Seafood

All posts in the Seafood category

Lightened Shrimp Jambalaya

Published September 19, 2016 by jenmatteson

Looking for a warming fall meal without all the heaviness? This is the perfect recipe for you! This jambalaya is packed with flavor without all the fat and calories of a traditional jambalaya.

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Sausage is omitted from this version and cannellini beans used to add additional depth and richness. The recipe also calls for farro, which I’ve never used before, believe it or not, instead of rice. It outperforms white and even brown rice, with more protein and more fiber and is packed with a number of vitamins and minerals you can’t get from rice. The original recipe called for raw shrimp, but I make a habit of having frozen cooked shrimp in my freezer, so use what works for you. Overall, this was an awesome dish and perfect for those fall, and even upcoming winter, evenings. I have most everything in my kitchen at all times, so this is a fun #Ijustthrewittogether and #ohiwasntexpectingcompany recipe!

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Lightened Shrimp Jambalaya

Source: Adapted from Hello Healthy
Servings: 6

Ingredients:

1 tbsp. olive oil
1 onion, diced
5 stalks celery, diced
1 bell pepper, diced
1 cup uncooked farro
2 bay leaves
1 1/2 tbsp. garlic powder
1 tbsp. smoked paprika
2 tsp chili powder
13 oz diced tomatoes, drained
3 cups low sodium vegetable broth (chicken broth would work, too)
1-15 oz can cannellini beans, drained and rinsed
30 uncooked shrimp, peeled and deveined (I used frozen already cooked shrimp – thawed them and threw them in at the end)
salt and pepper

Directions:

  1. In a deep sauté pan, heat oil over medium heat. Add onion and cook until softened, about 2 minutes. Add 2 tbsp. olive oil, celery, bell pepper, farro, bay leaves, garlic powder, paprika, chili powder and tomatoes. Stir until well combined and season with salt and pepper.
  2. Add the vegetable broth and stir until ingredients are combined. Bring to a boil. Reduce heat to simmer, cover and cook until broth is reduced, about 15 minutes. Stir frequently.
  3. Add beans and shrimp and stir until combined. When shrimp is cooked through, about 5 minutes, season with salt and pepper and serve.

Brussels Sprout and Cashew Fried Rice

Published June 13, 2016 by jenmatteson

As I mentioned in the last post, there was a recent addition to our family, Milou. I’ve been busy running around with her, and not blogging. Shame on me!

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Just look at that sweet face! I bet you forgive me now 😉 Okay, on to the food!

Who doesn’t love fried rice? I certainly do, and so does Nate. The hardest part about making fried rice is the rice. The rice has to be completely cool before using, and leftover rice works the best. Unfortunately, the thought to make rice one day and use it the next rarely occurs to me.

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Brussel’s Sprouts and Cashew Fried Rice

Until…my girlfriend snapchatted me her dinner one night. I immediately responded needing to know what delight she made. She promptly emailed it to me the next day with the recipe. What a friend! Now this is originally a vegetarian dish, but I did add shrimp to up the protein a little. Obviously, feel free to follow the recipe as written, or add whatever protein you like. Tofu would be a good option if you want to keep it veg, too!

I was curious to see how the flavors would come together with the maple syrup added in, but it was a great balance of salty and sweet. I would definitely make this again, and it’s so super simple. Nate also demanded it as he came up for air once while consuming!

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Brussels Sprout and Cashew Fried Rice

Source: Adapted from A Virtual Vegan
Servings: 4-6

Ingredients:

2 tsp oil (I used a mixture of sesame and olive oil)
2 heaping cups halved Brussels sprouts
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp. soy sauce
1 tbsp. maple syrup (honey or agave can be substituted)
2 cups cooked brown rice, cooled (leftover is best)
1/4 cup cashews

Directions:

  1. In a large frying pan, heat oil over medium heat. Add Brussels sprouts an saute until just tender, about 4 minutes.
  2. Add onions and garlic and cook until onion is just beginning to turn golden brown, about 2 minutes.
  3. Add soy and maple syrup and stir to coat vegetables. Add rice and cashews and continue cooking for another few minutes until rice is hot.

