Seafood Cakes with Mustard Crema

Makes 4 servings (1 serving = 2 cakes & 4 tsp. sauce)

Ingredients:

1/3 C. light sour cream
6 Tbsp. chopped fresh parsley, divided
1 Tbsp. stone-ground mustard
½ tsp. black pepper, divided
7 tsp. canola oil, divided
¼ C. finely chopped red onion
¼ C. finely chopped celery
8 oz. shrimp, peeled, deveined, chopped
8 oz. lump crabmeat
¼ C. gradted resh parmigiano-reggiano cheese
¼ tsp. salt
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)

Directions:

Combine sour creme, 2 Tbsp. parsley, mustard, and 1/8 tsp. pepper, stirring with a whisk until blended. Set aside.

Heat a large nonstick skillet over medium heat. Add 1 tsp. canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.

Combine shrimp and crab in a large bowl. Stir in oinion misture, remaining pepper, remaining 1/ C. parlsey, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to ½-inch thick patties.

Heat skillet over medium-high heat. Add remaining 2 Tbsp. oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Servewith sauce.

Source: Cooking Light, October 2009

Fried rice with crabmeat

Serves 2-4.

Ingredients:

5 oz. cooked white crabmeat without shell
¼ onion, peeled
2 scallions
3 medium eggs
salt & pepper
4 Tbsp. sunflower or vegetable oil
3½ oz. ground beef
2½ C. cooked sushi rice

Directions:

Sauce:
Slice the garlic and ginger, add to soy sauce. Put in a clean jar with a tight-fit lid and refrigerate.

Loosen the crabmeat flakes, making sure there are no large chunks. Finely chop the onion and scallions. Lightly beat eggs in a bowl and season with salt and pepper.

Put a wok over high heat and add 2 Tbsp. oil. Pour in the egg mixture and fry quickly, stirring gently as it cooks. When lightly cooked, put into a bowl and set aside. Add a little more oil in the wok, add beef, and add onions once the beef is browned.

Add rice and toss all ingredients in the wok, adding oil minimally as needed. Pour 3 Tbsp. of garlic and ginger soy sauce around the rim and toss, mixing the sauce evenly and making sure the rice doesn't stick. Toss for 7-8 minutes, adding crabmeat and cooked eggs and season to taste with salt and pepper. Toss the ingredients again to heat the crabmeat. Turn heat off and add scallions, mixing thoroughly before serving piping hot.

Spice Rubbed Saute Salmon

Ingredients:

4 6-oz. salmon fillets
1 tsp. coriander
1 tsp. sweet paprika
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. ground cinnamon
1 Tbsp. olive oil
Cayenne

Directions:

Pre-heat oven to 375 degrees.

Cross-hatch salmon skin. Mix spices & coat salmon. Sear salmon in skillet with skin-side up for up to 3 minutes. Turn to sear skin side up to 1 minute. Transfer to oven and cook till firm, or up to 4 minutes.

Suggestions:

Serve with spinach.

Asian-Style Grilled Salmon

Marinade ingredients:

1/3 C. soy sauce
1/3 C. orange juice (fresh is best)
1 Tbsp. sesame oil
1/4 C. honey
1 tsp. crushed red peppers (optional)

Directions:

Mix all marinade ingredients together. Approx. 1 cup of marinade for every pound of salmon.

Marinate salmon for 30-60 minutes. If you are using the marinade for chicken or pork, you can leave the meat, refrigerated, in the marinade for several hours.

Grill salmon over medium coals about 5 minutes per side or until cooked to desired wellness.