Recipe: Shrimp and Crab Cakes with Roasted Garlic Aoili

Roasted Garlic Mayonnaise
1 head garlic
1 tablespoon olive oil
2/3 cup light mayonnaise
  1. Preheat oven to 375 degrees.
  2. Turn garlic onto its side, and slice about 1/4 inch off the top (pointy end) of the garlic, to expose the tops of the cloves inside.
  3. Place garlic atop a sheet of aluminum foil. Drizzle olive oil over garlic, then S&P. Wrap foil over top of garlic and place in oven proof dish (optional) and bake for 45 minutes.
  4. Unwrap foil, then squeeze garlic cloves out of papery skins. Combine with mayonnaise and S&P to taste.
Note: Light mayonnaise is my favorite. Low-fat is not good, regular is a little rich. I find "light" just right.
Shrimp and Crab Cakes
1/4 cup onion, chopped finely
1/4 cup celery, chopped finely
1/2 pound shrimp, coarsely chopped
1/2 pound crabmeat, drained, shell pieces removed
1/4 cup (1 oz) grated parmesan
1/2 teaspoon salt
2 egg whites and 1 whole egg beaten
1 cup Panko (Japanese bread crumbs, or substitute un-seasoned bread crumbs.
  1. Add a small amount of olive oil to a pan and saute onion and celery for 2-3 minutes. Remove and cool.
  2. Combine shrimp, crab, cheese, salt, eggs and vegetables. Stir, then add breadcrumbs.
  3. Form patties, either large (about 4 cakes) or bite-sized (up to 10-12) cakes.
  4. Add a small drizzle of oil to pan, and saute cakes until lightly browned, turning once. 3-4 minutes for small cakes; 5-6 minutes for large.

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