Thursday, April 30, 2015

Recipe of the Week: Maui Rock Shrimp and Crab Cake @ Hali'imaile General Store

It's hard to pick a favorite restaurant or meal while on Maui.  Our service at every place was extraordinary and each meal was wonderfully prepared with fresh local Hawaiian ingredients. 

If I did have to choose a favorite it would be a tie between the Lamb Riblets at Honu Seafood and Pizza (yes, I will try and get a recipe) and the Rock Shrimp and Crab Cake served over Spinach Salad that I had for lunch on my Birthday at Hali'imaile General Store.

Each of these dishes was unique, rich in flavor and bold in presentation.

Enjoy!
Stacy


















Rock Shrimp and Crab Cakes with Mango Mayonnaise courtesy of Bev Gannon's Hali'imaile General Store


Serves 8

Ingredients:

Mango Mayonnaise
1 cup finely chopped mango
3 tablespoons finely chopped green onion
3 tablespoons finely chopped yellow bell pepper
1 teaspoon Vietnamese garlic-chili sauce
2 tablespoons chopped mint
1/2 cup mayonnaise
salt

Cakes
2 cups cooked crab meat
2 cups cooked, peeled, deveined and chopped rock shrimp
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil
1 tablespoon chopped red onion
salt and pepper
1/3 cup mayonnaise
1 1/2 cups panko bread crumbs
2 eggs
oil for frying (peanut or coconut)
salad mix

Directions:

To prepare the mayonnaise, in a bowl combine all the ingredients and mix well.  Set aside (I'd be tempted to whip this mayonnaise up in a food processor).

To make the cakes, first squeeze any excess liquid from the crab and shrimp.  In a bowl combine the crab, shrimp, cilantro, basil, onion, salt and pepper.  Mix well, then add the mayonnaise, 1 cup panko and the eggs.  Stir until the mixture holds together.

Divide into 8 equal portions and form each portion into a cake 1/2 inch thick and 3 inches in diameter.  Coat the cakes with the remaining panko (I like to put my cakes on a parchment paper lined baking pan and let set in the refrigerator for 30 minutes before cooking).

In a heavy saute pan, pour the oil to a depth of 1/4 inch and heat over medium high heat.

Working in batches, fry the cakes, for about 3 minutes on each side, or until golden brown. Transfer cakes to a paper towel to drain.  Keep warm.

To assemble, place once cup of salad mix on each plate.  Top with a cake.  Place 3 dollops of the mango mayonnaise on each plate.  Serve immediately.



P.S. Sammy got me the Hali'imaile General Store cookbook for my birthday.  Thank you Mr. Samakins!



Picture courtesy of Stacy Brady
Recipe found in the Hali'imaile General Store Cookbook