Crab Cakes With Shrimp - cooking recipe

Ingredients

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

Preparation

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