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.
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Tanveer Asgher
[email protected]These cakes are a great way to use up leftover shrimp and crab. I always have a few shrimp and crab cakes in my freezer for a quick and easy meal.
Damilare Usman
[email protected]I'm allergic to shellfish, so I used imitation crab meat instead of real crab. The cakes still turned out great!
zanatul Furdous
[email protected]These cakes were a little too spicy for my taste. Next time, I'll use less cayenne pepper.
George Slater
[email protected]I added some chopped green onions and red bell pepper to the mixture, and they turned out great! I think the extra vegetables added a nice pop of color and flavor.
Ismael Soriano Reyes
[email protected]These cakes were perfect for a light lunch or dinner. They were flavorful and filling, but not too heavy.
NAMATOVU OLIVER
[email protected]I'm not sure what I did wrong, but my cakes fell apart when I tried to flip them. Maybe I didn't let them cook long enough on the first side.
Andy Stevens
[email protected]These cakes were delicious! I used fresh shrimp and crab, and the flavor was incredible. I will definitely be making these again.
Shipu Kamal
[email protected]Meh.
Aimal Sumair
[email protected]Overall, I thought these shrimp and crab cakes were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
rajkumar gurung
[email protected]The cakes were a bit dry. I think I would have added more mayonnaise or sour cream to the mixture.
Jennifer Valenzuela
[email protected]These cakes were a little too oily for my taste. I think I would have preferred them if they had been baked instead of fried.
M__ DAWOOD__
[email protected]I'm not a huge fan of seafood, but I really enjoyed these shrimp and crab cakes. They were very flavorful and well-seasoned.
Khan Bhi
[email protected]I love the combination of shrimp and crab in these cakes. It gives them a really unique flavor.
k Shanto
[email protected]These cakes were amazing! I followed the recipe exactly and they turned out perfectly. The shrimp and crab were cooked through perfectly, and the cakes were nice and crispy on the outside.
Nelisa Mjekula
[email protected]I've made these shrimp and crab cakes several times now, and they're always a crowd-pleaser. They're easy to make, and the results are always delicious.
Md Yeaisn
[email protected]These shrimp and crab cakes were a hit at my last dinner party! The combination of shrimp and crab gave them a delicious and complex flavor, and the panko breadcrumbs added a nice crispy texture. I also appreciated that the recipe was easy to follow