Fishes & seafood , Starters & aperos , Main dishes

Shrimp and crab cakes

Name: Shrimp and crab cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 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

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Ingredients
Preparation
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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

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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!

Our sommeliers suggest

Ken Forrester Petit Chenin Blanc 2017

Shhh. don't say it too loud! We don't want that to change. Nose of green apple, a little lime, with a chalky touch that rounds it out. The wine has grip, a nice roundness and sparkle. The ideal companion for these crab cakes. See the product

Miss Ghost, La Pécheresse, 4.5%

These cakes are eaten with a lemon wedge, always. A gose does the same job, with its lime, its pepper and an acidity that cuts through the frying. Its salt brings the seafood back to the front while the breading stays crisp. 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!

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