Ingredients

1 cup crème fraîche

1 tablespoon chopped canned chipotle chiles 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

• Special equipment: parchment paper

Description

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