Italian Crab and Shrimp Crab Cakes

1 pound crab meat, jumbo, lump or back-fin

1/2 cup shrimp clean deveined and cut up

2 heaping tablespoons mayonnaise

2 eggs, lightly beaten

1/2 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

1/4 teaspoon salt

3 to 4 cloves of minced garlic

1/2 tablespoon mustard powder

18  buttery flavored crackers, crumbled


Combine all ingredients except the crackers. Add crackers crumbs in as close to sautéing as possible so that they crab cakes don’t get too moist from the other ingredients. Form into patties the size of hamburger patties.

Sauté in frying pan over medium-to-high heat in butter, 10 minutes per side. Make sure that it’s crispy outside but moist and juicy inside. Serve with tarter sauce and  butter sauce.

Serve with butter sauce:

1/3 cup white wine

1/2 cup heavy cream

4 tablespoons butter

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon garlic powder or 1 clove finely minced chopped garlic

1 tablespoon finely chopped parsley

Place wine in a small saucepan, simmer over low to medium heat until reduced by half.

Add cream and simmer gently until mixture reaches a sauce-like consistency.

Add butter, garlic, lemon juice and parsley and stir until butter is melted and mixture is smooth. If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency. If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately