Shrimp and Crab Cakes with Apple Slaw

Shrimp and Crab Cakes with Apple Slaw
Product Code: Shrimp and Crab Cakes with Apple Slaw
Availability: In Stock
Price: $0.00

Sweet, citrusy with a little spice! The balance of flavors of Mango and Orange compliments the Shrimp and Crab perfectly. 

 

Ingredients:

For the crab cakes:

  • 7 (26-30) shrimp, peeled, deveined and tail removed
  • 1 pound jumbo lump crabmeat
  • 2 teaspoons Galena Canning Company Vidalia Onion & Orange Hot Sauce (mild) or Good & Evil Hot Sauce (hot)
  • 1 jar Galena Canning Company Mad Mango Salsa
  • 2 scallions, finely chopped
  • 3 tablespoons chopped cilantro
  • 1 teaspoon minced fresh ginger
  • ¼ teaspoon kosher salt
  • 1 egg, lightly beaten
  • 1¼ cup panko breadcrumbs, divided
  • ¼ cup peanut oil, for frying

 

For the apple slaw:

  • 2 medium green apples, julienned
  • 1 medium carrot, julienned 
  • ¼ cup thinly sliced red onion
  • 1 tablespoon chopped cilantro
  • 2 teaspoon Galena Canning Company Garlic Vinaigrette with Olive Oil

 

 

Instructions:

For the crab cakes:

  1. In the bowl of a food processor or blender, puree the shrimp. In a large mixing bowl add the shrimp, crabmeat, hot sauce, scallions, ginger, salt, egg and ¼ cup of the breadcrumbs. Gently mix with your hands until the mixture is fully incorporated but the crabmeat is still in large pieces.
  2. Form the mixture into ¼ cup balls and flatten them out. Add the remaining breadcrumbs to a shallow bowl and coat the crab cakes in the breadcrumbs on both sides.
  3. Heat a large sauté pan over medium heat, add the peanut oil and heat through. Add the crab cakes and sauté until golden brown on both sides, about 6 minutes total. Remove from heat and place the crab cakes on a paper-towel lined plate to drain any excess oil.

 

For the slaw:

  1. In a medium mixing bowl toss together the apples, carrots, onion and cilantro with the Garlic Vinaigrette. Let sit for 10 minutes and refrigerate until ready to use.

 

To serve:

  1. Spread 3 tablespoons of the Mad Mango Salsa on a platter then place the crab cakes on top and top with the apple slaw. 

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