Grilled Shrimp Salad with Chimichurri

Published September 30, 2014 by jenmatteson

Salads are pretty common in our house in the summertime, and what makes them even better is fresh lettuce or greens from the garden. This year, I’ve planted three different kinds of lettuce, and am already getting to enjoy them (yeah, I started writing this in June). But, what’s great about lettuce is it’s hearty enough to withstand cool nights in the fall. Even on the last day of September, my lettuce is still going strong!

Grilled Shrimp Salad with Chimichurri

I’ve never made a chimichurri before, but it sounded delicious and couldn’t have been more simple. The recipe I followed from Food and Wine called for parsley, but if you are a regular reader (I know, who could be regular when I haven’t been posting much lately), you know I rarely have parsley and almost always use cilantro in its place. Even better, I used cilantro from my garden!

The only other substitution was cannellini beans in place of black-eyed peas. I didn’t have any, but I had everything else, so I decided to just roll with it (you can too!) and make what I already have work. It did! I loved the chimichurri not only as a marinade on the shrimp, but it was a great dressing for the salad, as well. We didn’t need (or have) any extra to pass at the table, so I don’t think it’s necessary, but go for it if you like things saucy!

Griled Shrimp Salad with Chimichurri

Nate cooked the shrimp perfectly, he says with my help, but he did all the work. I just said when they should come off the grill. The warm shrimp, paired with the fresh garden flavors of the salad were a perfect combination. This is great for a quick dinner, and even an entertaining dinner, as it’s filling, but not too heavy.

Grilled Shrimp Salad with Chimichurri

Grilled Shrimp Salad with Chimichurri

Source: Adapted from Food and Wine
Servings: 2

Ingredients:

1/2 cup packed cilantro leaves, finely chopped
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. finely chopped oregano
2 garlic cloves, minced
pinch crushed red pepper
Kosher salt
pepper
10 large shrimp, shelled and deveined
1 cup cannellini beans
1 cup yellow cherry tomatoes, halved
2 cups mixed greens
1/2 avocado, sliced

Directions:

1. In a medium bowl, whisk cilantro, olive oil, lemon juice, oregano, garlic and crushed red pepper. Season generously with salt and pepper and adjust to taste. In a large bowl, toss shrimp with 2 tbsp. of the chimichurri and refrigerate for 30 minutes.

2. Preheat grill to medium high heat. Grill shrimp, turning once, until lightly charred and just cooked through, about 2 minutes on each side. Transfer to plate.

3. In a large bowl, toss beans, tomatoes and greens with 2 tbsp. chimichurri. Season with salt and pepper and pile evenly on two plates. Top with shrimp and avocado and serve. Pass remaining chimichurri at the table.

Skip the Restaurant, Cook and Home: Scallops with Fennel Grenobloise

Published February 6, 2014 by jenmatteson

My girlfriend was coming over for dinner last Friday night.  She had originally suggested going out for seafood, but seeing as though I’m not working, I countered with cooking in.  I know, not quite as exciting (though, it can be with enough wine and Just Dance).  But I did splurge a little and get us some scallops, which was perfect, as I had this recipe waiting for use.  Unfortunately, she had some car trouble so she wasn’t able to make it.  Fortunately for Nate, that meant he got leftovers 😛  The scallops with the fennel was absolutely outstanding.  I amped it up slightly by serving them over a parsnip puree, and drizzled with truffle oil.  It wasn’t necessary by any means, but why not add a little luxury into our simple lives? Sorry the pictures are so gross – not very good lighting late and night, but this was too good not to share with you!

Scallops with Fennel Grenobloise

Oh, and what the heck is a “grenobloise”?  It’s just a fancy French term for “sauce of brown butter, capers, parsley, and lemon”.  It makes for a much shorter recipe name: Scallops with Fennel Grenobloise vs. Scallops with Fennel, Brown Butter, Capers, Parsley and Lemon.  Yeah, I’ll take the first one.  But how do you pronounce it so you don’t sound like a dope?  You really can’t, but if you must try, here’s a little help: “grewn-o-blwahz”.  Seriously.

