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The Links Grille Seafood Cakes
1 lb. lump crabmeat (fresh or pasteurized)
1/2 lb. peeled shrimp
1/2 lb. salmon
2 T. olive oil
2 T. chopped shallots
2 T. chopped garlic
2 green onions, chopped
2 oz. red bell pepper, chopped (about 1/4 cup)
2 oz. green bell pepper, chopped (about 1/4 cup)
2 T. white wine
2 eggs
3/4 C. breadcrumbs
4 T. mayonnaise
3/4 t. seasoned salt (such as Lawry's)
1/2 tablespoon Cholula hot sauce
Pinch of cayenne pepper
2 T. grated Parmesan cheese
1/2 T. parsley flakes (or about 2 T. chopped fresh parsley)
1/4 C. oil (or as needed), for saut�eing
Lemon Chive Sauce (recipe follows)
Orange Chutney (recipe follows)
Lemon halves and fresh chopped chives, for garnish
Lemon Chive Sauce:
1 C. fresh lemon juice
1 1/2 C. water
1/2 T. minced shallots
Salt, to taste
Pepper, to taste
3 oz. white wine
2 T. cornstarch
2 T. fresh chives (cut with scissors instead of chopping)
Orange Chutney:
4 oranges
1/4 C. chopped red onion
1 t. cut chives
1 T. cider vinegar
2 t. honey
Salt, to taste
Pepper, to taste
Drain crabmeat. Dice shrimp into 1/2-inch pieces. Pur�e salmon in food
processor. Mix crabmeat, shrimp and salmon together gently in a bowl. Set aside.
Heat oil in a skillet and saut� shallots, garlic, green onion and red and green
bell peppers. Add wine and continue cooking until the liquid has evaporated;
remove from heat and let cool. Add cooled vegetables to seafood. Add eggs,
breadcrumbs, mayonnaise, seasoned salt, Cholula sauce, cayenne, Parmesan cheese
and parsley. Mix well, taking care to retain chunks of crabmeat. Cover and
refrigerate until needed. To cook, add 1/4 cup oil to a hot saut� pan. Form
seafood cakes into 2- to 3-ounce disks. Place carefully into hot oil. Let cakes
brown, then turn and brown on other side; continue cooking until cakes are
cooked through. To serve, pour lemon sauce on plate. Place seafood cake on top.
Top with 1 tablespoon Orange Chutney. Garnish each plate with a lemon half and
chives.
Makes about 18-20 cakes.
For Lemon Chive Sauce: Combine lemon juice, water, shallots, salt, and pepper in
a saucepan. Bring to a boil and simmer gently for 15 minutes. Mix wine and
cornstarch together until smooth. Add to juice mixture and bring to a boil;
simmer for a few minutes, stirring, adding a little more water if needed, and
adjusting seasoning. Add chives at the time of serving.
For Orange Chutney: Using a paring knife, peel oranges, then cut out segments;
discard seeds. Cut orange segments in half. Place in a bowl along with red
onion, chives, vinegar, honey, and salt and pepper. Mix well, cover, and
refrigerate at least 2 hours before serving.
Source: The Links Grille
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