Ingredients:
1 pound cooked crab meat, remove any shells or cartilage
3/4 cup brown rice cracker crumbs
1/4 cup heavy cream
3 tablespoons garlic aioli mayonnaise
2 tablespoons cilantro, minced
6 green onions, trimmed and minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon white pepper
2-3 teaspoons paprika to taste
3 tablespoons white rice flour flour
1 egg
2 tablespoons olive oil or butter
Directions:
1) In a large bowl, combine crab meat, crumbs, cream, mayonnaise, cilantro, green onions, salt, pepper, flour and paprika. Moisten hands with water and form crab mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour.
2) Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. I served my crab cakes with truffle oil mashed potatoes and a fresh garlic-basil creamed aioli.
- 2 Tbsp. Cajun Spice Mix
- ½ Cup Butter
- 7 Cloves Garlic, crushed and minced
- 1 Bay Leaf
- Juice from 1 large fresh lime
- ½ Cup beer (I used New Belgium’s Mothership Wit)
- ¼ Cup Worcestershire sauce
- 1 lb Large Key West Shrimp (shell on)
- ½ Cup Heavy Cream
In a medium sauce pan melt butter and toss in garlic. Cook until garlic starts to caramelize. Add ¼ cup beer, Worcestershire, Bay Leaf, Lime Juice, and Cajun Spice Mix, bring to a boil. Reduce heat to medium, boil uncovered for 20 minutes. After sauce has reduced some, add remaining beer and shrimp. Arrange shrimp into one layer in the pan, adding more beer to cover the shrimp. For each extra ¼ cup beer, add 1 Tbsp. Worcestershire sauce and ½ Tbsp. Cajun spice mix. Cover and cook on medium-low heat for 10-15 minutes, or until shrimp are tender. Remove sauce from heat, remove shrimp from sauce. Add heavy cream to the sauce mixture, stirring until mixture becomes blended. Return to medium low heat for a few minutes and return shrimp to sauce.
- 1/4 cup Crushed Sea Salt
- 2 Tbsp. Cayenne Pepper
- 2 Tbsp. Paprika
- 1½ Tbsp. Onion Powder
- 1½ Tbsp. Garlic Powder
- 1 Tbsp. Fresh Ground Black Pepper
- 1 Tbsp. Fresh Ground White Pepper
- 2 tsp. Coriander Powder
- 2 tsp. Dried Basil
- 2 tsp. Dried Thyme
- 1 tsp. Crushed Red Pepper
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Ground Mediterranean Oregano
- ¼ tsp. Ground Spicy Mustard
- ¼ tsp. Ground Cloves
Mix all ingredients together in a bowl until distributed evenly. Store in an airtight container. Makes approximately 6 ounces of spice.
