Ingredients
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10 ounces raw shrimp, peeled, deveined and chopped
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6 ounces flaked crabmeat, squeezed dry if necessary
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1 large egg white, lightly beaten
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1 teaspoon Dijon mustard
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¼ teaspoon hot pepper sauce
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1/4 teaspoon salt, preferably kosher
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¼ teaspoon coarsely ground pepper
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⅓ cup fine, unseasoned dry breadcrumbs
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2 teaspoons extra-virgin olive oil
Directions
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Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
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Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.
