Shrimp And Crab Cakes
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Heavy Cream1 tsp
Kosher Salt1 tsp
Cumin Seed1 cup
Cilantro Leaves1360 g
Crabmeat3 cups
Panko Bread Crumbs (**)1 cup
Sugar1 cup
Water3 tbsps
Lime JuiceDirections:
1
Special equipment: a fine sieve a deep fryer, slotted spoon or spider and rasp Roughly chop the raw shrimp and place in a large bowl
2
In a small bowl, whip the egg whites with a fork until frothy
3
Stir in the cream, salt, pepper, and cumin seeds
4
Combine with chopped shrimp
5
Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves
6
Press any excess moisture out of the crab meat in a colander
7
Combine the crab with the shrimp mixture
8
Pour the panko into a wide, shallow dish
9
Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko
10
Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko
11
Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet
12
Refrigerate for 30 minutes until firm
13
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
14
Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side
15
Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil
16
Serve with Ginger-Lime Dipping Sauce on the side
17
Put sugar, water, ginger, and salt in a heavy-bottomed saucepan
18
Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes)
19
Strain through a fine sieve, discard ginger, reserve liquid, and let cool
20
In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds)
21
Add ginger syrup and pulse until combined
22
Serve at room temperature