Scallops with Fennel Grenobloise

This is the second time I’ve made scallops at home, and they are so easy to make.  Don’t be scared to try!  A few key tips: 1) Make sure the scallops are very dry before placing in a hot pan.  I laid mine between paper towels in the fridge a few hours before I planned to make them.  2) Get your pan nice and hot.  3) Be patient and don’t move once you get them in the pan.  This will get that nice crisp sear on the outside while keeping the middle warm and opaque.  4) Don’t overcrowd your pan.  Placing the scallops too close together will steam them instead of searing them.  YOU DO NOT WANT THIS.  I promise, follow these tips, and you can’t screw them up.  The simple taste of the scallops paired great with the rich taste of the fennel.  Open a nice bottle of wine and make this for your honey this Valentine’s Day instead of braving the crowds and overpriced menus.

Scallops with Fennel Grenobloise

Scallops with Fennel Grenobloise

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

2 tbsp. olive oil
1 lb sea scallops
kosher salt
fresh ground pepper
2 tbsp. unsalted butter
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
2 tbsp. capers, drained
2 tbsp. fresh lemon juice, plus lemon wedges for serving
2 tbsp. flat leaf parsley

Directions:

1. In a large non-stick skillet, heat olive oil over moderately high heat.  Season both sides of scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, about 3 minutes on each side (DO NOT move in the pan – this will allow them to sear properly).  Transfer to platter and keep warm.

2. Melt butter in same skillet.  Add fennel and capers and cook over high heat, stirring until the fennel is crisp-tender and lightly golden, about 2 minutes.  Stir in lemon juice and parsley, and season with salt and pepper.  Spoon fennel around the scallops and garnish with chopped fennel fronds, serve with lemon wedges.

Grilled Chili-Garlic Swordfish

Published December 21, 2013 by jenmatteson

I’ve had swordfish one time in my life, and from what I remember, I thought it was just okay.  It’s a fairly plain, meaty white fish, which makes it an excellent canvas for flavor.  This was added to my 30 Before 30 list by my husband, though I’m not really sure what prompted it.  As you can probably guess, swordfish isn’t all that easy to come by, but you can likely find it at your specialty grocer, such as Whole Foods, where this recipe actually comes from.

Grilled Chili-Garlic Swordfish

I was excited to try it, because you know I love anything spicy, and Sriracha is the best!  Lucky for me, I decided to make it on a day that was somewhat mild in late November for Minnesota.  We’ve had some bone chilling wind chills the last few weeks, but the few days after Thanksgiving has been a much needed heat wave.  It was about 30 degrees, but no wind.  This made great timing for a recipe I needed to grill!

Grilled Chili-Garlic Swordfish

I loved the flavor of the marinade and thought it would be perfect for such a lacking fish.  Nate loved the it, and demolished his within minutes.  I didn’t care for it as much; I thought it had an overly fishy flavor.  And I love fish – I’ve never met a fish I didn’t like, but this just didn’t taste good to me.  I think part of the problem was that I may have slightly overcooked it, which actually will bring out a fishy flavor in seafood.  Funny right, because you’d think it’d make the fishy flavor go away!  But, I promised to share all my adventures with you, good or bad.  In this case, I guess it was 50/50 since Nate liked it and I didn’t.  I’d love to try this marinade on anything else; I’m sure shrimp, salmon, chicken, even pork would be lovely. So if you don’t want to take the risk, or spend the money on swordfish, try the marinade on something you’ve already got in your fridge or freezer!

Grilled Chili-Garlic Swordfish

Grilled Chili-Garlic Swordfish

Source: Adapted from Whole Foods Market
Servings: 4

Ingredients:

2 1/2 tbsp. tamari
2 tbsp. olive oil
2 tsp. lemon juice
1 1/2 tsp. Sriracha or other chili-garlic paste
4-6 oz swordfish steaks

Directions:

1. Preheat grill to medium-high heat.  In a small bowl, whisk together tamari, olive oil, lemon juice and Sriracha.

2. Season steaks generously with salt and pepper, then brush with the tamari mixture.  Grill swordfish about 4-5 minutes, then flip, and cook for another 3-4 minutes until opaque in the center, brushing occasionally with remaining tamari mixture.

Crab Ravioli with Shallot Cream

Published September 19, 2013 by jenmatteson

How many daily emails do you get?  How many do you get that you just erase before even opening, either because you know what it is and you don’t want it, or because you don’t even care what it is?  I don’t remember when I signed up for daily emails from Food and Wine, but I started getting them a few weeks ago.  BIG MISTAKE.  Not because I’m not interested, and not because I don’t want to see what’s in it.  Just the opposite.  They send daily recipes, in which most sound absolutely amazing.

