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.
CINDY'S SHRIMP AND CRAB CROQUETTES
Steps:
- Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
- In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
- Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
- Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.
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
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
ASIAN SHRIMP AND CRAB CAKES
Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from epicurious.com.
Provided by spatchcock
Categories Crab
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in medium bowl.
- Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
- Season with pepper.
- Place remaining 1 cup breadcrumbs on plate.
- Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
- Shape into 2 1/2-inch-diameter cake.
- Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
- Heat oil in heavy medium skillet over medium heat.
- Add cakes and sauté until crisp, about 5 minutes per side.
Nutrition Facts : Calories 566.2, Fat 17.1, SaturatedFat 3.2, Cholesterol 144, Sodium 1643.6, Carbohydrate 63.5, Fiber 4.4, Sugar 7.5, Protein 37.4
ASIAN-STYLE CRAB AND SHRIMP CAKES
Categories Ginger Sauté Quick & Easy Crab Shrimp Spring Pan-Fry Cilantro Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Blend first 4 ingredients in medium bowl. Mix in crabmeat, shrimp and 1/2 cup breadcrumbs. Season with pepper. Place remaining 1 cup breadcrumbs on plate. Drop 1/4 of crab mixture into breadcrumbs; turn to coat. Shape into 2 1/2-inch-diameter cake. Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
- Heat oil in heavy medium skillet over medium heat. Add cakes and sauté until crisp, about 5 minutes per side.
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
SEAFOOD CAKES
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.
Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
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