Best Vietnamese Shrimp And Crab Fritters With Chili Lime Sauce Recipes

Crab Fritters with Spicy Lime Sauce image

Yield Serves 6

Number Of Ingredients 15

1/2 cup fresh lime juice
6 tablespoons fish sauce (nam pla)
1/4 cup pure maple syrup
3 jalapeño chillies, seeded, chopped
2 garlic cloves, chopped
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon peel
8 ounces fresh crabmeat, drained
2 grapefruits
2 oranges
1 1/2 cupspanko (japanese breadcrumbs)
2 firm but ripe avocados, halved, pitted, peeled, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives

Steps:

Make sauce:
Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors.
Make fritters:
Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours.
Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve.
Place panko in shallow dish. Cost each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels.
Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 tablespoon sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve.

Shrimp Cakes with Chili-Lime Cream Sauce image

Yield Makes 6 first-course servings

Number Of Ingredients 12

16 uncooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil
Chili-Lime Cream Sauce

Steps:

Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.