Shrimp and Crab Cakes

Serving Size: 8 Preparation Time: 0:30

1/4 cup butter
1 pound shrimp, small, peeled and deveined, cut in 1/2″ dice
1/4 cup onion, finely chopped
1/4 cup flour
1 1/2 cup half-and-half
4 egg yolks
1 pound jumbo lump crab meat, cooked
salt and pepper
1/2 teaspoon fresh ground nutmeg (optional)

Remoulade Sauce
1 cup mayonnaise
1/3 cup sour cream
3/4 teaspoon wine vinegar
3/4 teaspoon lemon juice, freshly squeezed
1/2 hard boiled egg, chopped
2 tablespoon parsley chopped
1 tablespoon onion finely chopped
2 tablespoon dill pickle, finely chopped
1/2 tablespoon capers , chopped
2 anchovy fillets, chopped fine
1 tablespoon Dijon mustard
1/4 teaspoon dry mustard
1/4 teaspoon sugar
salt and pepper, pinch

1 cup flour
3 eggs
2 cups fresh bread crumbs
2 tablespoon water
1 stick butter
chopped parsley for garnish

1. Mix all of ingredients for sauce in a bowl and set aside.
2. In a medium stainless steel sauce pan, saute shrimp in butter over medium heat for 4 minutes, stirring occasionally.
3. Lift shrimp out of pot with skimmer or tongs (so butter stays in pan) and replace with onions. Saute onions until translucent. Stir in flour to create a light paste (roux) and cook for 2-3 minutes over medium heat. Stir in half and half to make a thick sauce. Cook another 8 minutes on low heat. Remove from heat and let cool for 5 minutes Drain shrimp. Gently fold egg yolks, shrimp and crab into sauce. Season with salt, pepper, and nutmeg to taste. Let cool in refrigerator for 1 hour. Can be made 1 day ahead of time.
4. Form cakes into desired size balls. Place flour, eggs, and bread crumbs into individual dishes large enough to coat one crab cake. Whisk water into eggs thoroughly. Dust each cake first in flour, then in egg wash, then in bread crumbs. It is best to use one hand for cakes and eggs and the other for flour and bread crumbs, so you don’t end up caking up your hands with breading.
5. Melt butter over medium heat in large frying pan. In batches (do not crowd pan or you will have a difficult time turning over cakes) cook cakes in butter thoroughly browned on both sides. When turning cakes, do so carefully so cakes don’t break up. It is easiest if you use 2 spatulas.
6. Plate 2 cakes per serving. Place dollop of sauce on cakes and serve extra on the side. Garnish with parsley.

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