Shrimp and Crab Cakes

shrimp crab cakes
Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

Always a favorite, but with some new flavors, these sauteéd shrimp and crab cakes are served with Avocado-Mango Salsa atop a bed of mesclun greens.

Ingredients

4 ripe avocados, diced
2 cups ripe mango
1 cup onion, diced
1⁄3 cup lime juice
1 jalapeño, minced
1⁄4 cup cilantro, chopped
2 eggs, lightly beaten
1⁄2 cup mayonnaise
1 tbsp. smoked paprika
2 tbsp. lemon juice
1⁄2 cup cilantro, chopped
12 oz. bay shrimp, chopped
24 oz. crabmeat, picked over
2 cups roasted corn kernels
6 cups breadcrumbs
Vegetable oil, for frying
Mesclun greens, if desired
 

Steps

1. In a bowl, combine avocado, mango, onion, lime juice, jalapeño and cilantro. Season and reserve refrigerated.

2. In another bowl, whisk together eggs, mayonnaise, smoked paprika and lemon juice. Fold in cilantro, shrimp, crabmeat, corn and 1 cup breadcrumbs. Season to taste.

3. In a separate bowl, place remaining breadcrumbs. Per order, form 2 small cakes with approx. 21⁄2 oz. shrimp mixture each and drop into breadcrumbs, coating all sides.

4. In a heavy skillet over medium-high heat, sauté cakes in hot oil until brown and crispy, approx. 4-5 min. per side. Drain and transfer to a plate. Serve 2 cakes with avocado-mango salsa atop mesclun greens, if desired.
 

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources