Shrimp & Crab Patty

I imagine this is the secret recipe Krusty Crab was trying to hide in Spongebob this whole time. A tasty, delicious, COST EFFECTIVE crab & shrimp patty! This recipe easily doubles the amount the “crab” without extra filler and adds even more seafood flavor! And It’s super easy to prepare. Serve this BLT style on a buttered brioche bun, Surf & turf for a romantic dinner, or alone with a salad. It’s your patty do what you will with it! Enjoy!

Ingredients:

1 can Lump crab meat, drained

1 lb large size Tiger shrimp

1/4 cup Mayo (I used Kewpie, a Japanese mayo but Hellman’s is fine)

1/4 cup Panko bread crumbs

2 tsp Cajun seasoning

2 tsp Old bay seasoning

1 tsp Garlic powder

1 tsp Onion powder

dash of hot sauce

Bit of Dijon mustard (no more than 2 tsp)

Zest and juice of half a lemon

1 TBSP butter and olive oil for frying

Step 1:

Take your clean, deveined shrimp and add them to a food processor and proceed to pulse the shrimp until they are in bite size pieces. (do not over pulse, not shrimp paste) Transfer to a large bowl. Preheat oven to 375

Step 2:

Mix mayo, seasonings, lemon zest and juice in the shrimp. Add bread crumbs and lump meat.

Step 3:

Gently mix ingredients together, careful not to over mix lump meat. Form even sized patties. (I have made these into crab & shrimp balls, 6 4oz patties, 3 8oz patties)

Step 4:

In a oven safe frying pan, melt a tablespoon of butter and olive oil together. Once butter starts to foam, add patties and pan fry for 5-7 mins until brown on first side.

Step 5:

Flip crab patties when brown and transfer to the preheated oven for another 5-7 mins. Internal temp for patties should be 140 degrees. They will be firm to the touch with just a bit of resistance when done.

Flip when browned and finish in a preheated oven.

Homemade Tartar sauce:

1 cup mayo

2 TBSP dill pickles (bread & butter, sweet relish all acceptable options)

1 TSBP white wine vinegar

1 tsp old bay seasoning

! tsp dijon mustard

Step 1:

Mix in a bowl. LOL! that’s it!