Crab Cake Topped with Garlic Butter Shrimp
Talk about decedent! Tonight we had an amazing appetizer featuring crab cakes topped with garlic shrimp scampi. And as the main course, the same shrimp over a bed of fettuccine Alfredo.
Finely chopped garlic infused the butter with tons of flavor, topped with a squeeze of lemon, Parmesan cheese, and a shake of red pepper flake.
Crab Cake Topped with Garlic Butter Shrimp
Difficulty: MediumServings
4-6
servingsPrep time
30
minutesCooking time
40
minutesIngredients
8 oz crab meat
1-2 cups medium shrimp
2 tbsp Dukes Mayo
1 beaten egg (not shown)
3/4 cup crushed butter crackers
1/4 cup chopped green onion whites – use greens to garnish
1 tbsp lemon juice
1 tsp House SPG
1/2 stick butter
4-6 cloves finely chopped garlic
Directions
- Gently fold all ingredients except for shrimp, butter, and garlic. You want to the keep chunks of crab!
- Using biscuit cutter as a mold, stuff crab mixture into ring. Set aside on parchment lined plate, and refrigerate 15 min.
- Heat pan over medium, add lug of Avacado oil and 1 tbsp butter. Add crab cakes, cooking on each side for 5-7 minutes.
- Set aside cooked crab cakes, and turn up heat to medium high.
- Once pan is hot, add another lug of Avacado oil and remaining butter.
- Once butter is frothy, drop garlic and shrimp. Season shrimp with SPG, red pepper flakes, and squeeze of lemon. Cook shrimp for 3 minutes.
- Plate crab cakes, add shrimp & butter sauce over crab. Top with green onion or chives, and grated Parmesan cheese. Enjoy!
Notes
- No crab with a K in this dish, use the real stuff!
- Use biscuit cutter as a mold to form the crab cakes into a uniform size.
