Crab Cakes With Shrimp

• 1 lb. crab meat
• 1 egg
• salt and pepper
• 1 Tbsp. Dijon style mustard
• 1/4 tsp. Tabasco sauce
• Parsley Butter Sauce (recipe follows)
• 3/4 lb. unshelled shrimp
• 3/4 c. heavy cream
• 1/2 c. green onions, chopped
• 1 tsp. Worcestershire sauce
• 1/2 c. vegetable oil

1. Pick over the crab meat to remove any cartilage or shell. Leave the lumps as large as possible.
2. Shell and devein shrimp. Put the shrimp in a food processor or blender and add the egg, cream, salt and pepper.
3. Blend as finely as possible.
4. Pour and scrape the mixture into a mixing bowl.
5. Add the crab meat, green onion, mustard, Worcestershire sauce and Tabasco sauce.
6. Blend gently, but thoroughly.
7. Shape the mixture into 10 cakes.
8. Heat 2 tablespoons oil in a nonstick skillet and add the cakes, several at a time.
9. Cook over medium heat about 3 minutes on each side or until golden brown.
10. Serve with Parsley Butter.
11. Refrigerate the cakes when you first make them to get them good and cold before cooking.

crab meat, egg, salt, mustard, tabasco sauce, parsley butter, unshelled shrimp, heavy cream, green onions, worcestershire sauce, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843270 (may not work)