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SHRIMP AND CRAB CAKES WITH BABY SPINACH AND MANGO MAYO Recipe

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This recipe for SHRIMP AND CRAB CAKES WITH BABY SPINACH AND MANGO MAYO is from My Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Mango Mayonnaise:
1 cup finely chopped Mango
3 TBS of finely chopped green onion, green and white parts
3 TBS of finely chopped yellow bell pepper
1 tsp of Vietnamese garlic-chili sauce
2 TBS of chopped mint
1/2 cup good quality mayo
Salt

Cakes:
2 cups cooked crabmeat
2 cups cooked and chopped shrimp
2 TBS chopped fresh cilantro
1 TBS chopped fresh basil
1 TBS chopped red onion
1 teaspoon of salt
1/2 teaspoon of pepper
1/3 cup of mayo
1 1/2 cups of panko crumbs
2 eggs
Peanut oil for frying
8 cups of baby spinach

Directions:
Directions:
Mayonnaise:
1. Combine all the ingredients in a bowl, mix well and set aside.

Cakes:
1. Squeeze any excess liquids from crab and shrimp.
2. In bowl combine crab, shrimp, cilantro, basil, onion, salt, and pepper. Mix well. Add mayo, panko, eggs, and stir until the mixture hold together. Divide into 8 equal portions and form into cake 1/2 inch thick.
3. In heavy sauce pan heat oil over medium high heat. Fry cakes turning once for about 3 minutes on each side. (Can also cook on BBQ using a flat pan and spray)

Serve on top of cooked spinach with mango mayo.

Number Of Servings:
Number Of Servings:
About 6

 

 

 

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