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: 2 eggs, beaten; Kosher salt and freshly ground pepper; 1 teaspoon red pepper flakes; 1½ cups frozen, baby lima beans; ½ teaspoon smoked paprika; 1½ cups fresh corn; 2 tablespoons apple cider vinegar; 2 teaspoons fresh thyme; ½ pound fresh okra, tops removed and sliced length wise; 2 cups fire-roasted tomatoes, canned; 1 tablespoon unsalted butter; 1 shallot, sliced; Kosher salt and fresh ground pepper; 2 cloves garlic, minced; 1 bay leaf; ½ teaspoon fresh ginger, minced; ½ pear peeled, cored and thinly sliced; ½ teaspoon dry mustard; 1 teaspoon smoked paprika; ¼ teaspoon cayenne pepper; ½ cup avocado mayonnaise; 4 ounces cooked shrimp, chopped; 1 pound jumbo lump crabmeat, drained and picked; 1 tablespoon Worcestershire sauce; 1 teaspoon Creole seasoning; ½ cup gluten free panko bread crumbs; 1 tablespoon fresh thyme; ¼ cup red bell pepper, finely chopped; ½ cup yellow onion, finely chopped; 2 garlic cloves, minced

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.</