Seafood cakes are one of those dishes that are either loved or hated. I’ve often had some that are overly bready, too fishy tasting, not enough seasoning and overly bland, or just overpowered by dill and other spices. These shrimp and crab burgers are an exception. The main stars are the shrimp and crab. They have a unique form that resembles a turkey burger, because the shrimp and crab are ground down first. They hold up well with just enough panko bread crumbs and egg, and do crumble when handled. These are hearty enough to put a wheat roll, or serve on a crisp salad.
Another great quality of these seafood patties is that they are full of health Omega-3s, B12 and Potassium, which means they are great for children who needs that extra brain power food, such as children with autism. And shrimp and imitation crab meat (Alaskan Pollock) are very low on the seafood containing mercury list, so no worries there.
*Fun fact: high mercury levels in seafood stem from volcanoes and coal fired power plants in the ocean. My son adores sharks, which are one of the highest fish containing mercury and he is obsessed with volcanic liquids and coal. Go figure, haha. He must really be part shark. 😉
For this dish I served these Shrimp and Crab Burgers on a bed of lettuce with a side of baked taro chips and baby carrots. I lightly drizzled them with Honey Mustard Vinaigrette, which added a touch of sweet and tangy to these savory seafood patties (makes a great salad dressing too). They were delicious and great leftover too. I made six, and only had one left to take to work the next day, because everybody loved them. I will definitely make these again!
Shrimp and Crab Burgers with Honey Mustard Vinaigrette
1 1/2 cups raw shrimp, peeled and deveined
1 1/2 cups imitation crab meat
3 Tb fresh cilantro
2 cloves garlic
1/2 cup panko bread crumbs or gluten free bread crumbs
1/2 cup red bell pepper, diced
1 tsp Cajun seasonin
1/8 tsp salt
2 Tb canola oil
Using a food processor, pulse half the shrimp and half the crab with cilantro and garlic until it forms a paste.
Chop remaining shrimp and crab. In a large mixing bowl combine the shrimp and crab paste, chopped shrimp and crab and remaining ingredients, except canola oil. Mix well.
Using a 1/4 measuring cup, scoop out seafood mixture and form into 6 patties.
Preheat the 2 Tb oil in a large skilled and cook seafood burgers, about 3-4 minutes per side, until golden brown. Remove from skillet and place onto paper towel or paper bag (tip I learned from a friend) to drain slightly.
Honey Mustard Vinaigrette:
2 Tb honey
1 Tb whole grain mustard
1 Tb rice vinegar
1 Tb olive oil
Whisk all vinaigrette ingredients until well blended.
Place each shrimp and crab patty on a bed of lettuce and drizzle each with 3/4 Tb honey mustard vinaigrette. Serve with a side of fresh veggies and baked taro chips (follow for recipe). Alternately stuff seafood patties inside pita pockets and top with tarter sauce or place onto whole grain wheat buns spread with garlic aioli for a complete meal.
Serves 6. Prep 10. Cook 10.
For your Finicky Sharks, arrange as above and serve with ketchup and ranch dressing. You can’t tell but there is a whale on this plate that fits the seafood theme. 😉 This meal got two fins up!