I was reading a cooking magazine and I found this beautiful Crab Cake recipe. But Crab meat is expensive, and here in CO, almost impossible to find the good seafood… So I was wondering what can I do to make Crab Cake like meal without Crab meat…
So I was checking my pantry and I saw the cans of Salmon that I bought at COSTCO… almost 6 months ago… I did not know what to do with this cans of Salmon, but now I know EXACTLY what I am going to do with this to make a Crab Cake like meal without Crab meat!
Here is my recipe for the day “H’s Seafood Cake with Creamy Mustard Sauce” 🙂
For the Seafood Cake
1. 1/4 cup finely chopped red onion
2. 1.4 cup finely chopped celery
3. 1/4 cup chopped Spinach
4. About 10 ounce peeled and deveined medium shrimp chopped
5. 1 can (6oz) of Pink Salmon
6. 1/3 Cup Grated Fresh Parmigiano-Reggiano Cheese
7. 2 Large Eggs
8. Panko (Japanese Breadcrumbs)
Make Creamy Mustard Sauce
1. Combine sour cream, chopped parsley, stone ground mustard, mayo, ground pepper, and a pinch of salt
2. Mix well and set a side
3. This is the Creamy Mustard Sauce!
Let’s make Seafood Cake
1. Heat a large nonstick skillet over medium to high heat and add 1 to 2 Tbs of Olive oil to the skillet.
2. When the oil looks ready, add chopped red onion, celery, and pinch of salt and cook about 5 minutes. Remove from the heat and cool slightly.
3. Combine chopped shrimp and a can of pink salmon in a large bowl.
4. Stir in cooked red onion and celery, chopped spinach, grated fresh Parmigiano-Reggiano, 1/2 Black Pepper, 2 Large Eggs, and 1 Tsp of Dry Rosemary. Stir gently.
5. Add Panko (Japanese Breadcrumbs) to the mixture and stir gently more.
6. Divide the mixture into 6 to 8 portion and flatten to 1/2 inch thick patties.
7. Heat the skillet over medium to high heat. Add 2 Tbs of olive oil to the pan, and once the oil is heated, add patties to the skillet.
8. Cook about 3 to 5 minutes or until lightly browned. Carefully tun over and cook another 3 to 5 minuets or until done.
9. Serve with the Creamy Mustard Sauce.
So, I have to say this was one of the most delicious things I tasted that I cooked. 😀 The mustard sauce was tangy and just right balance to the seafood cakes shrimp sweetness. Dry Rosemary helped to erase the distinct smell of the can of Pink Salmon and added the fragrance to the seafood cake. Parmigiano-Reggiano created the cheesy crispy crust to the Seafood Cake and added the just right amount of saltiness. You may already noticed, I did not put any salt to the Seafood Cake!
I will try to make this again with fresh Rosemary instead of Dry next time. And maybe added fresh thyme as well. But over all, this dish was a SUCCESS!!