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    Seafood Cakes

    1 lb. lump crabmeat (fresh or pasteurized)
    1/2 lb. peeled shrimp
    1/2 lb. salmon
    2 T. olive oil
    2 T. chopped shallots
    2 T. chopped garlic
    2 green onions, chopped
    2 oz. red bell pepper, chopped (about 1/4 cup)
    2 oz. green bell pepper, chopped (about 1/4 cup)
    2 T. white wine
    2 eggs
    3/4 C. breadcrumbs
    4 T. mayonnaise
    3/4 t. seasoned salt (such as Lawry’s)
    1/2 tablespoon Cholula hot sauce
    Pinch of cayenne pepper
    2 T. grated Parmesan cheese
    1/2 T. parsley flakes (or about 2 T. chopped fresh parsley)

    Lemon Chive Sauce (recipe follows)
    Orange Chutney (recipe follows)
    Lemon halves and fresh chopped chives, for garnish

    Lemon Chive Sauce:
    1 C. fresh lemon juice
    1 1/2 C. water
    1/2 T. minced shallots
    Salt, to taste
    Pepper, to taste
    3 oz. white wine
    2 T. cornstarch
    2 T. fresh chives (cut with scissors instead of chopping)

    Orange Chutney:
    4 oranges
    1/4 C. chopped red onion
    1 t. cut chives
    1 T. cider vinegar
    2 t. honey
    Salt, to taste
    Pepper, to taste

    Makes about 18-20 cakes.

    For Lemon Chive Sauce: Combine lemon juice, water, shallots, salt, and pepper in a saucepan. Bring to a boil and simmer gently for 15 minutes. Mix wine and cornstarch together until smooth. Add to juice mixture and bring to a boil; simmer for a few minutes, stirring, adding a little more water if needed, and adjusting seasoning. Add chives at the time of serving.

    For Orange Chutney: Using a paring knife, peel oranges, then cut out segments; discard seeds. Cut orange segments in half. Place in a bowl along with red onion, chives, vinegar, honey, and salt and pepper. Mix well, cover, and refrigerate at least 2 hours before serving.

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