Crabby Grit N Shrimp Cakes With Luscious Lemon Sauce Recipes

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SHRIMP CAKES RECIPE



Shrimp Cakes Recipe image

Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

Provided by Paige Grandjean

Categories     Shrimp

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 pound large peeled, deveined raw shrimp, cut into 1⁄2-inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten
2 minced scallions (about 1⁄3 cup) plus more, sliced, for garnish
1/2 teaspoon lemon zest, plus 1 1⁄2 Tbsp. fresh juice, divided
1 1/2 cups panko breadcrumbs, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon smoked paprika, divided
1/2 cup mayonnaise
2 teaspoons refrigerated prepared horseradish
4 tablespoons canola oil
Lemon wedges, for serving

Steps:

  • Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
  • Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.

SHRIMP SAUCE



Shrimp Sauce image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 cup sliced mushrooms
3 tablespoons flour
1 tablespoon tomato paste
1 1/2 cups liquid: 1/2 cup each of fish and chicken stock and milk
Salt and pepper
1 pound (net) peeled, deveined shrimp, steamed through, coarsely chopped
Milk or heavy cream to thin if needed
1/4 cup or more of snipped chives for garnish

Steps:

  • In small saucepan heat butter. Add mushrooms and cook for 3 to 4 minutes or until softened. Whisk in flour and cook for a couple of minutes to cook out the raw flour taste. Whisk in the tomato paste, then the liquid and bring to a simmer for a couple of minutes. Season with salt and pepper.
  • Stir in shrimp, cover and simmer a minute just until cooked through. Whisk in additional milk or heavy cream to adjust the consistency. Finish with chives, and adjust the seasoning. Spoon this over hot biscuits and serve with steamed snow or sugar snap peas.

MUSSELS IN WHITE WINE AND MEYER LEMON SAUCE



Mussels in White Wine and Meyer Lemon Sauce image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup (8 tablespoons) unsalted butter, plus more for the bread
4 shallots, minced
1 cup fresh parsley leaves, chopped
1 cup good white wine
1 teaspoon freshly cracked pepper
1/2 teaspoon sea salt
6 Meyer lemons, juiced
2 pounds fresh mussels, cleaned
Crusty bread, for serving
1 clove garlic

Steps:

  • Heat the butter in a large pot over medium heat. Saute the shallots until opaque, a few minutes. Add the parsley, wine, pepper, sea salt and lemon juice. Turn the heat up to high and bring the mixture to a boil. Let reduce for 3 minutes. Add the mussels, cover and shake the pot every minute so that the mussels cook evenly. When the mussels open, they're done. Discard any unopened ones.
  • Toast the bread, rub with the garlic clove and spread with butter. Spoon 6 to 8 mussels into each bowl and add 2 slices of bread.

OPENLY CRABBY



Openly Crabby image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound jumbo lump crabmeat, picked through
2 tablespoons mayonnaise
2 teaspoons dijon mustard
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 scallion, thinly sliced
Kosher salt
4 slices Texas toast
4 tablespoons unsalted butter, melted
3 ounces monterey jack cheese (half grated, half thinly sliced)
1 bunch asparagus, trimmed and halved lengthwise
Freshly ground black pepper

Steps:

  • Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. Set aside.
  • Preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. Place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. Sprinkle with the grated cheese.
  • Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus.
  • Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes.

CRAB 'N' SHRIMP STUFFED TAMALES



Crab 'n' Shrimp Stuffed Tamales image

Provided by Guy Fieri

Time 1h25m

Yield 6 servings

Number Of Ingredients 22

1 1/2 tablespoons melted butter
3/4 tablespoon salt
16 tamale husks
1 pound medium (21/25 count) shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1/2 pint picked jumbo lump crabmeat
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Juice of 1/2 a lime
1 1/2 cups masa harina
1 dried New Mexico or California chile pepper
Extra-virgin olive oil
1/2 fennel bulb, sliced
1/2 medium onion, diced
1 clove garlic, sliced
1/2 cup dry white wine
2 tablespoons ground cumin
One 28-ounce can fire roasted tomatoes, such as Glen Muir
Kosher salt and freshly cracked black pepper

Steps:

  • For the seafood stuffing: Roughly chop the shrimp up into chunky pieces. Set a large saute pan over high heat. Add the olive oil and garlic. Once the garlic begins to sizzle, add the shrimp. Saute until just pink, about 2 minutes, and then add the crabmeat. Season with the cumin, paprika and some salt and pepper. Gently fold the mixture together, and then shut off the heat and add the lime juice. Allow to cool. Divide the mixture; you will use one half to stuff the tamales, and one half for the seafood sauce.
  • For the tamales: Mix the masa, 1 1/4 cups water, butter and salt into a thick paste. To prepare the tamales, set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Add 2 tablespoons of seafood stuffing to the center. Fold one edge of the husk to the center, and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
  • Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
  • For the red seafood sauce: First, rehydrate the chile pepper. Place the dried chile in a cup of hot water and let sit for 10 minutes.
  • Set a medium saucepan over medium-high heat. Add a drizzle of olive oil and saute the fennel, onion and garlic until translucent and fragrant, 5 to 7 minutes. Deglaze with the white wine, and then simmer to evaporate some of the wine, 2 to 3 minutes. Add the cumin, chile pepper, the water from the chile pepper and the can of tomatoes. Season with salt and pepper and bring to a simmer. Cook until the liquid reduces and the flavors come together, about 20 minutes. Blend until smooth with a stick blender, and then fold in the remaining half of the seafood stuffing. Taste and season once more if needed. Serve the red seafood sauce over the crab and shrimp tamales.

COMPANY SHRIMP-AND-CRAB CAKES



Company Shrimp-and-Crab Cakes image

The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

1 large egg, beaten
1/4 cup dry bread crumbs
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped sweet yellow pepper
1/2 pound lump crabmeat, drained
1/2 pound peeled and deveined cooked shrimp, finely chopped
1/2 cup panko bread crumbs
1/4 cup olive oil
LEMONY DIPPING SAUCE:
1/2 cup Miracle Whip
1/4 cup sour cream
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
2 teaspoons lemon juice

Steps:

  • In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

GINGER-LEMON SAUCE



Ginger-Lemon Sauce image

Provided by Food Network

Time 15m

Yield About 1/4 cup sauce

Number Of Ingredients 4

1 2-inch knob gingerroot, peeled
4 teaspoons freshly-squeezed lemon juice
4 teaspoons Thai fish sauce
1 teaspoon granulated sugar

Steps:

  • Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;

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