Crab Shrimp Cakes with Honeydew and Green Curry
From davidwhittaker 18 years ago
- 10 minutes to make
- Serves 4
This light, delicious meal comes from Light Bistro in Cleveland, OH. Each crab cake has only 3 grams of fat and less than 80 calories. These are very easy to make and look beautiful when presented.
Ingredients
- crab Cakes: shopping list
- 8 oz Jumbo lump Blue crab Meat shopping list
- 4 oz organic Texas Bay shrimp shopping list
- 2 oz egg whites shopping list
- 1 tbsp. fresh cilantro (chopped) shopping list
- 1 tbsp. fresh chives (chopped) shopping list
- pinch Grey sea salt shopping list
- pinch fresh ground black pepper shopping list
- Sauce: shopping list
- ½ honeydew melon shopping list
- 2 tsp. green curry shopping list
- 2 Tbsp. Ohio Honey shopping list
- Pinch of Grey sea salt shopping list
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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