Crab and Shrimp Cake with Southern Style Succotash and Curry Ponzu Emulsion

Name: Crab and Shrimp Cake with Southern Style Succotash and Curry Ponzu Emulsion
Ingredients: ¼ teaspoon cayenne pepper; ½ cup avocado mayonnaise; ½ teaspoon dry mustard; 1 tablespoon fresh thyme; 1½ cups fresh corn; 1 teaspoon Creole seasoning; ½ pound fresh okra, tops removed and sliced length wise; 4 ounces cooked shrimp, chopped; ¼ cup chicken stock; 1½ cups frozen, baby lima beans; 2 tablespoons grape seed oil; 1 tablespoon curry powder; ½ teaspoon smoked paprika; 1 pound jumbo lump crabmeat, drained and picked; 2 sprigs fresh thyme; 1 tablespoon Worcestershire sauce; ¼ cup red bell pepper, finely chopped; ½ teaspoon fresh ginger, minced; ½ pear peeled, cored and thinly sliced; ½ cup yellow onion, finely chopped; grape seed oil for frying; ½ cup coconut milk; 1 shallot, sliced; ½ cup gluten free panko bread crumbs; 1 bay leaf; 2 cloves garlic, minced; 1 teaspoon turmeric; 2 cups fire-roasted tomatoes, canned; 1 small red onion, chopped; Kosher salt and freshly ground pepper

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Crab and Shrimp Cake

2 eggs, beaten
½ cup avocado mayonnaise
¼ teaspoon <

Lunch

Method

Crab Cakes

Combine eggs, mayonnaise, pepper, paprika, mustard, Creole seasoning and Worcestershire sauce in a medium mixing bowl.
Mix thoroughly to fully incorporate flavors.
In a separate bowl, combine crabmeat, shrimp, onions, peppers, thyme and bread crumbs.
Add wet mix to crab mixture, and fold in.</