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Sweet Potato Shrimp & Crab Cakes with Remoulade Recipe

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This recipe for Sweet Potato Shrimp & Crab Cakes with Remoulade, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Bouquet Woods
Added: Saturday, April 22, 2006


Shrimp & Crab Cakes:
1 lb sweet potatoes, cubed
1 lb russet potatoes, cubed
1 C whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 tsp. whole black peppercorns
1/2 lb fresh jumbo lump crabmeat
1/2 lb shrimp
2 tsp. salt
2 T unsalted butter
1/2 bunch of chives, finely chopped
3 C bread crumbs
5 T vegetable oil, for frying
lemon slices, for garnish
2 C mayonnaise
1 tsp Dijon mustard
2 T cornichons or sour gherkins, minced
3 T capers, minced
1 garlic clove, minced
2 T chopped parsely
1 T chopped tarragon
1 1/2 anchovies, minced
Several dashes of hot pepper

Put potatoes in a large pot and cover with cold water. Add salt
and bring to a boil. Simmer for about 20 minutes until fork
tender. Drain potatoes and make sure they are dry. Mash in a
large bowl until there are no lumps. While potatoes are
cooking, heat milk, garlic, thyme, bay leaves, peppercorns
and 1 T of butter in a lage saucepan over medium heat. Do
not let this boil. Using a sieve, strain the milk and herbs into
the potatoes and mix thoroughly. Add the chopped chives and
season with salt and pepper.
Check crabmeat for pieces of shell; peel and devein shrimp.
Fold carefully into potatoes. Using your hands shape the
mixture into medium sized patties, taking care to flatten out
the centers and smooth out the top. Roll them in bread
crumbs and shake off excess. Coat a large non-stick skillet
with a 1/4 inch of oil and heat over a medium heat until it
begins to smoke slightly. Pan-fry the cakes until brown, about
5 minutes on each side turning carefully with a spatula.
Remove from pan and serve on a large flat dish with
Remoulade and lemon garnish.
Remoulade: Mix all ingredients together in a bowl and
refrigerate 30 min. before serving.

Number Of Servings:
Number Of Servings:
6-8 Servings
Preparation Time:
Preparation Time:
Prep Time: 30min. Cook Time: 35 min.
Personal Notes:
Personal Notes:
This recipe won the heart of my once boyfriend, now happy
husband, Bennett. It's so yummy. Make extra and freeze for the
nights when you want something fabulous but don't have time to
cook. Serve with green salad.




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