Viddler

Susanna Foo - One Hundred Corner Crab Cakes with Pineapple Salsa
One Hundred Corner Crab Cakes with Pineapple Salsa

1 lb shrimp peeled and devein
1-tablespoon salt
3 tablespoons heavy cream
2 tablespoons vodka
1 egg white lightly beaten
1-teaspoon kosher salt
2 tablespoons sesame oil
1-bunch scallions, upper parts only, chopped ½ cup
1 tablespoon minced ginger
1/3 cup finely chopped coriander stems
4 -6 cups Panko breadcrumbs
1-pound Jumbo Lump crabmeat

1. Sprinkle salt over shrimp, quickly rinse under cold water, and then press water out from shrimp. Keep shrimp in small bowl.
2. In a large bowl, mix the heavy cream, vodka, egg white, salt, pepper, and sesame oil.
3. Add scallions and coriander in a food processor until finely chopped. Spoon out into a small bowl.
4. Add the shrimp in several batches through the food processor. Mince the shrimps and spoon out the shrimp into the egg white mixture and fold all together. Add the scallion mixture. Mix well. Gently fold in one pound crabmeat.
5. Set a bowl with oil and another large bowl with Panko.
6. Oil a ¼ cup spoon. First, spoon the crabmeat mixture into the Panko mixture an coat the crabmeat over with the Panko and layer the crab cakes.
7. Heat oil in a medium pot, to 350 degrees. Fry the crab cakes until golden and crispy. Serve with Pineapple Salsa.
Pineapple Salsa

1 cup coarsely chopped fresh pineapple
2 large tomatoes, peeled, seeded and coarsely chopped
¼ cup coarsely chopped red onion
1 jalapeño pepper, cored, seeded and finely chopped
½ cup finely chopped fresh cilantro leaves
½ cup Bloody Mary mix
1 tsp coarse or kosher salt
Fresh ground pepper to taste
Juice of 1 lime

Combine all ingredients in a bowl. Mix well and allow to stand for
1 hour before serving. This salsa can be refrigerated, covered, for
up to 1 week.