COMPANY SHRIMP-AND-CRAB CAKES
The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SHRIMP AND CRAB CAKES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h45m
Yield 34 (2-inch) cakes
Number Of Ingredients 23
Steps:
- Roughly chop the raw shrimp and place in a large bowl.
- In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
- Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
- Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
- Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
- Serve with Ginger-Lime Dipping Sauce on the side.
- Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
- In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
- Serve at room temperature.
LINDA'S CRAB AND SHRIMP CAKES
Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.
Provided by Linda F. Bergfeld
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
- Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
- Remove from the refrigerator and form into 12 patties.
- Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 22.8 g, Cholesterol 153.7 mg, Fat 37.9 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 1241.1 mg, Sugar 1.7 g
SHRIMP AND CRAB CAKE WITH TOMATILLO RELISH
Steps:
- Chop the shrimp in a food processor, until smooth consistency. Combine the mixture in a bowl with the crabmeat and minced vegetables and season to taste with salt and pepper. Divide the mixture into 8 portions and shape into patties. Dredge the patties in flour and pan-fry them in olive oil until golden brown, approximately 2 minutes on each side.
- Bring 1/2 cup of water to a boil. To the boiling water add half of the tomatillos, jalapenos, onions, garlic and cilantro, cook at a low heat for 5 minutes. Let cool. Puree in a blender with the other half of the vegetables along with the lime juice and olive oil.
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