This unique recipe combines the goodness of Riceworks with shrimp and crab. The result is a company worthy appetizer or entree. Using Riceworks crisps in this recipe makes them especially tasty – and gluten free.
- 1/4 lb crab meat
- 1/4 lb shrimp, peeled and de-veined
- 2 egg whites
- 2 tbsp heavy whipping cream
- 1/2 tsp kosher salt
- pinch white pepper
- 1/2 tsp cumin seeds
- 1/4 tsp cumin powder
- 5 tbsp green apple, peeled, small cubes
- 1 green onion, white part only, finely chopped
- 1 tbsp cilantro, chopped
- 1-1/2 tsp ginger, rasped
- 2 cups coarsely ground Sweet Chili rice crisps
Drain the crab meat in a colander, pressing well to remove excess water.
Dry the cleaned shrimp on a towel and finely chop. Place the shrimp into a medium-sized stainless steel bowl.
Whip the egg whites lightly with a fork until they are frothy. Fold the egg whites and cream into the shrimp. Season with salt, pepper, cumin seeds and cumin powder.
Add green apple, green onion, cilantro and ginger; mix well.
Fold the crab meat gently into the shrimp mixture.
Pour the Riceworks Sweet Chili crumbs into a wide, shallow bowl. Scoop two tablespoons of the shrimp and crab mixture onto the rice crisp crumbs. Use your hands to roll the crab cake to coat with rice crisp crumbs.
Place each crab cake 2” apart on a parchment paper-lined baking sheet. Refrigerate for 1/2 hour for shrimp and crab cakes to firm up.
Heat deep fryer to 325°F. Fry the crab cakes for 2-4 minutes until golden, turning to brown each side. Remove the crab cakes from the oil with a slotted spoon. Drain crab cakes on paper towels. Serve with your favorite Thai dipping sauce.