Crab Ravioli with Shallot Cream

This one was no different.  A few great things about this recipe.  One: Crab.  YUM.  Two: Ravioli, without the hassle of making homemade pasta (I will do this some day…soon hopefully).  Three: No cheese.  Okay, for some (pretty much all) of you, this might sound like a not-so-great-thing, but it was wonderful for me, and still tasted rich, creamy and decadent.

I loved this recipe, though Nate thought it was too rich.  While it is creamy, the crab paired with the tarragon and shallots gives a very fresh, bright flavor.  The recipe says it makes 8 servings, but I got 16 ravioli out of this recipe, so it’s more like 4.  Maybe my wonton wrappers were larger, or I just filled them twice as much.  My grocery store didn’t have clam broth, so I bought seafood stock instead.  I know it’s not the same, but figured it couldn’t be too different.  I also used half-and-half instead of heavy cream for both the filling and the sauce.  In the sauce, I added just a touch of arrowroot (cornstarch would work just as well) to thicken it a bit.  Everything was melded very well and I really loved this recipe.  I would make it for company, but only when Nate wasn’t there since he didn’t care for it as much.

Crab Ravioli with Shallot Cream

Crab Ravioli with Shallot Cream

Source: Adapted from Food and Wine
Servings: 4

Ingredients:

For crab filling:
1/2 tbsp unsalted butter
1/2 tbsp flour
1/4 cup half-and-half
1/2 lb lump crab meat, picked over
1 large scallion, only white part, minced
1 tsp fresh tarragon, minced
1/2 tsp Dijon mustard
salt and white pepper (black is fine if you don’t have white, white just looks better)
32 wonton wrappers

For shallot cream:
1 tbsp olive oil
1 shallot, minced
1 cup half-and-half
1 cup clam broth
1/2 tsp arrowroot or cornstarch
2 tsp Dijon mustard
1 tbsp flat leaf parsley, minced
salt and white pepper (again, black pepper would be fine here)

Directions:

1. Melt butter in medium sauce pan over medium heat.  Add flour and whisk until combined, about 30 seconds.  Add half-and-half and continue to whisk until very thick, about 1 minute.  Remove from heat and let cool.  Fold in crab meat, scallion, tarragon and mustard.  Season with salt and pepper.

2. On a work surface, lay out 4 wonton wrappers and lightly brush with water.  Scoop about 2 tbsp of crab filling into the middle of each, and top with another wonton wrapper.  Push out any air pockets and firmly press edges of wonton wrappers together.  Trim excess dough with a 2 1/2 inch biscuit cutter, round or fluted edge (I don’t have a biscuit cutter, so I trimmed the edges – unevenly – with a pizza cutter).  Transfer to baking sheet in single layer and repeat with remaining filling and wonton wrappers.

3. In a deep skillet, heat olive oil over low heat.  Add shallot and cook until softened but not browned, about 4 minutes.  Add half-and-half, clam broth and arrowroot or cornstarch, bring to a boil over high heat.  Once thickened slightly, remove from heat and whisk in mustard and parsley.  Season with salt and pepper.  Cover and set aside.

4. Cook ravioli in a large pot of boiling salted water.  Ravioli will float to top when they are done, about three minutes.  Remove with slotted spoon and add to shallot cream sauce.  Toss gently over low heat and serve immediately.  Garnish with more parsley or chopped chives.

Buffalo Shrimp Pizza

Published July 30, 2013 by jenmatteson

One thing I really like about recipe swaps is not only do you get to try something you might not have otherwise tried, and visit new blogs, but new people are introduced to your blog as well.   A few swaps ago, that had a Bloggers Choice theme, Melissa from I was Born to Cook was assigned my blog.  She made my buffalo chicken pizza, but instead of chicken, she used shrimp.  I thought this was an absolutely genius idea!  I used basically the same recipe as I used before, and substituted shrimp for chicken.

Buffalo Shrimp Pizza

This was so quick and simple to throw together because I used dough that I had previously made, separated into individual pizzas, and froze.  I let the dough thaw, rolled it out, and we were good to go.  I used precooked shrimp and just needed to remove the tails.  Everything else comes together in a cinch.  Except if your grill catches on fire.  Then your crust might get slightly crispy and a nice shade of black on the bottom.  Trust me!

