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Saffron Shrimp Crab Cakes

Nutrition per serving    (USDA % daily values)
CAL
90
FAT
17%
CHOL
34%
SOD
26%

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Ingredients for 24 servings

1 cup crème fraîche

1 tablespoon chopped canned chipotle chiles in adobo

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crumbled saffron threads

1/4 cup water

1 tablespoon olive oil plus additional for brushing

1/2 cup diced (1/8-inch) onion

1/4 cup diced (1/8-inch) carrot

1/4 cup diced (1/8-inch) celery

2 large eggs

1/2 cup heavy cream

1 1/4 teaspoons salt

1 teaspoon black pepper

1 1/2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined

1 teaspoon finely chopped shallot

1 1/2 teaspoons finely chopped garlic

1 teaspoon chopped canned chipotle chiles in adobo

1 cup panko (Japanese bread crumbs)

1/8 lb jumbo lump crabmeat, picked over for shells and cartilage

Special equipment: parchment paper

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