RECIPE FOR BROILED CRAB CAKES RECIPES

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COD CAKES RECIPE - NYT COOKING



Cod Cakes Recipe - NYT Cooking image

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.

Provided by Sam Sifton

Total Time 1 hours

Yield 4 to 6 servings as a main course, 6 to 8 servings as an appetizer

Number Of Ingredients 17

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
1 pound cod fillets, or other white flaky fish
2 tablespoons unsalted butter
2 ribs celery, trimmed, peeled and diced
1 medium-size yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 heaping tablespoon mayonnaise, homemade or store-bought
2 teaspoons Dijon mustard
2 eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Old Bay seasoning, Lawry’s Seasoned Salt or 1 teaspoon paprika and 1 teaspoon red-pepper flakes, or to taste
1 ‘‘sleeve’’ unsalted saltine crackers, crushed, or 1 heaping cup panko bread crumbs
1/2 bunch parsley, roughly chopped
1/4 cup neutral oil, like canola

Steps:

  • Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  • Empty the pan, and return it to the stove, over medium-high heat. Add the butter, and allow it to melt, swirling it around the pan. When the butter foams, add the celery, onions and garlic, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  • In a small bowl, mix together the mayonnaise, mustard, eggs, salt, pepper and seasoning salt (or paprika and hot-pepper flakes), then add this mixture to the bowl with the sautéed vegetables, pour the crushed saltines or bread crumbs over them and stir to combine. Add the parsley, and stir again.
  • Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  • Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Nutrition Facts : @context http//schema.org, Calories 361, UnsaturatedFatContent 13 grams, CarbohydrateContent 28 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 21 grams, SaturatedFatContent 4 grams, SodiumContent 443 milligrams, SugarContent 2 grams, TransFatContent 0 grams

BAKED SALMON CAKES (SALMON PATTIES) - A HEALTHY HOLIDAY ...



Baked Salmon Cakes (Salmon Patties) - A Healthy Holiday ... image

These baked salmon cakes are light, healthy and a perfect Holiday appetizer! With wild Alaskan salmon, peppers, capers, breadcrumbs and a zesty avocado dressing.

Provided by Gina

Categories     Appetizer

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 15

Number Of Ingredients 19

1/2 pound wild Alaskan salmon filet (fresh or frozen (if frozen thaw overnight in the refrigerator))
olive oil cooking spray
1 tbsp olive oil
Kosher salt and freshly ground black pepper
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (from 1 small pepper)
1/2 cup small-diced yellow bell pepper (from 1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers (drained)
1/4 tablespoon hot sauce
1 1/2 tsp Old Bay seasoning
1 cup seasoned breadcrumbs (or gluten-free crumbs)
3 tablespoon light mayonnaise
3 tablespoon Greek yogurt (0 %)
1 tablespoon Dijon mustard
1 large egg (lightly beaten)
3 large egg whites (lightly beaten)
Zesty avocado cilantro dressing

Steps:

  • Season salmon with salt.
  • Heat a large sauté pan over medium-high heat; when hot lightly spray with oil and add the salmon.
  • Cook until browned on one side, about 4 to 5 minutes then turn and cook an additional 4 to 5 minutes or until salmon easily flakes.
  • Set aside on a dish to cool.
  • Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
  • Set aside to cool to room temperature.
  • Flake the salmon into a large bowl.
  • Add the bread crumbs, mayonnaise, yogurt, mustard, and eggs.
  • Add the vegetable mixture and mix well.
  • Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
  • Preheat oven to 400°F.
  • Spray a non-stick baking sheet with cooking spray.
  • Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
  • Bake about 10 to 12 minutes on each side, or until golden brown.

Nutrition Facts : ServingSize 1 cake, Calories 87 kcal, CarbohydrateContent 8 g, ProteinContent 7 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 23 mg, SodiumContent 297 mg, FiberContent 1 g, SugarContent 1 g

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COD CAKES RECIPE - NYT COOKING
Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don’t fall apart in the sauté pan. A light smear of mayonnaise on the exterior of the cakes before you fry them will encourage the most glorious crust. Serve with a thatch of green salad, a bowl of chowder or a neat pile of slaw.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 361 per serving
  • Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. (A small smear of mayonnaise on the exterior of the patties will give them a crisp crust.) Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.
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I split the recipe (you half an egg by beating it and using 2 tbpns of the egg) and made 4 generous cakes big enough for an entree. I brushed the butter on the cakes and flipped them near the end to have both sides crunchy. Trader Joe's 1lb. crab …
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