Crab & Shrimp Cakes w/ Chipotle Mayo Print Email


Crab and Shrimp Cakes

1/2 pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet
1/2 pound cooked bay (baby shrimp)
One 5.6-ounce jar Devonshire cream (1 cup plus two tablespoons), at room temperature
12 saltine crackers, finely ground in a food processor or blender (about 6 tablespoons)
3 tablespoons finely chopped fresh chives
1 tablespoon plus 1 teaspoon fresh lemon juice
Heaping 1/2 teaspoon finely chopped jarred hot peppers (such as cherry peppers), stems and seeds removed

Heaping 1/2 teaspoon cayenne
About 1/2 cup all-purpose flour, for dredging
1/2 cup canola or peanut oil
8 cups loosely packed prewashed mixed baby greens
Spicy Chipotle Mayo

Combine the crabmeat, shrimp, Devonshire cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly. Cover and refrigerate 20 minutes

Remove the crab and shrimp mixture from the refrigerator and form the mixture into 8 equal size patties, about 3 inches round 1/2- to 3/4-inch thick. Press the cakes together firmly so they don't break apart during cooking. Pour about 1/2 cup flour on a plate and dredge the cakes in the flour to coat all sides.

To cook the cakes, place 2 large nonstick skillets over high heat, add 1/4 cup oil to each skillet, and heat for 2 minutes. Place 4 cakes in each skillet and cook until golden brown on one side, about 1 1/2 minutes. Turn carefully so the cakes don't break, reduce the heat to medium, and cook 1 minute on the second side. Remove the cakes from the oil and place on paper towels to drain.

Scatter the green on each of 4 plates, dividing them evenly. Place 2 crab cakes on each plate and spoon a dollop of the Spicy Chipotle Mayonnaise alongside. Serve with additional mayonnaise on the side.