Saffron Shrimp Crab Cakes

Preparation

1. Make sauce:

   Step 1

   Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use.

2. Make shrimp crab cakes:

   Step 2

   Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely.

   Step 3

   Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool.

   Step 4

   Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil.

   Step 5

   Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper.

   Step 6

   Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated.

   Step 7

   Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined.

   Step 8

   Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side.