by Shane O'Neill, Chief Strategy & Growth Officer
These aren’t your average crab cakes. Packed with tender lump crabmeat, savory shrimp, Monterey Jack cheese, and just the right blend of herbs and seasonings, they’re rich, flavorful, and surprisingly simple to make. Whether you’re serving them as an appetizer or making them the star of dinner, these seafood-packed crab cakes are sure to impress.
Ingredients:
- 2 pounds lump crabmeat - picked over
- 1 small onion, finely chopped
- 1 large celery stalk, finely chopped
- 4 tablespoons unsalted butter
- 1/4 cup sour cream
- 2 eggs, beaten
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons Worcestershire sauce
- 1 pound large shrimp, pureed
- salt and pepper to taste
Directions:
In a skillet, over medium heat, melt butter, add onion and celery and sauté until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl, add cheese, parsley, Worcestershire sauce, shrimp, salt, and pepper. Mix well. Then fold in crabmeat and shape into cakes. Place on a baking sheet sprayed with a nonfat cooking spray and broil 5 to 10 minutes a side until they are done.
