Shrimp and Crab Cakes

Name: Shrimp and Crab Cakes
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 34
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 79 milliliters cilantro leaves; 340 grams crabmeat; 0 teaspoons cumin seeds; 2 egg whites; 2 Tbsps chopped fresh cilantro leaves; 237 milliliters peeled, thinly sliced, fresh ginger; 2 Tbsps roughly chopped green onion, green part only; 3 green onions, white parts only, finely chopped; 59 milliliters heavy cream; 118 milliliters 1/4-inch cubes peeled jicama; 3 minced kaffir lime leaves; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 3 Tbsps lime juice; 710 milliliters panko bread crumbs; 340 grams raw shrimp, peeled and deveined, tail removed; 237 milliliters sugar; 1 fresh green Thai chile, seeded, roughly chopped; 34 servings Vegetable oil, for frying; 237 milliliters water; 2 Tbsps rasped or finely grated ginger

Need a pescatarian hor d'oeuvre? Shrimp and Crab Cakes could be an amazing recipe to try. This recipe serves 34. One serving contains 85 calories, 5g of protein, and 3g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. If you have cilantro leaves, heavy cream, rasped, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: a fine sieve a deep fryer, slotted spoon or spider and rasp

Equipment you will use

Slotted Spoon

Deep Fryer

Sieve

Roughly chop the raw shrimp and place in a large bowl.

Ingredients you will need

Raw Shrimp

Equipment you will use

Bowl

In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds.

Ingredients you will need

Cumin Seeds

Egg Whites

Pepper

Cream

Salt

Equipment you will use

Bowl

Combine with chopped shrimp.

Ingredients you will need

Shrimp

Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.

Ingredients you will need

Kaffir Lime Leaves

Green Onions

Cilantro

Ginger

Jicama

Press any excess moisture out of the crab meat in a colander.

Ingredients you will need

Crabmeat

Equipment you will use

Colander

Combine the crab with the shrimp mixture.

Ingredients you will need

Shrimp

Crab

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.

Ingredients you will need

Shrimp

Panko

Crab

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Cooking Oil

Crab

Equipment you will use

Deep Fryer

Frying Pan

Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Serve with Ginger-Lime Dipping Sauce on the side.

Ingredients you will need

Dipping Sauce

Ginger

Lime

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.

Ingredients you will need

Ginger

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Sieve

In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds).

Ingredients you will need

Green Onions

Lime Juice

Cilantro

Chili Pepper

Equipment you will use

Food Processor

Add ginger syrup and pulse until combined.

Ingredients you will need

Ginger

Syrup

Serve at room temperature.

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.