Tweet
Ingredients:
3/4 pound raw shrimp, peeled and deveined, tail removed
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs (it is a Japanese bread crumbs. It is available in
Asian stores.. If it is not available you can use ordinary bread crumbs too)
Vegetable oil, for frying
Ginger-Lime Sauce, recipe is below
Roughly chop the raw shrimp (it's important that the shrimp are well chopped
or the cakes won't hold together) and place in a large bowl.
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.
Press any excess moisture out of the crab meat in a colander.
Combine the crab with the shrimp mixture.
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.
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 and place on absorbent paper to absorb any excess oil.
Serve with Ginger-Lime Dipping Sauce on the side.
Ginger-Lime Dipping Sauce:
1 cup sugar
1 cup water
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped (Can be found in Asian
markets or produce shops )
2 tablespoons roughly chopped green onion, green part only
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.
In a small food processor, pulse cilantro, lime juice, chile, and green onion
(about 30 seconds).
Add ginger syrup and pulse until combined.
Serve at room temperature.
3/4 pound raw shrimp, peeled and deveined, tail removed
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs (it is a Japanese bread crumbs. It is available in
Asian stores.. If it is not available you can use ordinary bread crumbs too)
Vegetable oil, for frying
Ginger-Lime Sauce, recipe is below
Roughly chop the raw shrimp (it's important that the shrimp are well chopped
or the cakes won't hold together) and place in a large bowl.
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.
Press any excess moisture out of the crab meat in a colander.
Combine the crab with the shrimp mixture.
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.
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 and place on absorbent paper to absorb any excess oil.
Serve with Ginger-Lime Dipping Sauce on the side.
Ginger-Lime Dipping Sauce:
1 cup sugar
1 cup water
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped (Can be found in Asian
markets or produce shops )
2 tablespoons roughly chopped green onion, green part only
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.
In a small food processor, pulse cilantro, lime juice, chile, and green onion
(about 30 seconds).
Add ginger syrup and pulse until combined.
Serve at room temperature.
z...
Comment