This upcoming New Years, have a party and serve some plates inspired by the fresh seafood cuisine of the Pacific Northwest.
Tiny Crab Cakes
- 1 lb fresh dungeness crab meat
- 1 cup mayo
- 1/2 cup chopped parsley
- 1 1/2 tblspns Dijon mustard
- 3/4 cup flour
- 1/8 tspn cayenne pepper
- 1/2 cup vegetable oil
Wash and drain crab meat. Put in small mixing bowl. Fold in remaining ingredients (don’t break lumps of crab meat apart). Place skillet over medium heat with vegetable oil. Gently mold your small crab paddies and cook several at a time. Turn once with spatula. If needed add extra oil for more paddies.
** If crab meat is really moist, add additional flour to soak up the moisture
Smoked Salmon on crackers
Hopefully this is self explanatory. Make sure to purchase a decent quality of smoked salmon. preferably from a seafood vendor. Serve on good crackers and cream cheese if you like.
- 2 lbs large peeled shrimp
- 2 tblspns Cajun seasoning
- 2 tblspns canola oil
- 6 cloves garlic, smashed and peeled
- 1 12 oz light beer
- 1 lemon, juiced
- 1 8 oz bottle clam juice
- 1/4 cup Tabasco sauce
- 1/4 cup Worcestershire sauce
- 2 tblspns apple-cider vinegar
- 2 dried bay leaves
- 1 tspoon whole black peppercorns
- 1 stick cold butter, cut into cubes
Toss shrimp with cajun seasoning in a medium sized bowl. Heat canola oil in a large saucepan over medium heat. Once oil is hot, add garlic, saute till golden. Add shrimp into the pan and cook till bright pink. Remove shrimp. Pour in lemon juice, clam juice, Tabasco, Worchestershire, apple cider vinegar, bay leaves and peppercorn, into pan and simmer for 15 minutes. Whisk cubes of butter into sauce. Once melted, add the shrimp once more and cook for about 12 more minutes. Serves shrimp in bowls with sauce and crusty bread.