Ingredients
- 8 oz keto panko
- salt, to taste
- 1 lb medium size shrimp, cut into ¼ inch pieces
- 1/3 lb white lump crab meat
- 2/3 lb salmon, cut into ½ inch pieces
- 3 large egg whites
- cilantro leaves, to taste
- 1 tsp ginger, grated
- 1 tsp garlic, chopped
- Swamp Dragon Hot Sauce, to taste
- 1 tbsp Cognac
- 1 cup trinity (onion, bell pepper, celery)
- 1 tsp Cajun 180 Trinity Seasoning
- 2 Sisters' Jalapeno Salsa
Instructions
- Preheat oven to 375 degrees. Using a food processor, process the panko until very fine. Remove and reserve. Using a food processor, add half of the shrimp, egg whites, cilantro, ginger, garlic and hot sauce. Process until well blended and consistency of a loose paste. Add Cognac. In a large glass or stainless-steel bowl, combine the salmon, crab, shrimp, trinity, and the above shrimp mixture. Mix well until the seafood is coated with egg but careful not to break up the fish cubes. Using a ladle, divide into 6 balls and form a cake that is approximately 3 inches in diameter and 1 inch thick. Roll in the panko crumbs until totally crusted. Put in the freezer for about 15 minutes. In a sauté pan, heat avocado oil to 365 degrees. Sauté the cakes until golden brown on one side. Turn over and bake in oven for 10 minutes. Cook them until the internal temperature is 140 degrees. Top with salsa and 1 shrimp each.
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