August 17, 2010

A Sprinkle of Southern Style on a Maine Dish

In our little town of Gorham, Maine....which is actually considered a small New England Village....we discovered a wonderful Bed & Breakfast called The Pinecrest Inn. We had never visited a B&B prior to discovering The Pinecrest Inn and we have loved it ever since our very first visit. This home was actually built and owned by the only physician in Gorham and dates back to the 1700's....You are able to see from the staff as you travel back to the dining room through the kitchen, that they love what they do!

This is my version of a Shrimp Cake The Pinecrest Inn serves as one of their appetizers...

Cajun Crab and Shrimp Cakes

8 ounces finely chopped cooked fresh shrimp
8 ounces fresh lump crabmeat
2 t. Dijon mustard
1/4 cup mayonnaise
2 t. worcestershire sauce
1 t. Tabasco sauce
2 t. horseradish
1/2 t. salt
1/2 t. cayaenne pepper
1/8 t. Cajun Spice Mix
1 egg
2 T. fresh parsely, minced
2 T. dried breadcrumbs
1 1/2 cup crushed Panko breadcrumbs
2 T. vegetable oil

Combine all ingredients except Panko breadcrumbs and vegetable oil. Form the mixture into twelve round patties. Dredge the patties in the Panko breadcrumbs, then cover and refrigerate for about one hour.
In a large non-stick skillet, heat vegetable oil over low heat. Saute the patties for 3 minutes on each side until golden brown. Serve hot! May be served as an appetizer, sandwhich or a main dish!

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