Best Seafood Cakes With Mustard Crema Recipes

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SEAFOOD CAKES



Seafood Cakes image

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.

Provided by Captain_67

Categories     < 4 Hours

Time 1h30m

Yield 6 cakes, 3-6 serving(s)

Number Of Ingredients 15

1 lb chunky white fish (not flaky)
4 ounces peeled raw shrimp
4 ounces crabmeat (1 Dungeness crab cluster well picked)
1 onion, finely diced
1 garlic clove, finely diced
2 green onions, finely diced
24 Ritz crackers or 24 jatz crackers, crushed into chunks
2 tablespoons mayonnaise
1 egg
1 teaspoon dried parsley
1/2 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
2 tablespoons unsalted butter

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).

SEAFOOD CAKES WITH CREME FRAICHE DIPPING SAUCE



Seafood Cakes with Creme Fraiche Dipping Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield about 1 dozen appetizers

Number Of Ingredients 14

2 tablespoons butter
1/2 pound bay scallops
1/2 pound 31 to 40 size shrimp, deveined and tails removed
1 tablespoon chopped fresh flat leaf parsley leaves
1/2 cup panko bread crumbs
1 tablespoon garlic powder
1 lemon, zest finely grated
1 fresh mango, peeled, cut away from the pit and diced
1/2 cup mayonnaise (or more as needed to bind patties)
1/4 cup Parmesan
Salt and freshly ground black pepper
1 tablespoon olive oil, plus more as needed
4 ounces creme fraiche
4 ounces sour cream

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.

CRABCAKES



Crabcakes image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 7 to 14 servings

Number Of Ingredients 19

5 pounds shelled Alaskan King crab
1 1/2 finely diced red pepper
2 bunches scallions
2 tablespoons garlic
2 tablespoons tarragon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons black pepper
1 cup cream, mixed with 12 tablespoons cornstarch, to make a slurry
1 teaspoon Cajun seasoning
1 cup seafood sauce, recipe follows
16 breadsticks
Mustard Creme Sauce, recipe follows
1 tablespoon finely diced onion
1 cup white wine
2 teaspoons salt
1 teaspoon white pepper
2 quarts cream
1 cup Dijon mustard
6 ounces white roux, to thicken

Steps:

  • Saute pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in butter. Let cool and set aside. In a bowl, mix all ingredients together, carefully by hand. Make 28 (3 1/2-ounce) cakes. Serve with a Mustard Creme Sauce. Garnish with scallions and tomatoes.
  • In a large saute pan, cook the onion, wine, salt, and pepper. In a separate sauce pot, heat the cream and mustard. Thicken the cream-mustard mixture with the roux, by stirring some of the mixture into the roux, whisking to incorporate and then adding the roux to the mixture. Add the onion mixture and cook for at least 20 minutes, stirring often, until mixture has lost the raw flour taste, has a satin-y sheen, and evenly and thickly coats the back of a spoon. Strain before serving.

DUET OF CHESAPEAKE CRAB: CHESAPEAKE JUMBO LUMP CRAB CAKES WITH MUSTARD CREME FRAICHE



Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 8 cakes, 1 cup sauce

Number Of Ingredients 22

2 pounds jumbo lump crabmeat
1/2 small onion, finely minced
1/2 small red bell pepper, minced
1 teaspoon butter, plus more for sauteing
1 extra-large egg
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dry mustard
1 teaspoon chopped parsley leaves
Pinch cayenne
Sea salt and fresh ground pepper
3 drops hot sauce, or to taste
4 tablespoons vegetable oil
2 cups fine bread crumbs, seasoned with salt and pepper
1/2 cup creme fraiche
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 drops hot sauce (recommended: Tabasco)

Steps:

  • To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
  • In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
  • In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
  • Preheat an oven to 400 degrees F.
  • In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through.
  • To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.

SEAFOOD CAKES WITH HERB SAUCE



Seafood Cakes with Herb Sauce image

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

Steps:

  • In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

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