Oscar-Winning Seafood-And-Crab Cakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another winner by the singer Isaac Hayes! This is so good, with a crisp garden salad and some of your favorite wine and of course, who coould forget, some great, crisp and chewy sourdough! Ingredients:
2 tablespoons butter |
2 white onions, chopped |
1 elephant garlic clove, minced (regular is ok) |
2 sprigs fresh thyme, finely chopped |
1 sprig fresh parsley, finely chopped |
1 roasted red pepper, finely chopped |
1 lb lump crabmeat, picked over |
6 tiger shrimp, peeled, deveined and chopped |
2 large sea scallops, chopped |
1 pinch sea salt |
1 pinch cayenne pepper |
1 egg yolk |
1/3 cup plain breadcrumbs |
1 cup vegetable oil |
breadcrumbs, for coating |
Directions:
1. In a medium skillet, melt butter over medium heat.
2. Add onions, garlic, thyme,parsley and bell peppers. Saute' for 4 minutes.
3. Add crab meat, shrimp, and scallops. Cook for 3 minutes, until shrimp are pink. Stir in salt and cayenne pepper. Remove pan from heat and cool mixture for 30 minutes.
4. Add the egg yolk and bread crumbs to seafood mixture. Mix well with a fork.
5. Divide the mixture into 4 portions and shape each portion into a cake the size of your palm. Refrigerate for at least 30 minutes.
6. In a medium skillet, heat oil over medium-high heat. Sprinkle bread crumbs over the cakes; turn and sprinkle on other side.
7. Fry the cakes until golden brown and heated through, about 1 minute on each side, reducing the heat if cakes brown too quickly.
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