Recipe courtesy of Michael Chiarello
Show: Cookworks
Episode: Shrimp and Crab
Save Recipe Print
Shrimp and Crab Cakes
Total:
1 hr 45 min
Prep:
40 min
Inactive:
30 min
Cook:
35 min
Yield:
34 (2-inch) cakes
Level:
Intermediate
Total:
1 hr 45 min
Prep:
40 min
Inactive:
30 min
Cook:
35 min
Yield:
34 (2-inch) cakes
Level:
Intermediate

Ingredients

Ginger-Lime Dipping Sauce:

Directions

Special equipment: a fine sieve a deep fryer, slotted spoon or spider and rasp

Roughly chop the raw shrimp 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 or spider and place on absorbent paper to absorb any excess oil. 

Serve with Ginger-Lime Dipping Sauce on the side.

Ginger-Lime Dipping Sauce:

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.

Cook's Note

*It's important that the shrimp are well chopped or the cakes won't hold together. **Panko, coarse Japanese bread crumbs, can be found in Asian markets or produce shops ***Can be found in Asian markets or produce shops

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Olive Oil Cake

Recipe courtesy of Michael Chiarello

Salmon Cakes

Recipe courtesy of Ina Garten

Coffee Angel Food Cake

Recipe courtesy of Sandra Lee

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Johnny Griddle Cakes

Recipe courtesy of Bobby Flay

Gina's Pimento Cheese Cakes

Recipe courtesy of The Neelys

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.