Seafood Cakes With Mustard Crema Recipes

SEAFOOD CAKES WITH CREME FRAICHE DIPPING SAUCE

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.

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE

Steps:

• For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
• For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
• Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
• Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

MUSTARD CREAM SAUCE

Steps:

• In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE

Steps:

• Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
• Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
• Shape crabmeat mixture into 5 to 6 small patties.
• Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
• Serve patties with mustard sauce.

SEAFOOD CAKES

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.

HAKE FISH CAKES WITH MUSTARD MIDDLES

Steps:

• Mix all the mustard middle ingredients together. Drape cling film across a muffin tin, then spoon the mix into 4 of the wells. Freeze for 30 mins or until solid.
• Put the potatoes, bay leaf and peppercorns in a pan of cold water, bring to the boil and cook for 20 mins or until tender. Remove and allow to steam-dry in a colander. Add the fish to the water and simmer for 5 mins until it is just cooked through at the thickest part.
• Mash the potatoes and stir in the spring onions, a little freshly grated nutmeg and some seasoning. Drain the hake, then flake it into the mash. Gently mix everything together and leave to cool.
• Divide the fish mixture into 4. Shape 1 fish cake at a time, moulding it into a ball. Make a well in the centre of the ball and push a frozen mustard middle into it, then shape the mash around it to make a smooth hockey-puck shape. Repeat with the remaining fish, then freeze for 15 mins.
• Using 3 shallow bowls, add the flour to one; put the egg and reserved egg white in another, and the breadcrumbs in the third. Beat the eggs with some seasoning. Thoroughly coat the fishcakes first in the flour, then the egg , then the breadcrumbs. Freeze the fish cakes until firm. Can be frozen for up to 1 month - defrost in the fridge for 2 hrs before cooking.
• When ready to cook, heat the oil to 180C in a large, deep saucepan (or use a fat fryer) and the oven to 190C/170C fan/gas 5. Fry the fish cakes for 7 mins, turning halfway, until crisp. Drain on kitchen paper, transfer to a baking sheet and bake for 5 mins (15 mins from frozen) so the middles are hot. Serve with dressed leaves and a lemon wedge.

SEAFOOD CAKES

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 WITH MUSTARD CREMA

Steps:

• For Mustard Crema: Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended. Set aside. For Seafood Cakes: 1. Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add chopped onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. 2. Combine shrimp and crab in a large bowl. Stir in onion/celery mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2-inch-thick patties. 3. Heat skillet over medium high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Serve with sauce.