Shrimp crab cakes

Name: shrimp crab cakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 slices old white bread; 1 tray Pink shrimps 125 g; 1 tin can extra fancy crab 121 g; 1 egg (M); bag fresh parsley à 30 g; 1 tablespoon whipped cream; 1 tablespoon mayonnaise; salt and pepper; 2 tablespoons butter or margarine; 1 bag lamb's lettuce 75 g; 1 tray ravigote sauce 150 g

A tasty recipe. The lunch contains the following ingredients: fish, old white bread, pink shrimp (125 g), extra fancy crab (121 g), egg (M), fresh parsley (à 30 g), whipped cream, mayonnaise, salt and pepper, butter or margarine, lamb's lettuce (75 g) and rince sauce (150 g).

Ingredients

Directions

Cut off crusts of bread and crumble bread (in food processor). Chop shrimp finely. Colander to drain crab. Break loose in bowl. Pour half of the parsley over it. Crumble breadcrumbs, shrimps, crabs, whipped cream and mayonnaise. Season with salt and pepper and form into 8 round biscuits. Keep cookies covered in a refrigerator until use.
Heat butter in frying pan and bake golden browns in 5 to 6 minutes, turning halfway cautiously. In the meantime, finely cut the rest of parsley over the ravigote sauce and stir it. Spread out four plates. Put cookies on it. Serve saus separately.