- For Shrimp Custard
- 1 cupof shrimps, peeled and deveined
- 1/10 cupof Old Bay Seasoning
- 1/10 cupof salt
- 1/10 cupof pepper
- 1 cupof eggs
- 1/7 cupof egg yolk
- 2 cupsof heavy whipping cream
- 2/3 cupof crab meat
- 1/5 cupof chives, fresh and minced
- For Lime and Coconut Vinaigrette
- 1 cupof orange juice
- 1/5 cupof shallots, minced
- 1/10 cupof ground black pepper
- 2 cupsof extra virgin olive oil
- 2 cupsof coconut milk
- 1/4 cupof lime juice
- 1/10 cupof salt
- 1/10 cupof cayenne pepper
- For Garnish
- 1 cupof sweet potato
- 1/3 cupof canola oil
- 2 cupsof fresh organic greens
For shrimp custard, add the shrimps, pepper, salt and Old Bay Seasoning to a bowl using food processor.
Process for about 20 seconds.
Next, add egg yolks and eggs and process for another 30 seconds.
Process until well incorporated.
With the motor running, add the cream and process for one minute.
Stir in chives and lump crab. Chill the bowl over ice.
For lime and coconut vinaigrette, cook the orange over medium heat in a pan and let it cool.
Take a mixing bowl and mix orange juice reduction, black pepper and shallots.
Whisk in 1/2 of the coconut milk and 1/2 of the oil.
Mix until mixture is emulsified.
Add the lime juice and the remaining olive oil. Keep whisking.
Finally, whisk in the remaining coconut milk.
Season with pepper, salt and cayenne pepper.
For the garnish, cut the potato into slices.
Take a large heavy-bottomed skillet and hit oil until rippling.
Add sweet potato into hot oil and deep fy for about 30 seconds.
Drain and season.
For crab cakes, preheat your oven to 350 degrees.
Coat a large heavy-bottomed skillet with oil.
Heat oil over medium high heat, then place a 3 inch stainless steel ring mold in the skillet.
Fill it with shrimp custard and remove the ring. Repeat for the rest of crab cakes.
Cook for about 2 minutes on one side.
Next, put in an oven for about 5 to 7 minutes.
Serve and enjoy!