How to make it

  • In a blender or food processor puree shrimp and egg whites until roughly pureed
  • Fold pureed shrimp, crab meat, cilantro, chives, salt and pepper together being carefull not to break up the crab
  • Form into 3 ounce portions and refridgerate for 1 hour
  • Lightly sear the crab cake on each side for 1 minute until lightly browned then bake in a 350 degree oven for 5-7 minutes until the cake has a firm texture
  • To make the sauce, puree ½ honeydew melon, 2 tsp. green curry, 2 Tbsp. Ohio Honey, and a pinch of Grey Sea salt
  • Serve over the crab cakes over the sauce and top with yellow pepper ceviche

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