CRAB & SHRIMP CAKES

For those of you who check in regularly you've probably noticed I've been MIA for a while. We've been to Ireland for a quick trip and I've been doing a lot of private parties, so as much as I want to do more blogs, finding the time is tough. But enough excuses. I'm back and hopefully you're back with me and ready for a new recipe. This is one I made for my clients last week which they loved. If you've been reading my recipes you know that I aim to make healthier meals so rest assured this is no different. Using Veganaise or light mayo is an excellent healthy option for substituting the high-calorie high-fat original, just in time for bikini season. The Mrs. told me that one.

Recipe:

1/2 lb. fresh crab meat

1 lb. medium shrimp - peeled & de-veined

1/2 med. red pepper - fine dice

1/2 med. yellow pepper - fine dice

1/2 med. red onion - fine dice

2 tsp. chives - finely chopped

1 lemon - zested

1 tbsp. chopped capers

1 tbsp. veganaise or light mayo

olive oil

S&P

Start by sauteing the peppers and onion on medium low heat in 1 tbsp. olive oil 'til soft. In a food processor, pulse raw shrimp for a couple of seconds. Don't puree as you want a coarse texture. Add to crab meat and refrigerate. Once pepper mixture is cool add to seafood along with remainder of ingredients. In medium saute pan, saute a small portion on medium heat in a drizzle of olive oil to test for seasoning. Once tasted, season with S&P. Form crabcakes into individual size portions. 

To finish dish, pre-heat saute pan on medium heat with 1 tbsp. olive oil. Sear each side 'till golden brown, 3-4 mins. approx. Once all cakes are seared cook in pre-heated 375 degree oven for 5-6 mins. 

These are great either for lunch with a salad or for dinner with rice and vegetables.

TIP: Buy FRESH crab meat. It's a bit more expensive but the flavor is worth it especially since it's not going to be slathered in mayo so you'll actually taste it.