Almond Crusted Shrimp Cakes With Lemon Soy Mayonnaise Food

ALMOND-CRUSTED SHRIMP CAKES WITH LEMON SOY MAYONNAISE

Steps:

• Make lemon soy mayonnaise:
• Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve.
• Make shrimp cakes:
• Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined.
• Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt, sugar, and pepper until combined well.
• Spread almonds on a large plate. Using a 1/4-cup measure, drop 1 mound of shrimp mixture onto almonds. Sprinkle almonds over shrimp mound to coat, gently pressing to form a (3 1/2-inch) cake (1/3 inch thick). Transfer cake to a wax-paper-lined baking sheet. Make 7 more cakes in same manner, transferring to baking sheet. Discard any remaining almonds.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 4 cakes, turning over once and rotating for even browning, until almonds are golden and cakes are just cooked through, 4 to 6 minutes total. Transfer to a paper-towel-lined plate and keep warm, loosely covered with foil. Discard any almonds left in skillet, then add remaining tablespoon oil and cook remaining 4 cakes in same manner. Serve warm, with lemon soy mayonnaise.

ALMOND-CRUSTED SHRIMP

Steps:

• Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
• Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
• Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
• Use remaining oil as necessary.
• Serve immediately, accompanied by lemon wedges, if desired.

ALMOND FLOUR CRAB CAKES WITH LEMON AIOLI

Steps:

• Make the crab cakes: Whisk together mayonnaise, mustard, egg, egg yolk and lemon zest and juice in a large bowl. Mix in 2 cups of almond meal, scallions and herbs until thoroughly combined. Gently fold in crab. Season with salt and white pepper, cover with plastic wrap and chill for 30 minutes.
• Meanwhile, make the aioli: Combine egg yolks, mustard, garlic and lemon zest and juice in a blender or food processor and purée until smooth. With machine running, slowly drizzle in the grapeseed oil a few drops at a time until the mixture begins to thicken. Gradually increase the oil to a thin, steady stream, blending to a uniform creamy consistency. If aioli breaks, drizzle in a little lukewarm water a few drops at a time until consistency is reached again. Season with salt and pepper to taste. Will keep 2 days or more in an airtight container in the refrigerator.
• Mix remaining 2/3 cup almond meal and cornmeal in a pie plate and season lightly with salt and pepper. Divide crab mixture into 12 equal portions and form into 2-inch patties. Coat in almond-cornmeal mixture.
• Heat 1/4 cup canola or grapeseed oil in a 12-inch skillet over medium-high heat until the oil is hot but not smoking, about 2 minutes. Cook crab cakes in batches, 3 to 4 minutes per side until deep golden brown and crisp, wiping out the skillet and adding fresh oil between the batches. Transfer to a paper-towel-lined tray. Crab cakes can be kept warm in a 200-degree oven for up to 30 minutes.