1-1/2lbs Oregon pink shrimp (or crab meat or mixtures of both) DO NOT WASH             

1 cup plain bread crumbs                                                                 

2 celery stalks, finely minced                                                             

1 small onion, finely minced                                                              

1 small green pepper, finely minced                                                  

1 teaspoon dry mustard                                                                   

½ teaspoon Tabasco                                                                       

1 large egg                                                                                       

¼ cup mayonnaise                                                                            

1 tablespoon lemon juice                                                                  

½ teaspoon Worcestershire sauce                                           

Additional bread crumbs for coating the cakes                                

½ cup oil for frying (or more as needed)


Combine all ingredients except the breadcrumbs for coating and the oil for frying.

Form the mixture into 8 1″ thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.

Preheat 10″ to 12″ sauté pan over medium heat. Add 1/4 cup oil. Cook 4 cakes at a time, 4 minutes per side. They should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining 4. Use fresh oil for the second batch.



Recipe courtesy of Gary Puetz, the Seafood Steward


Wasabi Tartar Sauce

¾ cup sour cream                                                                           

¾ cup mayonnaise                                                                            

3 tablespoons fresh ginger, grated                                                     

1 tablespoon fresh garlic, finely minced                                             

1 tablespoon white vermouth                                                            

1 tablespoon sesame oil                                                                    

1 teaspoon lime zest                                                                         

1 tablespoon lime juice                                                                     

2 teaspoons Wasabi Paste (jalapeno pepper, finely minced can be substituted)

Use food processor to puree ginger, Wasabi, garlic, vermouth, sesame oil, lime juice and zest. Puree for 3 minutes.

Add mayonnaise and sour cream and process until smooth.



Recipe courtesy of Gary Puetz, the Seafood Steward