Dinner: Seafood

Salmon Cakes or Salmon Croquettes

Easier to make than you would think, these make a light summer dinner, a great appetizer, or a fun party food.




4 cans boneless salmon
4 slices good bread
4 large eggs
2 Tlb. Worchestershire sauce
Salt (sea salt preferred)
Pepper (fresh ground preferred)
hot sauce
Dice bread as finely as you can. Add to a large bowl. In a small bowl, mix eggs, Worchestershire sauce, a generous sprinkle of salt, and several turns of fresh ground pepper. Add a dash of hot sauce, as much as you dare. Whisk together.
Open salmon cans and drain well. Add to large bowl with bread. Break up salmon and mix with bread cubes. Pour egg mixture over salmon and stir well. Form salmon into balls pressing tight together. Leave as balls for croquettes or flatten into patties.
You can let the fish sit at this point while you prepare the side dishes.
Heat oil in skillet about 1″ deep. Place paper towels next to stove. Find a pancake flipper with a metal flipper. When oil is hot (but not smoking), carefully scoop patties or balls into the oil. Cook until starting to brown. Flip over. When browned thoroughly, remove and place on paper towels. Plate and serve. Serve with lemon wedges.
Note: if you are going to not be able to serve these immediately, heat oven before you begin cooking, and then turn off when it reaches about 300 degrees. Plate salmon onto oven safe plate and place in oven until ready to serve.
In picture: shown with lemon wedge, orange twist, and confetti salad.

Crab Cakes
Delightfully crispy on the outside, tender and moist on the inside. Your mouth will do a happy dance when you try these delightful cakes. I like these just as a light appetizer. You can make these at same time as Salmon Cakes on this page as they are similar in ingredients and cooking methods.
2 cans crab meat (equivalent 4 oz. dry)
8 crushed Ritz or other butter crackers
2 green onions, finely diced
1/8 c. mayonnaise
1 egg
1/2 tsp. Worchestershire sauce
1/2 tsp. dry mustard
1/4 lemon, juiced
sprinkle garlic powder
1/2 tsp. salt (sea salt preferred)
dash hot sauce
flour for dusting
oil for cooking
In a medium bowl, mix together drained crab, crackers and onion. In a small bowl, whisk together the egg, mayonnaise, Worchestershire sauce, mustard powder, lemon juice, garlic powder, salt and hot sauce. Pour liquid over crab and mix together.
Carefully form crab mixture into small cakes. This recipe makes about 7. Dredge lightly in flour. Don’t cook until right before you’re ready to serve.
Heat about 1″ oil in a skillet. Place paper towels near pan. Use a metal pancake flipper. Carefully slide each cake into hot oil. Brown and flip. Finish browning. Remove from oil and place on paper towels to drain.
If you’re not going to serve immediately, heat oven to about 300 degrees before you start cooking. When it is at temperature, turn it off. Plate crab cakes onto oven safe plate. Put in oven until ready to serve.
In picture: shown with lemon wedge, orange twist, and confetti salad.

Tuna Croquettes
By Alton Brown
(makes eight)
7 oz. pouch albacore tuna drained and shredded
2 large beaten eggs
¼ c. panko
1 tsp. lemon juice (fresh)
2 tsp. Dijon mustard
½ tsp. kosher salt
2 green onions
¼ tsp. black pepper
2 tlb. scoop

Make balls and set on parchment. Rest for 15 minutes. Flatten in pan with additional ½ c. panko, coat patties thoroughly.
Coat bottom of pan with olive oil (about 1 Tlb.) no more or it will splatter. Move to pan before hot, no touching.
Cook for 3 min per side (turn down heat if cooking too fast).
Move to cooling rack.

Fishy Stickies
Talapia on a stick, battered and fried. It’s a fun twist on the standard fish stick and a great way to get kids to eat their Omega 3′s.
1 lb. Talapia filets (can use cod, halibut or other mild tasting fish)
1 c. all purpose flour
1 c. milk
2 Tlb. baking powder
1 tsp salt (sea salt preferred)
fresh ground black pepper (optional)
dash of paprika (optional)
dash of onion powder (optional)
You can make a basic batter or spice it up according to your taste. Mix all batter ingredients together and whisk until smooth.
Slice fish into strips. Thread onto skewers. Heat oil in a pan, slightly deeper than the thickness of the fish. When oil is hot, dip fish into batter and then lay in oil. Cook until golden brown. Remove and drain on paper towels. Serve hot.
Can serve with tartar sauce or lemon wedges.
Make ahead: make two batches instead of one. Serve one batch, and allow the other to cool. Place in ziplock freezer bag and freeze. To reheat, place in fridge overnight. Right before you want to serve, place on a cookie sheet and bake in oven about 350 degrees or until sizzling. Serve hot.

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