Shrimp and Crab Cakes #WeekdaySupper

Weekday Suppers play beat the clock when it comes to prep and cooking time. Any recipe we love that I can prep way ahead of time and finish-off in a few minutes get a thumbs up from me.
Crab cakes are one of those make ahead entrees that cook up in about 10 minutes.
These easy to prepare crab cakes get switched up with the addition of cooked shrimp. I learned in school that grinding a little cooked shrimp in a food processor makes a paste that helps hold seafood dishes together. The protein strands work their magic. I saw on a recent TV show that if you use ground shrimp in your cakes, you don’t need an egg. I encourage you to try it both ways, with and without an egg and let me know which one you like!

Shrimp and Crab Cakes

Ingredients

1 cup chopped cooked shrimp
8 ounces crabmeat: claw, special or backfin
1 Tablespoon mayo
1 teaspoon brown mustard
1/2 teaspoon seafood seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire
1 egg
1/2 cup breadcrumbs
2 Tablespoons olive oil

Place olive oil in a medium skillet.
Grind 1/4 cup of the shrimp in a food processor to form a thick puree.
Mix together shrimp, crab, mayo, mustard,lemon juice, Worcestershire, egg and 1/2 the bread crumbs (about 1/4 cup). Place remaining 1/4 cup crumbs on a plate.
Form into 4 patties and coat with bread crumbs. Cover and refrigerate from 30 minutes up to 48 hours.
Cook cakes over medium heat, browning both sides and thoroughly heated.

I served these with a little tartar sauce. Cocktail sauce works just as well. I like to take advantage of seasonal veggies. Notice the sweet potato fries are drenched in cinnamon. So good!