Shrimp and Crab Cakes
Show: Cookworks
Episode: Shrimp and Crab
Rate This RecipeRead users' reviews (5)
- Recipe categories: Shellfish, Shrimp, Crab, Dairy,
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Total Reviews: 5
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By jools1961
on December 06, 2010
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Fabulous recipe. The Kaffir Lime leaves made it super special, I cooked it here in Australia, I didnt have too much crab so I used a little fresh ocean perch which is a soft white fish. Gotta use the panko breadcrumbs, I shallow fried them in peanut oil. The ginger lime sauce is easy and finished off the recipe perfectly. Next time I am going to try the recipe with just fish and prawn, then I might try chicken mince,this recipe is a winner. To make sure it isnt too wet - FOLLOW THE DIRECTIONS THEN DONT OVERCOOK!!!
By wig302_10806455
Royersford, PA
on July 26, 2008
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Great cakes. Bake at 400 instead of deep frying. Well worth it and the sauce is worth it. Panko is the key
By niglet_7788298
shelby twp, MI
on May 27, 2007
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FIRST OF ALL THE CAKES WERE WAY TO LOOSE FOR FRYING! I ENDED UP WITH A FRYING PAN FULL OF OIL AND BITS AND PIECES OF CRAB CAKE. LOOKED LIKE CRAB SOUP! SO I TOLD MY GIRL FRIEND THAT MY OVEN BROKE AND WE ENDED UP AT RED LOBSTER! STAY AWAY FROM THIS ONE...
By dbigley_942280
san diego, CA
on January 25, 2005
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This is fabulous.
I didn't deep fry them....I pan fried instead and they were the best crabcakes I have ever had.
The dipping sauce is so fantastic, and could be used on many things. It's a lot like the Cheesecake Factory's cilantro sause use with lettuce roll ups.
This recipe is a little bit of fwork, but worth the effort
By julieann1_472472
Madison, WI
on November 13, 2004
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not the greatest--will try another recipe for crab cakes before I make this one again. The sauce was fab!