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.
SAFFRON SHRIMP CRAB CAKES
Yield Makes 24 small cakes
Number Of Ingredients 21
Steps:
- Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use.
- Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely.
- Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool.
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil.
- Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper.
- Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated.
- Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined.
- Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side.
SAFFRON SALMON'S DUNGENESS CRAB CAKES
Provided by Food Network
Time 1h
Yield about 2 servings
Number Of Ingredients 18
Steps:
- For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute.
- For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well.
- For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside.
- For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
- In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated.
- Preheat the oven to 450 degrees F.
- In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side.
- Serve the hot crab cakes with the sun-dried tomato remoulade.
CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook.
Provided by GiddyUpGo
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Finely mince the shrimp and set aside, reserving the.
- Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
- When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
- Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
- Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
- Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
- Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
- Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
- To serve, pour the shrimp sauce over.
SHRIMP & CRAB CASSEROLE
This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.
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.
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
CRAB CAKES WITH SAFFRON VINAIGRETTE
The saffron vinaigrette gives these crab cakes a different twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
- In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
- Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.
EASY SHRIMP AND CRAB CAKES
Make and share this Easy Shrimp and Crab Cakes recipe from Food.com.
Provided by Tresa H.
Categories Lunch/Snacks
Time 35m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix butter, cheese, mayo, garlic powder, jalapeno and Old Bay together.
- Add crab and shrimp.
- Spread onto muffins (I use quite a bit).
- Freeze on cookie sheet. When frozen put in zip-lock baggies.
- Bake frozen in 400 degree oven for 12 minutes.
- Broil on low for 3 to 5 minutes until browned on top.
- Cut into fourths, serve with my sauce, cocktail or tarter sauce.
Nutrition Facts : Calories 361.7, Fat 16.5, SaturatedFat 6.5, Cholesterol 105.6, Sodium 709.1, Carbohydrate 31.2, Fiber 2.1, Sugar 3.6, Protein 22
SHRIMP AND CRAB CASSEROLE
A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
Provided by D. L. Mooney
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.
- In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
- Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.
Nutrition Facts : Calories 959.5 calories, Carbohydrate 41.2 g, Cholesterol 249.3 mg, Fat 68.4 g, Fiber 1.7 g, Protein 44 g, SaturatedFat 10.9 g, Sodium 914.8 mg, Sugar 6.3 g
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