STEP 1
Place the shrimp into a blender and run till the shrimp breaks into small pieces. Add ¼ cup cream, 1 egg, 1 tsp dry mustard, and salt (to taste). Blend till mousse-like paste. Pour it out into a suitably sized bowl and add 2 tsp of bombay seasoning. Use a ladle and thoroughly mix the seasoning into the paste. Put the crab meat into the bowl and gently fold the shrimp mousseline into the crab meat.
STEP 2
Place a parchment paper on a large tray. Scoop the now mixed crab meat and shape it into approx. 2” size balls. That should yield around 8 to 10 balls. Slightly flatten the balls on two sides. Put the tray in the fridge for at least 30 minutes to cure and firm up the raw crabcake.
STEP 3 (Optional)
If you do not want to coat the crabcake skip to Step4. You can dry coat the raw crabcake with either breadcrumbs or with a 1:1 mix of breadcrumbs and corn flour.
STEP 4
Heat ¼ cup unsalted butter and 2 tbsp olive oil in a frying pan on medium till the butter melts and the oil is hot. Reduce the heat to low. Gently put the cakes one-by-one into the oil. Do not crowd the pan, keep sufficient room for flipping. First fry one side for 6 minutes. Flip the cake and fry the other side for 6 minutes. Remember to keep the heat at low and do not cover the pan during the entire process. Remove the done crabcake onto a tray lined with kitchen towel. Repeat this step till all your cakes are fried. Serve with your favorite side and/or use your crab flavored oil to prepare a creamy garlic tomato gravy.
GARLIC TOMATO GRAVY
From Step4 keep the pan on the stove on low heat. Add 1 tbsp of unsalted butter. When the butter melts add 2 tbsp. of desiccated garlic (preferably granulated), stir-fry for about 2 minutes. Add 8oz of peeled canned tomatoes with the juice. Stir fry for 2 minutes (smash the tomatoes to the extent possible). Add ¼ cup mustard, 1 cup heavy cream, 1 tsp bombay seasoning, 2 tbsp brown sugar, a dash of Worcestershire/Soy Sauce and salt to taste. Mix well. Stir intermittently and cook for 5+ minutes till the gravy is thick. Use it as a dip or apply it on bread for a crabcake sandwich.
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