Friday, October 4, 2013

Crab Cakes/Salmon Cakes

This recipe can also double as stuffing for fish, shrimp or a lobster tail.  You'll pay so much for these in a restaurant, but they're really so easy to make at home, for a fraction of the price. Friends and family will think you're a gourmet, but you'll know the truth :)

1 pound of fresh crab meat (lump is best, but backfin is good too)
Juice and zest of one lemon
2 heaping tablespoons of mayonnaise (reduced fat versions are fine!)
1 tablespoon of Old Bay seasoning
1/2 cup of plain breadcrumbs -- panko style are best, but any plain breadcrumb is fine
1 egg, well beaten

Place the mayo, Old Bay and egg into a bowl and mix well.   Then fold in the crab meat, breaking up jumbo lumps into 3 or so pieces each, but not too small.   Once that's mixed, fold in the breadcrumbs until they are just evenly distributed.

Divide into four to siz portions and form into patties. You can then either saute these in olive oil until lightly browned on both sides, or broil them for about 4-5 minutes on each side.

The mixture is also a perfect crab-meat stuffing that you can use to stuff flounder, sole, tilapia, etc., or shrimp, or lobster, or mushrooms, etc.

If you don't like crab meat, you could easily substitute salmon. Buy one pound of fresh salmon filet, lightly brush with olive oil, and broil for 6-8 minutes, until it's medium. Let the salmon cook and break it up into chunky flakes, and follow directions as above.

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