Ingredients with Measurements:
- 1 pound crab meat, picked over for shells
- 1 pound white fish stomachs, cleaned and chopped
- 1 cup breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 tablespoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, lightly beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, chopped fish stomachs, breadcrumbs, mayonnaise, Dijon mustard, parsley, lemon juice, Old Bay seasoning, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Add the lightly beaten eggs to the mixture and stir until everything is well combined.
4. Heat the vegetable oil in a non-stick skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop out the crab and fish stomach mixture and form it into a patty.
6. Place the patty in the skillet and cook for 3-4 minutes on each side, or until golden brown.
7. Repeat with the remaining mixture, adding more oil to the skillet as needed.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 cakes
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Instead of white fish stomachs, you can use any other firm white fish such as cod or haddock.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Greek yogurt can be used instead of mayonnaise.
Variations:
- Add diced bell peppers or onions to the mixture for extra flavor.
- Use different types of seafood such as shrimp or scallops.
- Make mini crab and fish stomach cakes for appetizers.
Tips and tricks:
- Be sure to pick over the crab meat for any shells before adding it to the mixture.
- Use a non-stick skillet to prevent the cakes from sticking.
- Make sure the skillet is hot before adding the cakes to ensure they cook evenly.
Storage instructions:
Store any leftover crab and fish stomach cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cakes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the crab and fish stomach cakes on a platter with a side of dipping sauce and garnish with fresh parsley.
Garnishes:
Fresh parsley or lemon wedges
Pairings:
- Serve with a side of coleslaw or potato salad.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Coleslaw
- Potato salad
- Roasted vegetables
Troubleshooting advice:
- If the cakes are falling apart in the skillet, try adding more breadcrumbs to the mixture to help bind it together.
- If the cakes are not browning evenly, try adjusting the heat on the skillet.
Food safety advice:
- Make sure to clean the fish stomachs thoroughly before using them in the recipe.
- Store any leftover cakes in the refrigerator and consume within 3 days.
Food history:
Crab cakes are a popular dish in the Chesapeake Bay region of the United States, where crabbing is a major industry. The addition of fish stomachs to this recipe adds a unique twist to the classic dish.
Flavor profiles:
Savory, slightly sweet, and slightly tangy.
Serving suggestions:
Serve the crab and fish stomach cakes as a main dish or as an appetizer at your next dinner party.
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