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Crabby Seafood Cakes
The key to these seafood cakes is fresh seafood, so be sure to check with your higher end supermarket seafood specialist to make sure you are getting fresh. If you live on the coast, fresh catch will be much easier to find. Makes 4 servings.

1 jumbo egg
1/4 lb fresh crab meat
1/4 lb shrimp, peeled, deveined and coarsely chopped
1/3 lb rock fish or salmon fillet, coarsely chopped
2 sea scallops, chopped (optional)
2 green onions, finely chopped
1/2 cup red and green bell peppers, finely chopped
1 teaspoon dry mustard
salt and freshly ground black pepper to taste
3 tablespoons fresh parsley, finely chopped
1/2 cup fine dried bread crumbs
4 tablespoons olive oil

In a mixing bowl, beat the egg. Add the seafood, green onions, bell peppers, mustard, salt and pepper. Stir in parsley and enough bread crumbs to hold the mixture together. Form into 4 large patties. An empty tuna can with top and bottom removed makes a perfect mold to form patties. Dust with more bread crumbs.

In a large skillet, heat the olive oil. Place the empty tuna can (both ends removed) in the skillet. Pack the crab cake mixture firmly. Leave the mold in place while you fry the first side. Remove mold and turn the patties over. Fry the patties until browned on each side and cooked through - about 10 minutes total.

Serve with a mild tartar sauce and lemon wedges.

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