Bang Bang Shrimp, Gluten-Free Bang Bang Crab Cakes, and Lobster & Crab Ceviche.
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Recipes in this Video
3 recipes
dairy-free
Bang Bang Shrimp is a popular dish often found in American seafood restaurants, known for its crispy texture and spicy-sweet sauce.
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●1/2 cup cornstarch
- ●1/2 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 cup buttermilk
- ●1/2 cup mayonnaise
- ●2 tbsp sweet chili sauce
- ●1 tbsp sriracha
- ●1 tbsp lime juice
- ●2 green onions, sliced
- ●oil for frying
Instructions
- 1In a bowl, mix cornstarch, flour, salt, black pepper, paprika, and garlic powder.
- 2Dip each shrimp into the buttermilk, then coat with the flour mixture, shaking off excess.
- 3Heat oil in a deep pan over medium-high heat.
- 4Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- 5Remove shrimp and drain on paper towels.
- 6In a separate bowl, mix mayonnaise, sweet chili sauce, sriracha, and lime juice to create the sauce.
- 7Toss the fried shrimp in the sauce until well coated.
- 8Serve the shrimp on a platter, garnished with sliced green onions.
- 9Enjoy your Bang Bang Shrimp as an appetizer or main dish.
Equipment
deep frying panmixing bowlstongspaper towels
🌶️🌶️🌶️Low
gluten-freepescatarian
Ingredients
- ●1 lb lump crab meat
- ●1/2 cup gluten-free breadcrumbs
- ●1/4 cup mayonnaise
- ●1/4 cup green onions, chopped
- ●1/4 cup red bell pepper, finely chopped
- ●1 tbsp Dijon mustard
- ●1 tbsp Worcestershire sauce
- ●1 tsp Old Bay seasoning
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper
- ●1 large egg, beaten
- ●2 tbsp olive oil (for frying)
Instructions
- 1In a large bowl, combine the lump crab meat, gluten-free breadcrumbs, mayonnaise, green onions, red bell pepper, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and cayenne pepper.
- 2Gently mix the ingredients until well combined, being careful not to break up the crab meat too much.
- 3Add the beaten egg to the mixture and stir until everything is evenly coated.
- 4Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes to help it firm up.
- 5Once chilled, form the mixture into small patties, about 2-3 inches in diameter.
- 6Heat olive oil in a large skillet over medium heat.
- 7Carefully place the crab cakes in the skillet, cooking in batches if necessary to avoid overcrowding.
- 8Cook for about 4-5 minutes on each side, or until golden brown and crispy.
- 9Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- 10Serve warm with your favorite dipping sauce.
Equipment
large bowlskilletspatulapaper towelsplastic wrap
🌶️🌶️🌶️Low
Ceviche is a popular dish in Latin American cuisine, typically made with fresh seafood marinated in citrus juices. This version uses imitation seafood for a unique twist.
Ingredients
- ●1 cup imitation crab meat, chopped
- ●1 cup imitation lobster meat, chopped
- ●1/2 cup red onion, finely diced
- ●1/2 cup cucumber, diced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup lime juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 jalapeño, seeded and minced (optional)
Instructions
- 1In a large mixing bowl, combine the chopped imitation crab and lobster meat.
- 2Add the diced red onion, cucumber, cherry tomatoes, and cilantro to the bowl.
- 3Pour in the lime juice and mix well to combine all the ingredients.
- 4Season with salt and black pepper, adjusting to taste.
- 5If you like a bit of heat, add the minced jalapeño and mix again.
- 6Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- 7Serve chilled, garnished with additional cilantro if desired.
Equipment
mixing bowlplastic wrapserving dish
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