Crab Cakes With Shrimp Sauce (British Virgin Island

Name: Crab Cakes With Shrimp Sauce (British Virgin Islands)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the fish sauce; 1 garlic clove, chopped; 1 shallot, chopped; 2 ounces raw shrimp, deveined, shells removed and reserved; 1 1/2 teaspoons vegetable oil; 1/2 teaspoon paprika; 2 tablespoons dry sherry; 2 tablespoons heavy cream; salt and pepper; For the crab cakes; 1/2 cup red and yellow bell pepper, finely diced; 2 tablespoons butter; 2 small eggs, separated; 1 cup soft breadcrumbs; cooked crab meat; 1 1/2 teaspoons caribbean seasoning; flour, for dusting; 1 dash Worcestershire sauce; 1 dash Tabasco sauce; salt and pepper

Servings: persons

For the fish sauce
1 garlic clove, chopped
1 shallot, chopped
2 ounces raw shrimp, deveined, shells removed and reserved
1 1/2 teaspoons vegetable oil
1/2 teaspoon paprika
2 tablespoons dry sherry
2 tablespoons heavy cream
salt and pepper
For the crab cakes
1/2 cup red and yellow bell pepper, finely diced
2 tablespoons butter
2 small eggs, separated
1 cup soft breadcrumbs
cooked crab meat
1 1/2 teaspoons caribbean seasoning
flour, for dusting
1 dash Worcestershire sauce
1 dash Tabasco sauce
salt and pepper

1
Finely mince the shrimp and set aside, reserving the.
2
Heat the oil in a small saucepan over medium heat, then saute the shrimp shells with the garlic and shallots.
3
When the shells turn pink, add the paprika and the sherry. Continue to cook until the sherry has reduced by half (this won't take very long).
4
Strain the mixture, and return the liquid to the pan. Add the diced shrimp and the heavy cream. Keep cooking until the sauce thickens (it should coat the back of your spoon). Season with salt and pepper and keep warm.
5
Put the breadcrumbs and crab meat into a medium sized bowl and set aside. With your mixer, beat the egg whites until you get stiff peaks, then fold into the crab mixture.
6
Gently add the peppers, yolks, Caribbean seasoning, Worcestershire and Tabasco sauces.
7
Form the crab mixture into small cakes (you should get six to eight from this recipe) and dust with flour.
8
Fry in the remaining 1 tbsp butter. When they are golden brown, flip and continue to fry until the other side is also golden brown.
9
To serve, pour the shrimp sauce over.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the fish sauce, 1 garlic clove, chopped, 1 shallot, chopped, 2 ounces raw shrimp, deveined, shells removed and reserved, and more.

Yes, Crab Cakes With Shrimp Sauce (British Virgin Islands) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Shrimp Sauce (British Virgin Islands)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions