Seafood Cabbage Pancakes Recipes
CABBAGE PANCAKES
Reminiscent of latkes with a more interesting flavor, these cabbage pancakes are crispy on the outside and soft and savory on the inside, with a Sriracha-mayo that brings it all together. Great way to use up leftover cabbage for an easy, crowd-pleasing appetizer or side dish.
Provided by NicoleMcmom
Time 35m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare pancakes: Thinly slice 4 scallions and set aside for pancakes. Thinly slice remaining scallions and set aside for garnish.
- Whisk eggs, flour, water, soy sauce, 2 teaspoons sesame oil, 1 teaspoon salt, and pepper together in a large bowl until smooth. Fold in cabbage, carrot, and 4 sliced scallions until well combined.
- Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Place 4 scoops cabbage mixture (about 1/3 cup each) into the hot skillet and spread into thin circles. Cook, undisturbed, until golden brown, about 2 minutes. Flip and cook until cooked through and golden and crisp on the other side, about 2 more minutes. Drain on paper towels. Add 2 tablespoons sesame oil to the skillet and use remaining batter to make 4 more pancakes. Sprinkle all pancakes with remaining 1/2 teaspoon salt.
- Prepare Sriracha-mayo: Mix mayonnaise and Sriracha together in a small bowl until well combined.
- Prepare dipping sauce: Whisk soy sauce, honey, rice vinegar, Sriracha, and sesame oil together until well combined.
- Drizzle pancakes with Sriracha-mayo and garnish with reserved sliced scallions. Serve with dipping sauce.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 13.6 g, Cholesterol 95.6 mg, Fat 16.7 g, Fiber 2.7 g, Protein 5.5 g, SaturatedFat 2.9 g, Sodium 901.3 mg, Sugar 5.4 g
SEAFOOD AND CABBAGE SALAD
This is a beautiful and delicious salad that was popular in our salad bar when we had our restaurant. Red and green vegetables are mixed together with the imitation crab, and then tossed with a light and lemony dressing.
Provided by Wilma Scott
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce.
- In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.
Nutrition Facts : Calories 98.2 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 0.5 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 661.2 mg, Sugar 9.6 g
PASTA WITH SEAFOOD AND CABBAGE
We threw this together one evening when we felt like eating something a little daring! Has anyone ever heard of cabbage being daring? Of course, we had to go to the store for all the ingredients and then come back and cook it! How much fun. It takes 45 minutes including soak time for the pasta, which is made of rice. Updated: 10/23/06 -so as to clarify Notta Pasta(Brand Name) is gluten-free. Also, use gluten-free soy sauce however, we used Kikoman personal preference.
Provided by Manami
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak Notta Pasta(Brand Name) according to the package for saute.
- In a large nonstick skillet or wok, heat oil over medium heat.
- Add shrimp, scallions, fish sauce, and sprinkling of crushed red peppers, if using. Stirfry until the shrimp just turns opaque. Remove shrimp to a bowl with a slotted spoon.
- Add cabbage, red bell pepper, ginger and garlic. Stirfry for one minute.
- Add sherry, GF soy sauce or Kikkoman, clams and drained Notta Pasta(made of rice). Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender.
- Add reserved shrimp. Toss to mix well.
- Serve at once garnished with cilantro, hot garlic bread and a robust red wine(to make things a little different.).
- Enjoy!
Nutrition Facts : Calories 206.8, Fat 6.2, SaturatedFat 0.6, Cholesterol 166.2, Sodium 446.2, Carbohydrate 8.5, Fiber 2.1, Sugar 3.3, Protein 24.6
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