Directions:
- In a blender or food processor puree shrimp and egg whites until roughly pureed
- Fold pureed shrimp, crab meat, cilantro, chives, salt and pepper together being carefull not to break up the crab
- Form into 3 ounce portions and refridgerate for 1 hour
- Lightly sear the crab cake on each side for 1 minute until lightly browned then bake in a 350 degree oven for 5-7 minutes until the cake has a firm texture
- To make the sauce, puree 1/2 honeydew melon, 2 tsp. green curry, 2 Tbsp. Ohio Honey, and a pinch of Grey Sea salt
- Serve over the crab cakes over the sauce and top with yellow pepper ceviche
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.38 Kcal (596 kJ) | ||
| Calories from fat | 11.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 2% | |
|---|---|---|---|
| Cholesterol | 74.22mg | 25% | |
| Sodium | 253.98mg | 11% | |
| Potassium | 326.91mg | 7% | |
| Total Carbs | 14.96g | 5% | |
| Sugars | 10.74g | 43% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 24.8mg | 41% | |
| Iron | 19.7mg | 109% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 60.94 Kcal (255 kJ) | ||
| Calories from fat | 5.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 2% | |
|---|---|---|---|
| Cholesterol | 31.77mg | 25% | |
| Sodium | 108.71mg | 11% | |
| Potassium | 139.93mg | 7% | |
| Total Carbs | 6.4g | 5% | |
| Sugars | 4.6g | 43% | |
| Dietary Fiber | 0.75g | 7% | |
| Protein | 7.84g | 37% | |
| Vitamin C | 10.6mg | 41% | |
| Iron | 8.4mg | 109% | |
| Calcium | 22.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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