On to course three. I decide to try a different prep for seafood since I was pairing shrimp and crab into one cake. I found this one on the LA Times' web site. Excellent, and can be prepped in advance.
Crab and Shrimp Cakes (serves 4 as an entree or up to 10 as an appetizer.) Adapted from The Oceanaire Seafood Room's recipe.
About 40 minutes
1 cup mayonnaise
3/4 teaspoon Dijon mustard
1 1/4 teaspoons Old Bay Seasoning, divided
1/4 teaspoon dried tarragon
2 Tbsp grated onion
1/4 pound (scant 2 cups) crustless cubed white bread (about 1/4 loaf), cut into small cubes
1/2 pound jumbo lump crab meat, drained of any liquid
1/2 pound peeled and deveined shrimp, chopped into 1/2 inch pieces
2 tablespoons butter, at room temperature
1. Heat the oven to 400 degrees.
2. In a medium mixing bowl, whisk together the eggs, mayonnaise,
mustard, three-fourths teaspoon Old Bay Seasoning, tarragon, and onion to make a dressing.
3. In a large mixing bowl, toss the bread with half of the
dressing, mixing until the dressing is absorbed by the bread and the
cubes are slightly broken up. Add additional dressing if the cubes are
4. Gently mix in the crab and shrimp, being careful not to break up the lump
pieces. The mixture should hold its shape when formed into a ball with
your hand. If it is too dry, add additional dressing until the mixture
comes together. You might not use all of the dressing.
5. Divide the mixture and form into 8 large or 20 small crab cakes. Place the cakes on a greased cookie sheet or sheet pan.
6. In a small bowl, stir the butter together with the remaining
one-half teaspoon Old Bay Seasoning. Top each cake with a small dollop
of the seasoned butter.
7. Bake the cakes until golden brown, about 10 to 12 minutes. Serve warm.
Mustard Mayonnaise Sauce: (From Morton's)
1/2 cup mayonnaise
2 Tbsp Dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp horseradish
Combine ingredients in a bowl and mix well.
Next course is a riff on last year's salt block prep.