Prep 1 hr
Cook 55 mins
Inspired by the crab cakes at Susanna Foo's in Philadelphia
- 8 slices firm white bread, toasted
- 1 tablespoon butter
- 1 lb medium peeled and deveined shrimp
- 1⁄4 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon gin
- 1 tablespoon soy sauce
- 1 tablespoon finely chopped fresh ginger
- 1⁄2 teaspoon fresh ground black pepper
- 2 eggs
- 1 cup thinly sliced scallion
- 1⁄2 cup drained and coarsely chopped canned water chestnut
- 1⁄3 cup chopped cilantro
- 1⁄2 lb fresh lump crabmeat, picked over
- Preheat oven to 350°; butter a shallow 2-quart baking dish.
- In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
- Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
- Coarsely chop ½ pound of the shrimp; set aside.
- In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
- Add in the eggs and process to blend.
- Transfer the mixture to the mixing bowl with the breadcrumbs.
- Add in the scallions, water chestnuts, and cilantro.
- Using your hands, blend the mixture together.
- Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
- Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
- Bake 40-45 minutes or until the loaf is firm and browned.
- Let loaf rest 5-10 minutes before cutting into squares to serve.