Shrimp and Crab Cakes with Spicy Citrus Remoulade Recipe

Yield: 8 or 9 cakes
Active Time: 20 minutes
Total Time: 1 hour (includes chilling)
Ease of Preparation: Easy

Ingredients

Shrimp and Crab Cakes:

• 1/4 cup mayonnaise
• 1 teaspoon seafood seasoning, such as Old Bay
• 2 tablespoons finely diced red onion (brunoise)
• 2 tablespoons finely diced red bell pepper (brunoise)
• 2 tablespoon finely diced green bell pepper (brunoise)
• 1/2 medium shrimp shrimp, peeled, tails removed, deveined and chopped
• 1/2 pound lump crab meat
• 1 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 3 tablespoons avocado oil
• 2 tablespoons unsalted butter

Remoulade:

• 1/2 cup mayonnaise
• 2 teaspoon sriracha or sambal oelek
• Zest and juice of 1/2 lemon
• 1 teaspoon seafood seasoning, such as Old Bay
• 1 teaspoon agave nectar
• Kosher salt and freshly ground black pepper

Directions

For the shrimp and crab cakes: Mix together the mayonnaise, seafood seasoning, red onion and both red and green bell pepper in a large bowl. Add the shrimp, crab meat and panko, then season with salt and black pepper. Form into 8 or 9 small patties (each 2 to 3 inches) and place on a platter. Cover with plastic wrap and refrigerate until chilled, about 30 minutes.

In a large nonstick skillet, heat the avocado oil and butter over medium high heat. Once the butter is melted, add the crab cakes and cook until golden brown, 2 to 3 minutes per side.

For the remoulade: Whisk together the mayonnaise, sriracha, lemon zest and juice, seafood seasoning, agave nectar and salt and black pepper to taste. Serve with the crab cakes.

Watch Lovely Bites Saturdays at 12 p.m. ET/PT, or stream full episodes on the Watch OWN app.