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Originally published Tuesday, April 22, 2014 at 1:22 PM

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Recipe: Spring crab and shrimp cakes with double radish sauce

The addition of green peas to this crab-and-shrimp-cake recipe, along with a crisp radish sauce, gives the dish a springtime appeal.


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Serves 4

½ pound peeled and deveined cooked shrimp

1 large egg, plus 1 egg yolk

1 cup cooked English peas or thawed frozen peas

½ cup finely chopped scallions

1 2 / 3 cups panko breadcrumbs, divided

¼ cup light mayonnaise

1 to 2 tablespoons chopped fresh tarragon, or to taste

Kosher salt and ground black pepper

½ pound lump crabmeat, picked over for any shells

2 tablespoons vegetable oil, divided

¼ cup plus 2 tablespoons light sour cream

1 cup coarsely shredded red radishes

1 tablespoon bottled horseradish (do not drain)

Heat the oven to 300 F.

1. In a food processor, pulse the shrimp until very finely chopped, but not reduced to a paste.

2. Transfer the chopped shrimp to a medium bowl and add the egg and egg yolk, peas, scallions, 2/3 cup of the panko, the mayonnaise, tarragon, ½ teaspoon of salt and ¼ teaspoon of pepper. Stir well, then gently fold in the crabmeat.

3. Divide the mixture into 8 portions, shaping each into a patty. Coat the patties with the remaining panko.

4. In a large, nonstick skillet over medium-high, heat 1 tablespoon of the oil. Reduce the heat to medium, then add 4 of the patties and cook until golden, about 4 minutes per side. Transfer the patties to a rimmed baking sheet and place them in the oven to keep warm. Repeat with the remaining patties, using the remaining 1 tablespoon of oil in the skillet.

5. Meanwhile, in a small bowl whisk together the sour cream, radishes and horseradish. Season with salt and pepper.

6. To serve, arrange 2 patties per plate and top with the radish sauce.

Sara Moulton, The Associated Press



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