Salmon Croquettes And Crab Cakes With Spicy Remoulade

Salmon Croquettes And Crab Cakes With Spicy Remoulade

Fish and crabs are one of the most famed seafood in the world, devoured by many these items can be eaten as appetizers, main course or even snacks. Here the classic flavours have redeveloped into the modern taste. Thus, relish into the all tie favourite salmon croquettes and crab cakes. 

 

Salmon Croquettes

Serves 12 pieces
 

Ingredients 

 

  • 1 can Pink Salmon (Drained and Flaked)
  • 3 Eggs (Beaten)
  • 1 1/2 cups Crushed Crackers
  • 1/2 tsp Salt
  • 1/4 tsp Red Pepper
  • Vegetable Oil
  • Cocktail Sauce

 

 

Method

 

  1. Combine salmon, eggs, cracker crumbs, salt, and pepper in a medium mixing bowl; mix well.
  2. Shape mixture into 12 croquettes.
  3. Fry in deep hot oil (375°) until golden brown. Drain well on paper towels. Serve immediately with cocktail sauce.

 

 

Crab Cakes with Spicy Rémoulade

Serves 4

Total Time 20 minutes

 

Ingredients 

 

For Crab Cakes:

  • 1 pound Jumbo Lump Crabmeat (Shell Pieces Removed)
  • 2 tbsps Finely Chopped Green Bell Pepper
  • 1 1/2 tbsps Canola Mayonnaise
  • 1/4 tsp Black Pepper
  • 2 Green Onions (Finely Chopped)
  • 1 Large Egg (Lightly Beaten)
  • 1 cup Panko (Divided)
  • 2 tbsp Canola Oil (Divided)

 

For Remoulade:

  • 1/4 cup Canola Mayonnaise
  • 2 tsp Minced Shallots
  • 1 tsp Chopped Fresh Tarragon
  • 1 tsp Chopped Fresh Parsley
  • 1 1/2 tsp Dijon Mustard
  • 3/4 tsp Capers (Chopped)
  • 3/4 tsp Wine Vinegar
  • 1/4 tsp Ground Red Pepper

 

 

Method

 

1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

 

2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

 

3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.