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Thursday, April 16, 2015

Seafood Cakes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

  • 1 lb chunky fish (not flaky)
  • 4 ounces peeled raw shrimp
  • 4 ounces crabmeat (1 dungeness crab cluster well picked)
  • 1 onion, finely diced
  • 1 garlic clove, finely diced
  • 2 green onions, finely diced
  • 24 ritz crackers or 24 jatz crackers, crushed into chunks
  • 2 tablespoons mayonnaise
  • 1 egg
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons olive oil
  • 2 tablespoons unsalted butter

Recipe

  • 1 make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
  • 2 saute onion & garlic then remove to cool.
  • 3 if fish was frozen, squeeze “gentlyâ€? to remove excess water.
  • 4 if crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
  • 5 dice fish & shrimp into peanut size chunks.
  • 6 combine all ingredients & mix gently just until well blended.
  • 7 shape the mixture into 6 fat crab cakes & shape into discs.
  • 8 put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
  • 9 to serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
  • 10 put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. internal temp should hit 145f (62c).

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