SEAFOOD CAKES WITH HERB SAUCE
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers (1/2 cup sauce).
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SEAFOOD CAKES WITH CREME FRAICHE DIPPING SAUCE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield about 1 dozen appetizers
Number Of Ingredients 14
Steps:
- Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
- Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
- Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.
SEAFOOD CAKES
Do you LOVE crab cakes but HATE the price ?? At around $10 for frozen seafood plus a few bits & pieces, you can serve up 6 fat cakes that are better than a lot of cakes that I have paid big bucks for in restaurants. A healthy one & a half pound combination of fish, shrimp & crab that you will taste all the way through these gems.
Provided by Captain_67
Categories < 4 Hours
Time 1h30m
Yield 6 cakes, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
- Saute onion & garlic then remove to cool.
- If fish was frozen, squeeze "gently" to remove excess water.
- If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
- Dice fish & shrimp into peanut size chunks.
- Combine all ingredients & mix gently just until well blended.
- Shape the mixture into 6 fat crab cakes & shape into discs.
- Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
- To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
- 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).
SEAFOOD CAKES
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.
Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
FISH CAKES WITH HERBED SAUCE (GERMAN)
Continuing my recipe quest thru *Modern German Food* by Roz Denny, this recipe intrigued me. Iceland is surrounded by the Atlantic Ocean, so seafood abounds & we often eat fish cakes (usually made w/white fish, salmon, tuna or crab). *Fischfrikadellen mit gruner Sauce* in German, this recipe uses white + smoked fish fillets & then compliments them w/an equally intriguing herbed sauce. I have not made this, but it will be on my cooking agenda after our return from the U.S. in mid-Nov. *Edited to Add* on 4/3/08 -- I have made this recipe now, modified the sauce slightly to add some flavor zip & added a note below the prep Re a substitution that works well. *Enjoy* !
Provided by twissis
Categories Vegetable
Time 42m
Yield 8 Rd Fish Cakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce.
- Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste.
- Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside.
- Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix).
- Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside.
- Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad.
- RE HERB MIX: (Quoted from recipe) "Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.".
- NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use -- so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.
Nutrition Facts : Calories 290.6, Fat 6.8, SaturatedFat 1.6, Cholesterol 186.9, Sodium 222.2, Carbohydrate 24, Fiber 2.8, Sugar 2.8, Protein 32.3
SEAFOOD CAKES WITH CILANTRO BUTTER SAUCE
Categories Blender Food Processor Herb Lunch Scallop Shrimp White Wine Pan-Fry Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 22
Steps:
- FOR CAKES:
- Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
- Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
- FOR SAUCE:
- Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
- Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
- Spoon sauce onto 6 plates. Top each with seafood cake and serve.
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