Crab and Shrimp Cakes
The Caribbean dry spice mix in this recipe gives these crab cakes a unique twist. I also serve them with a Caribbean seasoned remoulade and, in the summer months, a nice corn relish. In the late fall and early winter, I switch out the sweet summer corn for roasted beets. Grilling the corn on the cob is another option that I often use for cooking the corn.

Crab and Shrimp Cakes
Recipe by Michael SalmonCourse: AppetizersDifficulty: Medium6
servings30
minutes10
minutesIngredients
1/2 pound Maine shrimp meat (titi or small raw shrimp)
2 Tablespoons olive oil
1/4 pound fresh Maine crabmeat
1 large egg
1 Tablespoon minced red onion
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped red bell pepper
1/2 cup mayonnaise
1 1/2 cups panko bread crumbs
1/2 teaspoon fresh thyme leaves, chopped
1/2 teaspoon Caribbean dry spice mix (recipe below)
2 Tablespoons canola oil
12 large raw shrimp, peeled and deveined
1 teaspoon olive oil
2 cloves garlic, minced
kosher salt and freshly grated black pepper
Caribbean remoulade (recipe below)
Sweet corn relish (recipe below)
6 fresh thyme sprigs for garnish
- Caribbean Remoulade
1/2 cup mayonnaise
1/2 teaspoon Caribbean dry spice mix (recipe below)
1 Tablespoon finely chopped red bell pepper
1 teaspoon capers, chopped
pinch of salt
- Sweet Corn Relish
2 ears fresh corn on the cob
1 Tablespoon minced red onion
2 Tablespoons finely chopped red bell pepper
3 Tablespoons coarsely chopped cilantro
1 lime, juiced
2 teaspoons extra virgin olive oil
kosher salt and freshly ground black pepper to taste
- Caribbean Dry Spice Mix
4 each bay leaves
2 teaspoons dried thyme leaves
2 teaspoons dried basil
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon Kosher salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
Directions
- Drain the Maine shrimp and remove any shell fragments. Pat dry with paper towels.
- In a medium sauté pan, heat the 2 Tablespoons of olive oil over medium-high heat and sauté the Maine shrimp for 1 minute. Squeeze the excess water from the crabmeat, and place the crabmeat in a large bowl. Add the cooked shrimp, egg, red onion, celery, red bell pepper, mayonnaise, 1/2 cup of the panko breadcrumbs, thyme and Caribbean dry spice mix. Stir to combine.
- Portion the crabmeat mixture into 12 balls and pat down, forming the balls into 3/4-inch high disks. One by one, set the cakes into a bowl with the remaining panko breadcrumbs to coat, pressing slightly and coating on both sides.
- Preheat the oven to 300 degrees. Coat the shrimp with the olive oil, garlic and salt and pepper.
- Heat a large skillet over medium-high heat. Sauté the crab cakes in 2 Tablespoons canola oil for 2 minutes on each side, until golden brown. Transfer to a baking sheet and keep warm in a 300-degree oven.
- Wipe out the sauté pan with a paper towel and return to the heat. When hot, add the shrimp and cook for 30 seconds on each side, or until they become opaque.
- To serve, place two crab cakes in the center of the plates, leaning one of them on the other. Place a 2-Tablespoon dollop of Caribbean remoulade in front of the crab cakes and a mound of Sweet corn relish behind them. Place a shrimp on the top of each crab cake. Garnish with fresh thyme sprigs.
- Caribbean Remoulade
- Combine all ingredients and mix well. Can be made up to 2 days in advance if covered and refrigerated.
- Sweet Corn Relish
- Cut the corn off the cob and blanch in a small pot of salted boiling water for 2 minutes.
- Strain off water and place the corn in a medium-sized bowl. Spread out to cool.
- Add the remaining ingredients and toss. The relish should be made at least 2 hours in advance to allow the flavors to combine. It can be made up to 2 days in advance if covered and refrigerated.
- Caribbean Spice Mix
- Grind the bay leaves finely in a food processor or mortar and pestle and add the remaining ingredients. Mix well.
Pingback: Smoking Foods at Home - Chef Michael Salmon
Pingback: Caribbean Pork - Chef Michael Salmon