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Shrimp and Crab Cake with Spicy Citrus Remoulade

As seen on my TV show, Lovely Bites!


Yield: 8 or 9 cakes Active Time: 20 minutes Total Time: 1 hour (includes chilling) Ease of Preparation: Easy Ingredients Shrimp and Crab Cakes:

  • 1/4 cup mayonnaise

  • 1 teaspoon seafood seasoning, such as Old Bay

  • 2 tablespoons finely diced red onion (brunoise)

  • 2 tablespoons finely diced red bell pepper (brunoise)

  • 2 tablespoon finely diced green bell pepper (brunoise)

  • 1/2 medium shrimp shrimp, peeled, tails removed, deveined and chopped

  • 1/2 pound lump crab meat

  • 1 cup panko breadcrumbs

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons avocado oil

  • 2 tablespoons unsalted butter

Remoulade:

  • 1/2 cup mayonnaise

  • 2 teaspoon sriracha or sambal oelek

  • Zest and juice of 1/2 lemon

  • 1 teaspoon seafood seasoning, such as Old Bay

  • 1 teaspoon agave nectar

  • Kosher salt and freshly ground black pepper

Directions For the shrimp and crab cakes: Mix together the mayonnaise, seafood seasoning, red onion and both red and green bell pepper in a large bowl. Add the shrimp, crab meat and panko, then season with salt and black pepper. Form into 8 or 9 small patties (each 2 to 3 inches) and place on a platter. Cover with plastic wrap and refrigerate until chilled, about 30 minutes. In a large nonstick skillet, heat the avocado oil and butter over medium high heat. Once the butter is melted, add the crab cakes and cook until golden brown, 2 to 3 minutes per side. For the remoulade: Whisk together the mayonnaise, sriracha, lemon zest and juice, seafood seasoning, agave nectar and salt and black pepper to taste. Serve with the crab cakes.


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