Shrimp And Crab Fritters With Chopped Salad And Roasted Red Pepper And Pickle Vinaigrette Recipes
COMPANY SHRIMP-AND-CRAB CAKES
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
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.
VIETNAMESE SHRIMP AND CRAB FRITTERS WITH CHILI-LIME SAUCE
Categories Fish Ginger Pepper Shellfish Appetizer Fry Halibut Shrimp Summer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 20 fritters
Number Of Ingredients 17
Steps:
- With machine running, drop garlic cloves through feed tube of processor and chop finely. Add sea bass and next 8 ingredients and process just until blended. Transfer to large bowl; stir in crabmeat, shrimp, cilantro and red bell pepper.
- Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F. Working in batches, drop rounded tablespoonfuls of fritter mixture into hot oil. Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes. Using slotted spoon, transfer cooked fritters to paper-towel-lined plate; drain.
- Arrange fritters on platter with lettuce leaves. Serve with Chili-Lime Sauce.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
SHRIMP AND CRAB FRITTERS WITH CHOPPED SALAD AND ROASTED RED PEPPER AND PICKLE VINAIGRETTE
Steps:
- Fill a deep, large skillet with about 1 1/2 inches vegetable or other light-colored oil. Heat the oil over medium heat until a 1-inch cube of bread browns to a deep golden color in a count of 40.
- In a large bowl, stir together the pancake mix and 1 1/4 cups of water to combine. Then, add the shrimp and break up the crab into little bits as you drop it in. Add the scallions, hot sauce, and seafood seasoning and stir to combine. Use 2 tablespoons to drop 2-inch fritters into the pan. Cook small batches of fritters, no more than 6 at a time-do not crowd the pan or you will cause the temperature to drop too far, too fast. The fritters should cook for 2 to 3 minutes on each side to a deep golden color. Remove to a plate lined with paper towels to drain, and season with salt while they are hot. The recipe should yield 16 to 20 pieces, 4 or 5 fritters per portion, depending on the uniformity of size.
- While the fritters are working, place the relish, roasted red pepper, lemon juice, and parsley in a food processor and turn it on. Stream in the EVOO to form the dressing, then stop the processor and season up the dressing with salt and pepper to taste.
- Combine the chopped lettuce with the celery and onions and toss with the vinaigrette. Adjust the seasoning. Arrange the tossed salad on a platter or individual plates. Top the salad with the fritters or serve alongside. Pass the lemon wedges or malt vinegar at the table to squeeze or pour over the fritters, if you wish.
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