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“Let them eat cake!” [UPDATED]
Published 7:30am Thursday, May 10, 2012 Updated 8:01am Thursday, May 10, 2012Ah, yes, the line often attributed to Queen Marie Antoinette, “Let them eat cake!” That didn’t work out so well for her, but you can be the queen of your dining table with seafood cakes as your offering. Health experts keep nagging us to get more fish and seafood into our diets and these recipes offer two tasty ways to add more variety to your menus.
Stepping out of the “burger” zone with these cakes is a delicious change. Try to use the freshest ingredients, steering away from canned salmon or shrimp, and presenting the best “taste of the sea” at your table. Each of these seafood cake recipes has a complementary sauce recipe with it, but your favorite tartar sauce would also be a fine accompaniment.
Start a seafood “revolution” at your table and you will be swimming in compliments!
Shrimp Cakes
Combine:
1/2 # medium shrimp, peeled, deveined, roughly chopped
1 cup panko crumbs 2 T. green onions, minced
1 T. fresh parsley, minced 1 T. fresh chives, minced
Whisk together in separate bowl:
2 eggs 2 tsp. lemon juice 1 tsp. dry mustard
1 tsp. Worcestershire sauce 1/4 tsp. salt 1/4 tsp. cayenne pepper
After chilling mixture, shape, and coat with additional:
3/4 cup panko crumbs
Combine shrimp, 1 cup panko, onions, parsley and chives. Whisk eggs, lemon, mustard, Worcestershire, salt and cayenne in separate bowl and combine the two mixtures. Chill 1 hour, then form into balls, roll in 3/4 cup panko, gently shape into patties and chill cakes 2-3 hours. Fry in 2 T. canola oil over medium heat in a non stick pan, turning carefully, until golden brown. Serve on a bun or plated with remoulade sauce (recipe follows).Remoulade Sauce
1/2 cup red bell pepper, chopped 2/3 cup green onions, chopped
1/4 cup Dijon mustard 1/4 cup mayonnaise
(light is fine)
2 T. fresh parsley, chopped 2 T. honey
1 T. fresh lemon juice Salt/Pepper to taste
Process all ingredients in food processor and until vegetables are finely chopped. Chill until ready to use.
Salmon Cakes 8-12 cakes, depending on size
Combine:
1# fresh salmon, poached/fried/baked, chilled and flaked into large pieces
2 cups panko crumbs 1/3 cup green onions, chopped
1/4 cup fresh cilantro, chopped
Whisk in separate bowl:
4 eggs 3 T. fresh lime juice
3 T. low sodium soy sauce 2 T. rice vinegar
2 T. fresh ginger, minced 2 T. jalapeno pepper, seeded, minced
1 T. sugar 1 tsp. kosher salt
After chilling mixture, shape, and coat with additional:
1 cup panko crumbs mixed with 1/4 cup sesame seeds
Combine salmon, panko, onions and cilantro. Whisk eggs, lime, soy, vinegar, ginger, jalapeno, sugar and salt in separate bowl. Combine the two mixtures. Chill 1 hour, then using 1/4 cup measure, form into cakes. Transfer to plate lined with panko/sesame mixture. Press cakes into crumbs and sprinkle tops w/more crumbs. Chill 2-3 hours. Fry in canola oil until golden brown and crispy. Serve over tossed mixed greens and drizzle with Sesame Vinaigrette (recipe follows).
Sesame Vinaigrette Dressing:
1/4 cup lime juice 3 T. canola oil 2 T. low sodium soy sauce
2 T. sugar 2 tsp. toasted sesame oil 1 tsp. fresh ginger, minced
1 tsp. crushed red pepper flakes Salt to taste
Place all above ingredients in bowl and whisk together.
