Crab Cakes with Avocado and Creamy Asian Sauce | Cruise Scoop

Ingredients

• 1 pound jumbo lump crab meat (450 g)
• 1 cup milk (240 ml)
• 2 tablespoons unsalted butter (30 g)
• 2 celery ribs, finely chopped
• Salt and pepper
• 4 ounces shrimp, peeled, de-veined and tails removed (125 g)
• 1/4 cup heavy cream (60 ml)
• 2 teaspoons Dijon mustard (10 ml)
• 1/2 teaspoon five spice (2 ml)
• 1/2 cup cornstarch (56 g)
• 1/2 cup All-Purpose flour (60 g)
• 3 egg whites, whisked
• 2 cup panko breadcrumbs (400 g)
• 1/4 cup mayo (60 ml)
• 1 tablespoon plus 1 teaspoon tomato ketchup (15 ml, plus 5 ml)
• 1/4 teaspoon sesame seed oil (1 ml)
• 1 teaspoon honey (5 ml)
• 1/2 teaspoon garlic puree (2 ml)
• 1 teaspoon lemon juice (5 ml)