Serves 8-10 crab cakes
- 1 lb – jumbo lump crab meat
- 1/2 lb – Shrimp – shelled, deveined & finely chopped
- 2 egg whites
- 1/4 cup – heavy cream
- 1 1/2 tspn – salt
- 1/4 tspn – black pepper
- 2 TBSP – cilantro, finely chopped
- 3 green onions, chopped including the greens
- 1 zest of whole lime
- 1 1/2 cups – bread crumbs (optional)
- 3 TBSP – vegetable oil
Prepare a baking sheet by rubbing thin coat of oil (pam) and setting aside
With a mixer, beat the egg whites until frothy – about 4 minutes. Stir in all the ingredients except the crab, shrimp panko & vegetable oil. Stir in the shrimp evenly to the mixture. Fold in the crab and combine together gently making sure not to break up the crab lumps. Form the mixture into 2”-2½” balls and place on the greased cooking sheet. Refrigerate crab for at least 30 minutes to firm up.
Pre-heat a frying pan to medium hot with the vegetable oil. Repeatedly place some panko on your palm and squish each crab ball to 1/2“ thick patty and add panko to coat the top side of the patty and place in pan. Fry for 3 minutes per side for golden brown color. Serve with garlic and lime Aioli Sauce or Remoulade