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

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

FSD Resources