Shrimp Meets Spicy Crab Cakes Recipe

Posted by
Rate It!
Shrimp Meets Spicy Crab Cakes
Add your photo!
Ingredients
17
Count
Nutrition
285
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Roughly chop the raw shrimp and place in a large bowl.
  2. Cook's Note: It's important that the shrimp are well chopped or the cakes won't hold together.
  3. In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, jalapeno, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
  4. Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
  5. 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.
  6. 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.
  7. Serve with Ginger-Lime Dipping Sauce on the side.
  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. Special equipment: a fine sieve
  18. 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.
  19. In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
  20. Serve at room temperature.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 284.98 Kcal (1193 kJ)
Calories from fat 103.82 Kcal
% Daily Value*
Total Fat 11.54g 18%
Cholesterol 29.8mg 10%
Sodium 956.03mg 40%
Potassium 77.26mg 2%
Total Carbs 30.64g 10%
Sugars 1.29g 5%
Dietary Fiber 1.75g 7%
Protein 15.63g 31%
Vitamin C 4.4mg 7%
Iron 0.6mg 3%
Calcium 94.8mg 9%
Amount Per 100 g
Calories 209.08 Kcal (875 kJ)
Calories from fat 76.17 Kcal
% Daily Value*
Total Fat 8.46g 18%
Cholesterol 21.86mg 10%
Sodium 701.4mg 40%
Potassium 56.68mg 2%
Total Carbs 22.48g 10%
Sugars 0.95g 5%
Dietary Fiber 1.28g 7%
Protein 11.47g 31%
Vitamin C 3.2mg 7%
Iron 0.4mg 3%
Calcium 69.6mg 9%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top