Shrimp & Rock Crab Cake Recipe

Inspired by The Firehouse Restaurant

Time1h

Serves4

Cilantro-lime aioli, candied orange, micro herb salad

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Ingredients

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Shrimp & Rock Crab Cake

8.82 oz (250 grams) Shrimp, peeled and deveined

7.05 oz (200 grams) rock crab meat

1 cup breadcrumbs

3 tablespoons Mayonnaise

1 tablespoon Dijon mustard

1 large Egg

2 tablespoons Green onions, chopped

2 tablespoons parsley, chopped

1 teaspoon Old Bay seasoning

to taste Celtic sea salt

to taste black pepper

as needed oil for frying

Method

Preparation

Prepare the Crab Cakes

In a large bowl, combine the shrimp, rock crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.

Form the Cakes

Shape the mixture into patties, about 2 inches in diameter and 1 inch thick. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them firm up.

Cook the Cakes

Heat oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and drain on paper towels.

Prepare the Aioli

In a small bowl, combine mayonnaise, lime juice, cilantro, salt, and pepper to taste. Mix until smooth.

Serve

Place the crab cakes on a plate, drizzle with cilantro-lime aioli, and garnish with candied orange and micro herb salad.