CRABCAKES WITH ZESTY HERB TARTAR SAUCE
Steps:
- In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
- Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.
CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
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
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 HERBS AND CHILES
Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium's seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise - or mayonnaise spiked with minced Indian pickles or preserved lemons.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
- Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
- In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
- Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
- Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
- In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
- If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams
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.
SALMON CAKES WITH LEMON-HERB SAUCE
This is a recipe from the back of the Chicken of the Sea Salmon package. I wanted to know the nutritional info, so I'm entering it online! We just ate these tonight, and they were quite yummy.
Provided by lucentrip
Categories Very Low Carbs
Time 37m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper.
- Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended.
- Divide and form mixture into 12 balls.
- Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick.
- In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce.
- LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
SALMON CAKES WITH LEMON HERB SAUCE
These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a real plus. I replaced the horseradish with spicy brown mustard because that's what I had. The cakes are extremely flavorful alone--the sauce just adds to it. Enjoy.
Provided by yetunde_zannou
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, combine bell pepper, onions, mayonnaise, lemon juice, seasoned salt and cayenne pepper.
- Stir in Chicken of the Sea Salmon, egg and 1/4 cup of the breadcrumbs; mix until well blended.
- Divide and form mixture into 8 balls.
- Roll salmon balls in remaining breadcrumbs; flatten into cakes about 1/2-inch thick.
- In buttered skillet, over medium heat, fry cakes until golden brown.
- Serve immediately with Lemon-Herb Sauce.
- LEMON-HERB SAUCE. In a bowl, combine: 3/4 cup mayonnaise, 1 Tbsp lemon juice, 1 Tbsp prepared horseradish, 1 tsp dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
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FISH CAKES WITH HERBED MAYO RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 2Calories 566 per servingCategory Lunch / Dinner
- For the herbed mayo, purée mayonnaise, dill, parsley, lemon juice, and garlic in a food processor; season with salt and pepper.
- For the fish cakes, pulse cod, butter beans, egg white, dill, parsley, scallion, jalapeño, Dijon, zest, salt, and pepper in same food processor to mince.
- Heat oil in a nonstick skillet over medium-high. Add patties and sauté until golden, 2–3 minutes per side. Transfer patties to a paper-towel-lined plate. Serve Fish Cakes with herbed mayo.
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- Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
- Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
- Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.
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