Shrimp and Crab Cakes
| Serves | 8 |
|---|---|
| Ingredients | Seafood, Vegetables |
| Day Part | Dinner |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Always a favorite, but with some new flavors, these sauteéd shrimp and crab cakes are served with Avocado-Mango Salsa atop a bed of mesclun greens.
Ingredients
4 ripe avocados, diced
2 cups ripe mango
1 cup onion, diced
1⁄3 cup lime juice
1 jalapeño, minced
1⁄4 cup cilantro, chopped
2 eggs, lightly beaten
1⁄2 cup mayonnaise
1 tbsp. smoked paprika
2 tbsp. lemon juice
1⁄2 cup cilantro, chopped
12 oz. bay shrimp, chopped
24 oz. crabmeat, picked over
2 cups roasted corn kernels
6 cups breadcrumbs
Vegetable oil, for frying
Mesclun greens, if desired
Steps
1. In a bowl, combine avocado, mango, onion, lime juice, jalapeño and cilantro. Season and reserve refrigerated.
2. In another bowl, whisk together eggs, mayonnaise, smoked paprika and lemon juice. Fold in cilantro, shrimp, crabmeat, corn and 1 cup breadcrumbs. Season to taste.
3. In a separate bowl, place remaining breadcrumbs. Per order, form 2 small cakes with approx. 21⁄2 oz. shrimp mixture each and drop into breadcrumbs, coating all sides.
4. In a heavy skillet over medium-high heat, sauté cakes in hot oil until brown and crispy, approx. 4-5 min. per side. Drain and transfer to a plate. Serve 2 cakes with avocado-mango salsa atop mesclun greens, if desired.