Shrimp Crab Cakes
This recipe takes customer favorite crab cakes and adds shrimp. This dish also features fresh ginger, garlic, red onion, red pepper, Worcestershire sauce and Dijon mustard.
12 lb. shrimp 70/90, peeled, cleaned
81⁄2 lb. imitation crab, chopped
1⁄3 cup minced fresh ginger
1⁄3 cup minced garlic
2⁄3 cup fresh-squeezed lemon juice
1⁄3 cup lemon zest
11⁄4 lb. minced red onion
11⁄4 cups minced red pepper
1⁄3 cup Worcestershire sauce
1 cup Dijon mustard
13⁄4 cup mayonnaise
10 oz. minced cilantro
5 lb. bread crumbs
6 lb. crab claw meat
Butter for sautéing
1. Chop shrimp, roughly. Combine shrimp with all ingredients except crab claw meat and butter. When fully mixed, add crab claw meat and check for wetness. Add more bread crumbs if necessary.
2. Portion crab cakes using a 2 ½-ounce scoop. Shape scoops into patties and place in freezer for 1 hour.
3. Remove from freezer and pan sear crab cakes with a little butter. When brown on both sides, place cakes in 350°F oven and finish cooking through. Serve with side salad garnished with fruit.
Recipe by Corporate Image Dining Services, Stamford, Conn.