Have you ever tried modifying your crab cake recipe so it is more calorie friendly? How did it work? I would love to try this at home because I love crab cakes and my favorite I have found are those at
Ruby Tuesday (big lumps of crab, just enough 'filler' to hold together). Although I can't share a recipe for crab cakes, I do have a great make ahead shimp dish that we even take camping! Enjoy!
Grilled Shrimp Escabeche Recipe courtesy Bobby Flay
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 12 minutes
Yield: 8 servings
1 1/2 pounds medium shrimp (21 to 25 per pound), peeled and deveined
1/3 cup olive oil, plus 2 tablespoons
Kosher salt and freshly ground pepper
1 large red onion, peeled, halved, and thinly sliced
4 cloves garlic, thinly sliced
2 serrano chiles, thinly sliced
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 cups white wine vinegar
2 bay leaves
8 sprigs cilantro
1/2 cup thinly sliced radishes
3 tablespoons torn cilantro leaves
Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.
GW: 150 (05/05/08)