Spicy Crab Cakes With Shrimp Recipes

CRAB CAKE STUFFED SHRIMP

Steps:

• Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
• Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
• Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
• On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
• Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
• Drizzle melted butter over shrimp.
• Bake in a 350 degree oven for 15 minutes, or until cooked through.

SPICY CRAB CAKES

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
• Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
• Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

SHRIMP AND CRAB CAKES

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.

SPICY CRAB CAKES

Steps:

• Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
• In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
• Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
• Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

COMPANY SHRIMP-AND-CRAB CAKES

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.

LINDA'S CRAB AND SHRIMP CAKES

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.

SPICY CRAB CAKES WITH SHRIMP

Steps:

• Mix all but crabmeat and oil together till combined.
• Gentle toss in crabmeat.
• Don`t overmix.
• Make 40 patties.
• Heat pan with oil and fry turning to golden brown on both sides.
• Brown in batches adding oil as needed.
• Serve with a Horseradish Mayo or tartar sauce.
• Just a tip so they stay togerther while frying- You make the patties then refrigerate them for an hour before frying. You can also roll them in Panko flakes or bread crumbs before frying.

SWEET AND SPICY CRAB CAKES RECIPE - (4.7/5)

Steps:

• 1. In a large bowl, combine crab meat, mustard, Miracle Whip, breadcrumbs, scallions, parsley, lemon zest, chili powder, Mrs. Dash, red pepper flakes, salt, pepper, egg, and egg white. Fold mixture together making sure that all ingredients are well blended. 2. To make patties, use your hands to pack crab mixture into your palm and press into the shape of a disk about 1 inch thick. 3. Transfer the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties. 4. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours for firm crab cakes. 5. To cook crab cakes, line a plate or baking sheet with parchment paper. Put the whole-wheat flour in a bowl. Gently dredge each crab cake into flour and place on the parchment paper. 6. Add 1 Tbsp extra virgin olive oil to skillet set on medium heat. Add half of the crab cakes to the hot skillet and cook on both sides for 5-6 minutes or until golden brown. 7. 7. Repeat this step using the remaining 1 Tbsp extra virgin olive oil and the remaining crab cakes. 8. Serve crab immediately, adding optional lemon wedges.

SPICY SHRIMP & CRAB COCKTAIL

Steps:

• Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

SAFFRON SHRIMP CRAB CAKES

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.

SPICY CRAB CAKES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
• Gently stir in the saltines and crabmeat.
• You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
• Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
• Bake for 15-20 minutes , or until a light golden brown.
• Serve immediately.
• Variation:.
• Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.