CRAB CAKES WITH SHRIMP SAUCE (BRITISH VIRGIN ISLANDS)
This recipe was featured on week 37 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and the British Virgin Islands is my 37th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in The Sugar Mill Caribbean Cookbook.
Provided by GiddyUpGo
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Finely mince the shrimp and set aside, reserving the.
- Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
- When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
- Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
- Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
- Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
- Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
- Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
- To serve, pour the shrimp sauce over.
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KING CABDALE
[email protected]:D
Amo - Nyarkoh Prince
[email protected]I'll pass.
Phiwokazi KwelA
[email protected]Meh.
Tatiana Nicolas
[email protected]Not bad!
Sheraz Ahmed Aziz
[email protected]These crab cakes were delicious! I will definitely be making them again.
Eliza Banda
[email protected]I'm not sure what I did wrong, but my crab cakes fell apart when I tried to flip them. I think I need to practice a bit more.
Ajibola Ifeoluwani
[email protected]These crab cakes were a bit too dry for my taste. I think I would add some more mayonnaise next time.
Francois Beukes
[email protected]I love the crispy coating on these crab cakes. The shrimp sauce is also very flavorful.
Sunflower-Tie
[email protected]These crab cakes were easy to make and turned out great. I served them with a side of coleslaw and they were a perfect summer meal.
Aziza
[email protected]I've never had crab cakes before, but these were amazing! I will definitely be making them again.
Nosihle Khambule
[email protected]These crab cakes were a bit too oily for my taste. I think I would use less oil next time.
ZAW ZIP
[email protected]I'm not a huge fan of seafood, but I really enjoyed these crab cakes. They were very well made.
Sam Tocruray
[email protected]These crab cakes were a bit bland for my taste. I think I would add some more Old Bay seasoning next time.
Isaiah Murrell
[email protected]I love the combination of crab and shrimp in these cakes. The shrimp sauce is also very flavorful.
Marios Levent
[email protected]These crab cakes were easy to make and turned out perfectly. I served them with a side of tartar sauce and they were a hit!
Lloyd Papito
[email protected]I used fresh crab meat in my crab cakes and they were amazing! I will definitely be making this recipe again.
Lee Avis
[email protected]The crab cakes were delicious, but the shrimp sauce was a bit too spicy for my taste.
Tamzin-Teresa la Grange
[email protected]I've made this recipe several times now and it always turns out great. The crab cakes are crispy on the outside and tender on the inside.
Rizwanali Rizwan
[email protected]These crab cakes were a hit at my last dinner party! The shrimp sauce was the perfect complement to the crab cakes.