Maine Crab and Shrimp Cakes with a Caribbean Remoulade

By Chef MIchael Salmon

serves 6

1/2 pound Maine shrimp meat (titi or small raw shrimp)

2 Tablespoons olive oil

1/4 pound fresh Maine crabmeat (preferably Peeky Toe crabmeat)

1 large egg

1 Tablespoon minced red onion

2 Tablespoons finely chopped celery

2 Tablespoons finely chopped red bell pepper

1/2 cup mayonnaise

1 1/2 cups panko bread crumbs (Japanese)

1/2 teaspoon fresh thyme leaves, chopped

1/2 teaspoon Caribbean dry spice mix (recipe, page 169 of 1st cookbook)

2 Tablespoons canola oil

12 large raw shrimp, peeled and deveined

1 teaspoon olive oil

2 cloves garlic, minced

kosher salt and freshly grated black pepper

Caribbean remoulade (recipe below)

Sweet corn relish (recipe below)

6 fresh thyme sprigs for garnish


1.   Drain the Maine shrimp and remove any shell fragments. Pat dry with paper towels.

2.   In a medium sauté pan, heat the olive oil over medium-high heat and sauté the Maine shrimp for 1 minute. Squeeze the excess water from the crabmeat, and place the crabmeat in a large bowl. Add the cooked shrimp, egg, red onion, celery, red bell pepper, mayonnaise, 1/2 cup of the panko breadcrumbs, thyme and Caribbean dry spice mix. Stir to combine.

3.   Portion the crabmeat mixture into 12 balls and pat down, forming the balls into 3/4-inch high disks. One by one, set the cakes into a bowl with the remaining panko breadcrumbs to coat, pressing slightly and coating on both sides.

4.   Preheat the oven to 300 degrees. Coat the shrimp with the olive oil, garlic and salt and pepper.

5.   Heat a large skillet over medium-high heat. Sauté the crab cakes in 2 Tablespoons canola oil for 2 minutes on each side, until golden brown. Transfer to a baking sheet and keep warm in a 300-degree oven.

6.   Wipe out the sauté pan with a paper towel and return to the heat. When hot, add the shrimp and cook for 30 seconds on each side, or until they become opaque.

7.   To serve, place two crab cakes in the center of the plates, leaning one of them on the other. Place a 2-Tablespoon dollop of Caribbean remoulade in front of the crab cakes and a mound of Sweet corn relish behind them. Place a shrimp on the top of each crab cake. Garnish with fresh thyme sprigs.


Caribbean Remoulade

1/2 cup mayonnaise

1/2 teaspoon Caribbean dry spice mix

1 Tablespoon finely chopped red bell pepper

1 teaspoon capers, chopped

pinch of salt


  1. Combine all ingredients and mix well. Can be made up to 2 days in advance if covered and refrigerated.


Sweet Corn Relish

2 ears fresh corn on the cob

1 Tablespoon minced red onion

2 Tablespoons finely chopped red bell pepper

3 Tablespoons coarsely chopped cilantro

1 lime, juiced

2 teaspoons extra virgin olive oil

kosher salt and freshly ground black pepper to taste


  1. Cut the corn off the cob and blanch in a small pot of salted boiling water for 2 minutes. Strain off water and place the corn in a medium-sized bowl. Spread out to cool. Add the remaining ingredients and toss. The relish should be made at least 2 hours in advance to allow the flavors to combine. It can be made up to 2 days in advance if covered and refrigerated.


 
 

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