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Recipe
Blue Crab And Salmon Griddle Cake With Smoked Salmon Recipe
| Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 286 | |
| Calories from Fat 166 | 58% |
| Total Fat 18.84g | 24% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 785mg | 33% |
| Potassium 315mg | 9% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.04g | 3% |
| Protein 14.86g | 24% |
Ingredients Convert Measures
- 1 c. lowfat sour cream
- 1/2 c. buttermilk
- 2 x serrano peppers roasted, peeled,
- and finely minced
- 4 x garlic cloves finely minced
- 1 x Squeeze lime juice
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 x salmon fillet - (6 ounce)
- Water as needed
- 1 x bay leaf
- 4 x parsley sprigs
- 3 Tbsp. lemon juice
- 4 x black peppercorns
- Flaked poached salmon
- 8 ounce jumbo lump crab meat flaked
- 2 Tbsp. prepared mayonnaise
- 2 Tbsp. Dijon mustard
- 1 Tbsp. prepared horseradish liquid removed
- 1/2 c. finely-minced red onions sweated
- 3 x garlic cloves sweated
- 2 x egg whites stiffly beaten
- 1/2 c. dry bread crumbs
- 1/4 c. finely-minced parsley
- Salt to taste
- Freshly-grnd black pepper to taste
- Canola oil for cooking
- Smoked Salmon
- Minced chives
- Minced cilantro
- Finely-minced red pepper
Directions
- Roasted Serrano Chile-Buttermilk Sauce: Combine all ingredients in a small bowl, season with salt and pepper and chill at least 30 min.
- Poached Salmon: Place salmon in a small saucepan. Cover with water and add in the remaining ingredients. Bring to a simmer and cook for 8 to 10 min, till just cooked through. Let cold and flake with a fork.
- Griddle Cakes: Place flaked salmon and crab in a medium bowl. Add in mayonnaise, mustard, horseradish, red onions, garlic and mix till combined. Mix in egg whites then remaining ingredients and season with salt and pepper.
- Heat 2 Tbsp. of canola oil in a large saute/fry pan. Add in 1/4 c. of batter for each cake and flatten slightly. Saute/fry on each side for 2 to 3 min or possibly till golden.
- Top each pancake with a few slices of smoked salmon and drizzle with Roasted Serrano-Buttermilk Sauce. Garnish with chives and cilantro and finely minced red pepper.
- This recipe yields 4 servings.
