Roxy Posted July 11, 2010 Share Posted July 11, 2010 Crab And Shrimp Cake With Spicy Chipotle Mayo: Crab And Shrimp Cakes: 1/2 lb. Crab Meat, Drained, Picked Clean Of Shell And Lightly Squeezed If Wet 1/2 lb. Cooked Bay-(Baby Shrimp) 1-(5.6-oz.) Jar Devonshire Cream-(1 Cup Plus 2 T.), At Room Temperature 12 Saltine Crackers, Finely Ground In A Food Processor Or Blender-(About 6 T.) 3 T. Finely Chopped Fresh Chives 1 T. Plus 1 Tsp. Fresh Lemon Juice Heaping 1/2 Tsp. Finely Chopped Jarred Hot Peppers-(Such As Cherry Peppers), Stems And Seeds Removed Heaping 1/2 Tsp. Cayenne Pepper About 1/2 Cup Canola Or Peanut Oil 8 Cups Loosely Packed Prewashed Baby Greens Spicy Chipotle Mayo Combine the Crab Meat, shrimp, Devonshire Cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly. Cover and refrigerate 20 minutes Remove the Crab and Shrimp mixture from the refrigerator and form the mixture into 8 equal size patties, about 3 inches round 1/2- to 3/4-inch thick. Press the cakes together firmly so they don't break apart during cooking. Pour about 1/2 cup flour on a plate and dredge the cakes in the flour to coat all sides. To cook the cakes, place 2 large nonstick skillets over high heat, add 1/4 cup oil to each skillet, and heat for 2 minutes. Place 4 cakes in each skillet and cook until golden brown on one side, about 1 1/2 minutes. Turn carefully so the cakes don't break, reduce the heat to medium, and cook 1 minute on the second side. Remove the cakes from the oil and place on paper towels to drain. Scatter the green on each of 4 plates, dividing them evenly. Place 2 crab cakes on each plate and spoon a dollop of the Spicy Chipotle Mayonnaise alongside. Serve with additional mayonnaise on the side. Spicy Chipotle Mayo: 1 Cup Mayonnaise 2 T. Fresh Lemon Juice-(Or More) 2 T. Extra Virgin Olive Oil 1/4 Cup Finely Chopped Cilantro Leaves 1-1/2 T. Pureed Canned Chipotle Peppers In Adobo 2 Tsp. Minced Garlic Or More 1 Tsp. Kosher Salt-(Or More) Put the mayonnaise in a small bowl. Use a whisk to stir in the lemon juice and Olive Oil. Add the cilantro, chipotle, garlic, and salt and stir to combine. Add more lemon juice, garlic, or salt to taste. Store Spicy Chipotle Mayo in refrigerator until ready to serve. Quote Link to comment
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