tsp Cayenne pepper
Vegetable oil for cooking (as needed)
1 1/2 cup Breadcrumbs for cooking

Directions

Heat butter in a sauté pan to medium-high heat, add onion, celery and peppers and sweat until translucent. Remove from heat.
Open Surimi Seafood pouch. Break up flakes and chunks in a medium bowl until loose and chunky.
In a separate bowl create a binder; add egg, whisk in mayonnaise, Worcestershire, mustard, Old Bay and cayenne pepper. Mix well with the butter vegetable mixture and fold in the ingredient breadcrumb.
Fold binder with Surimi Seafood. Refrigerate 1- 12 hours.
Portion cakes with a scoop (2 oz.) and form into ¾” thick approx. 2 ½” diameter and dust with cooking breadcrumbs, flip and dust bottom. Reserve on a tray until ready to cook.
Heat a 12” nonstick pan to medium heat with a generous amount of oil thinly covering the bottom of the pan.
Carefully place cakes in pan 2” apart. Let cook approx. 3 minutes, turn and cook another 3 minutes until golden brown on each side.
Place on a wire rack or paper towel and plate with garnish and favorite sauce.