SEAFOOD CAKE RECIPES
SEAFOOD CAKES RECIPE - FOOD.COM
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.
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
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).
Nutrition Facts : Calories 548, FatContent 41.9, SaturatedFatContent 10.1, CholesterolContent 166.6, SodiumContent 862, CarbohydrateContent 24.2, FiberContent 1.4, SugarContent 4.6, ProteinContent 19.3
SEAFOOD CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
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, FatContent 6g fat (2g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 152mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 5g protein.
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