Crab Shrimp Cakes With Honeydew And Green Curry |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This light, delicious meal comes from Light Bistro in Cleveland, OH. Each crab cake has only 3 grams of fat and less than 80 calories. These are very easy to make and look beautiful when presented. Ingredients:
crab cakes |
8 oz jumbo lump blue crab meat |
4 oz organic texas bay shrimp |
2 oz egg whites |
1 tbsp. fresh cilantro (chopped) |
1 tbsp. fresh chives (chopped) |
pinch grey sea salt |
pinch fresh ground black pepper |
sauce |
1/2 honeydew melon |
2 tsp. green curry |
2 tbsp. ohio honey |
pinch of grey sea salt |
Directions:
1. In a blender or food processor puree shrimp and egg whites until roughly pureed
2. Fold pureed shrimp, crab meat, cilantro, chives, salt and pepper together being carefull not to break up the crab
3. Form into 3 ounce portions and refridgerate for 1 hour
4. 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
5. To make the sauce, puree 1/2 honeydew melon, 2 tsp. green curry, 2 Tbsp. Ohio Honey, and a pinch of Grey Sea salt
6. Serve over the crab cakes over the sauce and top with yellow pepper ceviche
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