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La Belle Cuisine - More Seafood Recipes

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Corn-crusted Crab and Shrimp Cakes
with Summer Herbs Sauce

 

 

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Fresh Crab in Pike Street Market, Seattle, Washington, USA
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La Belle Cuisine

 


Corn-Crusted Crab and Shrimp Cakes
with Summer Herbs Sauce

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press

Alibris


(Serves 4)

“We make these crab cakes only in the summertime when the
New Jersey corn is at its best and the blue crabs from Maryland
are sweet, plump, and plentiful. Served with our creamy Summer
Herbs Sauce, these corn-crisped cakes are the tasty quintessence
of summer.”

Summer Herbs Sauce
1 cup homemade mayonnaise
(or store-bought)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
leaves and stems
2 tablespoons chopped fresh
basil leaves
2 tablespoons chopped fresh
tarragon leaves
2 tablespoons chopped fresh dill
2 tablespoons minced fresh chives
Minced zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Crab and Shrimp Cakes
8 ounces jumbo lump crabmeat,
picker over
8 ounces shrimp, peeled, deveined,
and roughly chopped
1 red bell pepper, finely diced
3 scallions, thinly sliced
1 celery rib, finely diced
1 cup fresh corn kernels
1/2 cup homemade mayonnaise
(or store-bought)
3/4 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup cornmeal
1/4 cup olive oil

1. Prepare the Summer Herbs Sauce: Combine all of the ingredients
in a small bowl and whisk together. Cover and refrigerate for 1 hour
before serving. The sauce will keep in the refrigerator for up to 3 days.
2. Combine the crabmeat, shrimp, bell pepper, scallions, celery, corn, mayonnaise, bread crumbs, egg, salt, and Tabasco in a large bowl;
mix well.
3. Place the cornmeal in a shallow dish. Shape the crab and shrimp
mixture into 8 equal cakes. Dredge each cake in the cornmeal to coat
both sides well.
4. In a large skillet set over medium-low heat, heat the oil until it ripples.
Carefully add 4 of the crab cakes and cook until golden brown and
cooked through, about 4 minutes on each side. Cook the remaining
cakes, adding more oil if necessary. Serve warm, with the
Summer Herbs Sauce.


More from 'The White Dog Cafe':
4th of July Buffet at The White Dog Cafe
Caribbean Feast at the White Dog Cafe
White Dog Cafe Cookbook
Featured Archive Recipes:
Garlic-Laced Shrimp Cakes,
Corn and Avocado Salsa

Louisiana Crab Cakes with Fresh
Tomato Tartar Sauce

Maryland Eastern Shore
Crab Cakes

 
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