shrimp in a bowl on white background
Shrimp Is The Ingredient You Need For A Thicker, More Delicious Crab Cake
By Laura Zbinden
Since crab meat prices are rising, you can use shrimp mousseline (like a mousse) as a binder for crab cakes. This way, you can get away with using lower-quality, frozen crab meat.
Shrimp won’t detract from the crab cake’s natural flavor, like using mayonnaise or eggs will. Plus, you can use cheap, frozen shrimp to make a mousseline to save money.
Mousseline is just a French word for a meat paste with a mousse-like fluffy texture. This paste forms new protein bonds when heated, creating a sturdy, cohesive gel.
To make it, first thaw and devein your frozen shrimp. Blend them with cream in a food processor, then add your crab meat and seasoning before forming the mixture into patties.
Refrigerate them for 30 minutes or until firm, coat them in bread crumbs, and cook them in a pan until golden. Serve with tartar sauce, cocktail sauce, or garlic aioli, or on buns.