Ingredients
For sauce
- 1 cup crème fraîche
- 1 tablespoon chopped canned chipotle chliles in adobo
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For shrimp crab cakes
- 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
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