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Crab and Shrimp Cakes

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Prep Time

15mins

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Time to Table

40mins

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Servings

8

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Main DishesChristmas & HanukkahEasterNew Year'sThe Big GameAppetizers and SnacksSour Cream RecipesKid FriendlyHigh ProteinLow CalorieLow Carb

Ingredients

  • 2 eggs, beaten
  • 1 1/3 cup Daisy Sour Cream
  • 2 tablespoons chopped red or green bell pepper
  • 2 tablespoons chopped green onion
  • 4 teaspoons chopped parsley
  • 5 dashes hot sauce
  • 2/3 cup Caesar croutons, crushed
  • 1 tablespoon lemon juice
  • 6 ounces lump crab meat, drained
  • 1/2 cup chopped cooked shrimp
  • 1/2 cup breadcrumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons horseradish
  • 2 tablespoons ketchup

Ingredients

  • 2 eggs, beaten
  • 1 1/3 cup Daisy Sour Cream
  • 2 tablespoons chopped red or green bell pepper
  • 2 tablespoons chopped green onion
  • 4 teaspoons chopped parsley
  • 5 dashes hot sauce
  • 2/3 cup Caesar croutons, crushed
  • 1 tablespoon lemon juice
  • 6 ounces lump crab meat, drained
  • 1/2 cup chopped cooked shrimp
  • 1/2 cup breadcrumbs
  • 2 tablespoons vegetable oil
  • 2 tablespoons horseradish
  • 2 tablespoons ketchup

Directions

  1. Cakes: Beat the eggs in a large bowl. Add 3 tablespoons of sour cream, the chopped red pepper, the chopped green onion, 3 teaspoons of parsley, a dash of hot sauce, the croutons, and the lemon juice.
  2. Add the crab and shrimp to the mixture. Form the mixture into 6 to 8 cakes. Dip each side of the cake into the breadcrumbs.
  3. Heat the oil and fry each cake until golden brown (approximately 5 minutes per side).
  4. Sauce: Thoroughly combine 1 cup of sour cream, 3-4 drops of hot sauce, horseradish, ketchup, and 1 teaspoon parsley in a medium bowl. Serve on top of crab and shrimp cakes.
  • Calories:204
  • Cholesterol:122
  • Protein:10
  • Sodium:458
  • Total Carbohydrate:10
  • Total Fat:13

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