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“Inspired by the crab cakes at Susanna Foo's in Philadelphia”
1hr 55mins

Ingredients Nutrition


  1. Preheat oven to 350°; butter a shallow 2-quart baking dish.
  2. In a food processor, make crumbs of the toasted bread; measure out 1 ½ cups of the crumbs into a mixing bowl.
  3. Heat the butter in a small skillet; toss with the remaining crumbs to moisten; set aside for the topping.
  4. Coarsely chop ½ pound of the shrimp; set aside.
  5. In a food processor, puree the remaining ½ pound of the shrimp with the cream, lemon juice, gin, soy sauce, ginger, and pepper.
  6. Add in the eggs and process to blend.
  7. Transfer the mixture to the mixing bowl with the breadcrumbs.
  8. Add in the scallions, water chestnuts, and cilantro.
  9. Using your hands, blend the mixture together.
  10. Add in the chopped shrimp and the crabmeat; again, using your hands, gently but thoroughly blend mixture.
  11. Pat the mixture into the prepared pan and sprinkle the top with the buttered crumbs.
  12. Bake 40-45 minutes or until the loaf is firm and browned.
  13. Let loaf rest 5-10 minutes before cutting into squares to serve.

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