Recipe: Maryland Crab Cakes (using shrimp)

MARYLAND CRAB CAKES

8 oz. shrimp, peeled and deveined
1 lb. jumbo lump crabmeat, well drained
2 1/2 tbsp. chopped scallions
1 tbsp. strained fresh lemon juice
1 1/4 tsp. Dijon mustard
1/2 tsp. salt
Generous dash of Tabasco sauce
Generous dash of Worcestershire sauce
1 large egg
3/4 cup heavy (whipping) cream
2 to 4 tbsp. clarified butter or flavorless oil

TO PREPARE THE CRAB CAKE MIXTURE:
Lay the shrimp out on a baking sheet and freeze for 1 hour so the shrimp are semi-frozen and firm but not frozen solid.

In a medium bowl, gently mix together the crab, scallions, parsley, lemon juice, mustard, white pepper, salt, Tabasco, and Worcestershire sauce. Set aside.

Place the semi-frozen shrimp in a food processor and pulse a few times to finely chop. Do not over-process into a paste. Add the egg and pulse to combine. With the motor running, gradually add the heavy cream, scraping the bowl down with a rubber spatula.

Scrape the mousse into a large metal bowl. Set in an ice bath (a bowl filled halfway with ice water). Also place the bowl with the crab mixture in an ice bath. Cover both with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours.

Form the crab mixture into 10 cakes. Place them on a tray lined with waxed paper and chill for at least 1 hour and up to 4 hours.

TO COOK THE CRAB CAKES:
Preheat the oven to 375 degrees F.

Heat 2 tablespoons of the clarified butter or oil in a skillet over medium-high heat. Add a few of the crab cakes to the pan (do not crowd them) and cook for 30 to 60 seconds, until golden brown. Flip the cakes and fray for another 30 seconds. Transfer to a baking pan. Repeat with the remaining cakes, adding more butter or oil to the pan as you go.

When the cakes are all browned, bake them at 375 degrees F for 5 to 7 minutes, or until just firm in the center.

Makes 10 crab cakes
Source: The Nantucket Restaurants Cookbook by Melissa Clark and Samara Farber Mormar