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We got caught reminiscing over this recipe from the White Buffalo Club. As an appetizer or entrée, crab cakes are tasty and satisfying. Have you ever made one at home? What about crab and shrimp cakes? They’re easier than you think. Impress your guests (and yourself) with this recipe from the White Buffalo Club in the comfort of your own kitchen.
The White Buffalo Club’s menu is a highly-seasonally, constantly evolving variety. This gives diners an opportunity to always try something new, with the consistency of this establishment being found in the superior flavors and presentation of each and every dish. Although this dish is a blast from the past, we believe you’ll appreciate being able to recreate the old favorite. Enjoy!
White Buffalo Club’s Crab and Shrimp Cakes
February 3, 2020
Category
Appetizers & Sides
Ask For It
Daily Dish
Entrees
Recipes
Ingredients
- 2 pounds raw baby shrimp
- 2 pounds crab meat
- 3 eggs, beaten
- 2 lemons, zest and juice
- 2 red peppers, small dice
- 2 shallots, very small dice
- 1 tablespoon roasted garlic
- 1 1/2 cups mayonnaise
- Seasoning to taste (Old Bay, white pepper, celery seed, paprika, parsley, chives)
Instructions
- Puree shrimp in a food processor until smooth.
- In large bowl, gently toss crab meat (to keep lump meat intact) with all other ingredients, then add pureed shrimp.
- Shape into 3- to 4-ounce portions and form into cakes.
- To cook, sear in hot cast-iron skillet or griddle with vegetable oil, browning on both sides.
- If needed, finish cooking in oven.
- Serve with a small salad dressed with a simple vinaigrette, or your favorite style of aioli.
