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.