The Sobo Cookbook: Fresh Food Inspired by Texas to Tofino

Author:Lisa Ahier & Andrew Morrison [Ahier, Lisa]
Language: eng
Format: epub
ISBN: 9780449015865
Publisher: Appetite by Random House
Published: 2014-05-13T07:00:00+00:00

Shrimp Cakes

with Dungeness Crab, Avocado and Salsa Verde

This is an upscale version of the shrimp cake. The addition of crabmeat, avocado and Salsa Verde makes for a solid lunch or an impressive starter for a dinner party. The cakes, crab and salsa can be made in advance so if you’re having guests it’s a snap at serving time.

Crispy Shrimp Cakes

1 cup cooked crabmeat (or use store-bought fresh crab, not canned, Dungeness if available)

1 avocado, cut into 12 slices

Salsa Verde

Serves 4

Prepare the crispy shrimp cakes, but divide the mixture into 4 baseball-sized balls (instead of 16 “golf balls”) and shape them into hockey-puck–sized cakes. If necessary, you can prepare and fry them an hour or so in advance, then reheat them in the oven before serving (10 minutes at 350°F).

Split each shrimp cake in half through the middle like a burger bun. Layer the bottom with ¼ cup crabmeat and 3 slices of avocado and place the top of the shrimp cake back on top to create a small sandwich.

Spoon ¼ cup salsa onto each plate and place the crabmeat and shrimp cake in the middle.

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