Fishes & seafood , Starters & aperos , Main dishes

Shrimp and crab cakes

Name: Shrimp and crab cakes
Prep time: 30 min
Cook time: 15 min
Yield: 12 cakes
Cuisine: Québécoise
Ingredients: 1/2 cup mayonnaise; 1 tablespoon smoked paprika; 2 pinches of chipotle peppers (or more to taste); 1 teaspoon lemon juice; Salt and pepper from the mill; 1/4 cup milk; 1 cup Panko bread crumbs; 200g crab meat, finely chopped; 680g raw shrimp size 91-110, shelled and tail removed, coarsely chopped; 2 eggs; 1/4 cup mayonnaise; 2 tablespoons finely chopped green onions; 1 tablespoon Dijon mustard; 1 tablespoon paprika; 1/2 tablespoon Provence herbs; The zest of 1/2 lemon; Olive oil; Salt and pepper from the mill

Preparation 30 min
Cooking 15 min
Servings 12 cakes
Freezing Absolutely

Who does not like crab cakes? In these shrimp and crab cakes, there are plenty of good ingredients that will make you drool with joy. The mixture is a little soft, but that’s what makes them so tasty and juicy. To serve as a starter on a small salad or as a main course with steamed vegetables and a good rice!

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Ingredients for the smoked paprika mayonnaise

1/2 cup mayonnaise
1 tablespoon smoked paprika
2 pinches of chipotle peppers (or more to taste)
1 teaspoon lemon juice
Salt and pepper from the mill

Ingredients for the cakes

1/4 cup milk
1 cup Panko bread crumbs
200g crab meat, finely chopped
680g raw shrimp size 91-110, shelled and tail removed, coarsely chopped
2 eggs
1/4 cup mayonnaise
2 tablespoons finely chopped green onions
1 tablespoon Dijon mustard
1 tablespoon paprika
1/2 tablespoon Provence herbs
The zest of 1/2 lemon
Olive oil
Salt and pepper from the mill

Preparation

Pour the mayonnaise ingredients into a bowl and season with salt and pepper. Mix well and reserve in the fridge.
In a bowl, pour the milk and Panko and toss. Let it soak for a few minutes.
In a large bowl, with the exception of olive oil, add the remaining ingredients for the croquettes and the Panko mix, then season with salt and pepper. Mix well and form cakes about 1.5 cm thick. (The mix will be relatively soft, so gently put them in the pan as you go.)
In a skillet over medium heat, add a drizzle of olive oil and sear the cakes a small amount at a time, about 4 minutes per side. Flip gently. Add oil as needed. Serve immediately and accompany with spicy mayo and lemon wedges. You want to impress and change? Serve these cakes in a luxury hamburger!

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To help you make this recipe

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Ken Forrester Petit Chenin Blanc 2017

Shhhhh ... do not talk too loud! Because at $ 13.55, this little jewel made of Chenin is a small find that really gives us A LOT for our money. We do not want it to change ... Nose of green apple, a little lime and with a small limestone side that completes the whole. The wine has grain, a beautiful roundness and shine. The perfect companion for these croquettes. See the product

Miss Ghost, La Pécheresse, 4.5%

Gose of German inspiration, the Miss Ghost was embellished with pepper lime. Acidulated and saline, it offers frank notes of coriander, lime and pepper. Its frank citrus fragrances will resound with the zest of lemon mayonnaise while its salty notes will remind you of the fresh notes of seafood. Acidulated, this beer will be the slice of lemon you love with your croquettes! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Ken Forrester Petit Chenin Blanc 2017

Miss Ghost, La Pécheresse, 4.5%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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