Baked Crab & Shrimp Cakes

• 6 ounces, weight Medium Shrimp, Deveined, No Tails (Frozen Is Fine, Thaw First)
• 6 ounces, weight Lump Crab Meat (I But Mine Fresh At The Seafood Market)
• 1/4 cups Finely Diced Bell Pepper
• 1 stalk Celery Heart, Chopped Finely
• 2 stalks Scallions, Finely Diced
• 1 cup Sour Cream
• 2 Tablespoons Mayonnaise
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Old Bay Seafood Seasoning
• 1 cup Panko Or Unseasoned Bread Crumbs
• Canola Or Vegetable Oil, As Needed

1. Preheat oven to 400 degrees F.
2. In a pot of boiling water, add shrimp and cook 2 minutes.
3. Drain and set aside to cool.
4. Once cooled, cut into small pieces.
5. Transfer into a mixing bowl.
6. Add lump crab meat and gently stir, breaking up crab meat.
7. Add diced bell pepper, celery, scallions, sour cream, mayonnaise, black pepper, and Old Bay seasoning.
8. Stir well to combine.
9. On a clean plate, add panko or breadcrumbs.
10. Using a scoop or large spoon (or clean hands, which is what I do), pat out the crab and shrimp mixture into patties, about 3 to 4 inches in diameter.
11. Coat both sides well with panko.
12. Place in a nonstick baking dish in a single layer.
13. Drizzle with oil and bake 810 minutes.
14. We love these served with any type of rice and vegetable side dish.
15. Enjoy!

shrimp, weight lump, bell pepper, celery, stalks scallions, sour cream, mayonnaise, black pepper, bay seafood seasoning, bread crumbs, vegetable oil

Taken from tastykitchen.com/recipes/main-courses/baked-crab-shrimp-cakes/ (may not work)