Shrimp and Crab Cakes (Michael Chiarello) Recipe

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Shrimp and Crab Cakes (Michael Chiarello)
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Ingredients
17
Count
Nutrition
67
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Roughly chop the raw shrimp (see Cook's Note*) and place in a large bowl.
  2. 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.
  3. Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
  4. 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.
  5. 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.
  6. Serve with Ginger-Lime Dipping Sauce on the side.
  7. *Cook's Note: It's important that the shrimp are well chopped or the cakes won't hold together.
  8. Ginger-Lime Dipping Sauce:
  9. 1 cup sugar
  10. 1 cup water
  11. 1 cup peeled, thinly sliced, fresh ginger
  12. 1 teaspoon kosher salt
  13. 1/3 cup cilantro leaves
  14. 3 tablespoons lime juice
  15. 1 fresh green Thai chile, seeded, roughly chopped*
  16. 2 tablespoons roughly chopped green onion, green part only
  17. *Can be found in Asian markets or produce shops
  18. Special equipment: a fine sieve
  19. 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.
  20. In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
  21. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 66.94 Kcal (280 kJ)
Calories from fat 24.43 Kcal
% Daily Value*
Total Fat 2.71g 4%
Cholesterol 7.01mg 2%
Sodium 224.94mg 9%
Potassium 17.16mg 0%
Total Carbs 7.18g 2%
Sugars 0.29g 1%
Dietary Fiber 0.4g 2%
Protein 3.67g 7%
Vitamin C 0.5mg 1%
Iron 0.1mg 1%
Calcium 22.3mg 2%
Amount Per 100 g
Calories 211.42 Kcal (885 kJ)
Calories from fat 77.16 Kcal
% Daily Value*
Total Fat 8.57g 4%
Cholesterol 22.14mg 2%
Sodium 710.48mg 9%
Potassium 54.19mg 0%
Total Carbs 22.68g 2%
Sugars 0.91g 1%
Dietary Fiber 1.26g 2%
Protein 11.61g 7%
Vitamin C 1.7mg 1%
Iron 0.4mg 1%
Calcium 70.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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