Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, seafood cakes. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Seafood Cakes is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Seafood Cakes is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook seafood cakes using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Seafood Cakes:
- Prepare crab meat or shrimp (diced) or crawfish tails
- Prepare celery
- Prepare bell pepper
- Take green onions
- Prepare thym
- Make ready Cayenne pepper
- Get large eggs lightly beaten
- Get heavy cream or half and half
- Get Italian bread crumbs
- Prepare Salt and pepper
By michael Bean and Pea Appetizers Classic Crab Cakes Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. Seafood Cakes with Herb Sauce 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.
Instructions to make Seafood Cakes:
- Combine all ingredients through the cream in a large mixing bowl and still until well mixed.
- Fold in bread crumbs and season with salt and pepper.
- Form into balls, flatten into cakes and cook on a buttered Skillet over medium heat until golden brown
These have become a staple in my house. I like them because the shrimp adds more firmness than a traditional crab cake. The seafood flavor really comes through since the panko is a more neutral binder than breadcrumbs. I pair this with a mushroom pasta for guests and everyone says they feel like they are in a restaurant! Serve with lemon and tartar sauce.
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