CATFISH CAKES
If you like Maryland Crab Cakes you'll love these. Plus, catfish is cheaper than crabmeat.
Provided by Bobbie Kaye
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place catfish in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, salad dressing, Old Bay™, cracker crumbs and egg. Mix until evenly blended.
- Heat oil in a large heavy skillet over medium-high heat. Form the fish mixture into patties, and fry in the hot oil. Drain on paper towels, and serve hot.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 42.9 g, Cholesterol 49.9 mg, Fat 27.7 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 5.4 g, Sodium 754.8 mg, Sugar 5.1 g
CATFISH SANDWICHES WITH CAJUN REMOULADE
Steps:
- Cut catfish fillets in half; set aside.
- In a pie dish or plate, combine corn muffin mix and Cajun seasoning; set aside. In a pie dish lightly beat egg with 1 tablespoon water to make egg wash; set aside.
- Dredge each catfish fillet in the flour; dip into egg wash and coat with corn muffin mixture. Set aside on a plate.
- In a deep-fryer or large pot heat oil over medium to medium-high heat to 375 degrees F. Fry catfish until golden brown, about 6 minutes. Remove to plate lined with paper towels.
- Cajun Remoulade:
- In a small bowl, stir together all ingredients. Set aside.
- Sandwiches:
- Spread warm garlic bread with remoulade sauce. Build sandwiches with fried catfish and remaining ingredients.
CRAB CAKES WITH JALAPENO REMOULADE
"When the taste changes with every bite and the last bite is as good as the first, that's Cajun." -Paul Prudhomme The most important thing to remember when making crab cakes is to not overwork the mixture. The cakes should be loose, just barely holding together. Chilling them before they are cooked helps firm up them and hold together without too much binder (bread crumbs). From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)
Provided by gailanng
Categories Crab
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- To Make Jalapeno Remoulade: (Note: Makes about 1 ¼ cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.).
- Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.
- To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside.
- Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
- Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
- Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
- When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.
CAJUN SEAFOOD CAKES
Any fish variety will work well in this recipe. The fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about 10 minutes, until opaque and cooked through. You may substitute canned tuna or splurge with fresh crab in this recipe. If you prefer, make these cakes without shellfish. Try one on a bun with Creole Remoulade Sauce Recipe #373985 or resting against a bed of paste with marinara sauce. Found recipe in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Cajun
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
- Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.
- Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.
- Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.
- Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.
- Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.
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