Crab and Shrimp Cakes

Created by Executive Chef Jaime Fernandez, CEC, CDM, CFPP
The Park Lane, A Classic Residence by Hyatt
Serves 8

• 1 cup red bell peppers—diced
• 1 cup green bell peppers—diced
• 1/2 cup red onion—diced
• 1 tablespoon olive oil
• 3 ounces egg
• 1/3 cup cornflake crumbs
• 1 teaspoon paprika
• 1/4 tablespoon dill
• 1/4 cup mayonnaise
• 3/4 pounds blue crab
• 3/4 package shrimp—cooked

1. Sauté peppers and onions in olive oil until tender. Set aside.
2. Mix eggs, cornflake crumbs, spices and mayonnaise together. Set aside.
3. Combine crab and shrimp in a mixer, blend well.
4. Add egg mixture and pepper mixtures, blend well.
5. Form into 8 round patties.
6. Sauté in olive oil about two minutes per side.
7. Finish in a 350-degree oven until done.