The Landings & Bay Colony
20
From the Kitchen of
Chef Udo Mueller
Executive Chef at Coral Ridge Country Club
Food & Dining
Crab & Shrimp Cake
in a Spicy Sweet & Sour Sauce
Serving Size:4 –Preparation Time: 1:30
Amount
Measure
Ingredient –Preparation Method
1/2
pound
crab meat
1/2
pound
shrimps, cooked and chopped
2
each
eggs
1
dash
cayenne pepper
1/2
cup
saltine crackers – crumbs for filling
saltine crackers – crumbs for breading
1
teaspoon
cilantro – chopped
1
teaspoon
dill – chopped
1
tablespoon
mayonnaise
1
teaspoon
old bay seasoning
1
each
lemon juice
1
teaspoon
dijon mustard
1/2
teaspoon
garlic – chopped
1/2
each
red bell pepper – small diced
For the Sauce:
1
tablespoon
garlic – chopped
1
tablespoon
ginger – chopped
1
ounce
red onion – diced
2
ounces
red bell pepper – diced
2
ounces
green bell pepper – diced
8
ounces
ketchup
2
ounces
cantaloupe melon – diced
1
each
scallion – chopped
1
ounce
sugar
1
fluid ounce
rice vinegar
2
fluid ounces
white wine
2
fluid ounces
clam juice
1
each
bay leaf
1
teaspoon
hot chili pepper flakes
Instructions:
In a bowl mix the eggs, garlic, mustard, herbs and spices until well blended.
Cut the shrimp into small pieces. Add the crab meat, shrimps, and peppers into
the egg mix. Now add cracker crumbs as needed. Don't make it to dry.
Portion it into 6 oz portions, dip in cracker crumbs and sauté them in a pan with
oil to a golden brown on both sides. Finish them in a preheated 400˚F oven
for approx. 7-10 minutes.
For the sauce, heat the sugar in a pot until liquid and golden brown.
Add the vinegar and white wine. Be careful, this is very hot, set aside.
Sauté the onions, garlic and ginger until translucent. Add the pepper flakes, bay
leaf and bell peppers and sauté for 1 minute. Add the ketchup and while stirring,
add the clam juice and sugar mix, bring to a boil and add the melon.
To serve, place the sauce on a plate, sprinkle with the scallion and center the
crab-shrimp cake on top.