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Source: Adapted from I was Born to Cook and Becoming Pigzilla
Servings: 1 small pizza

Ingredients:

1 pizza dough (I used 1/4 of my whole wheat pizza dough)
1/4 cup garlic cream sauce
1/2 cup shrimp, deveined, cooked and tails removed
1/4 cup red pepper sauce (I like Franks Red Hot)
2 tbsp onions, diced
1/2 cup mozzarella cheese (Nate used mozzarella-provalone mix)
1 tbsp cilantro, chopped

Directions:

1. Prepare dough according to grilled pizza dough recipewhole wheat pizza dough, your own crust recipe, or use a pre-made crust.  Follow directions until it comes to adding toppings to your pizza.  Spread with garlic cream sauce, leaving just 1/4 – 1/2 inch crust around the outside.

2. In a small bowl, combine shrimp with red pepper sauce.  Sprinkle shrimp evenly around the pizza, then add onions and cheese. Cook according to the crust recipe’s specifications and top is bubbling and cheese begins to turn brown.

3. Before serving, top with cilantro and more red pepper sauce if desired.  Slice and serve.

Hoisin Glazed Salmon Burgers

Published June 19, 2013 by jenmatteson

I used to not like fish.  I know, I can’t believe it either.  But, now if I could afford to, I would eat fish every day.  When I was young, I would dabble in a little fried fish every now and then, only because it was fresh and my dad caught it, and it was what’s for dinner.  Finally, I grew out of my picky stage and realized how delicious fish is, especially my dad’s cracker crusted pan-fried walleye.  But, we’re not here to talk about walleye, we’re talking about salmon.

Hoisin Glazed Salmon Burgers

One of my first times trying salmon was at a place in downtown Minneapolis near my work.  It was a fairly fancy seafood place, and I wanted to try to expand my horizons, so I ordered a salmon burger.  It was so delicious.  Granted, I did top it with tartar sauce, not knowing at the time it was weird – but it is.  To this day, if I’m there for lunch, I’m likely to get the salmon burger.  Too bad I don’t work in Minneapolis anymore.

Hoisin Glazed Salmon Burgers

So when I saw Nicole’s recipe for salmon burgers, it took me back to my nearly virgin fish days.  The flavors aren’t really similar, but I still wanted to try it because I love salmon, and I really like Asian flare, so the hoisin glazed salmon burgers sounded right up my alley.  These came together so super quickly, and even better, tasted amazing.  The pickled cucumbers on top really add a bang to the burger.  It might also have to do with me adding a little extra cayenne pepper to the pickling juices.  The burgers were firm enough that I might have been able to grill them, but I didn’t want to take the chance of them falling apart, so I used a cast iron skillet.  The sesame oil added the perfect amount of nuttiness and wasn’t too overpowering.  This is a great summer burger recipe and alternative to your average turkey or beef burger.

Hoisin Glazed Salmon Burger

Hoisin Glazed Salmon Burgers

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

For the cucumbers:
1/3 cup water
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp cayenne pepper
1/2 cucumber, sliced thin (about 16 slices)

For the burgers:
1/2 cup panko
4 tbsp chives, minced
2 tbsp cilantro, chopped
1 tsp low-sodium soy sauce
1 1/2 tsp fresh grated ginger
1 tsp lime zest
1-1 lb skinless wild, fresh salmon fillet, finely chopped
1 large egg white
1 1/2 tsp sesame oil
2 tbsp hoisin sauce
4 hamburger buns

Directions:

1. In a small saucepan, combine water, vinegar, garlic, ginger and cayenne.  Bring mixture to a boil.  Remove from heat and add cucumbers.  Let stand for 30 minutes.

2. In a large mixing bowl, gently toss together panko, chives, cilantro, soy sauce, ginger, lime zest, salmon and egg white.  Separate mixture into four equal parts and shape into patties.

3. In a cast iron pan, heat sesame oil over medium-high heat.  Add two patties to the pan and cook for 3-4 minutes, until beginning to brown on the bottom, and flip.  Cook for another 3 minutes, brush the tops with hoisin sauce and cook for 30 seconds more.

4. Place patties on bun and top with cucumbers and top half of bun.

Recipe Swap: Jalapeno Cilantro Pesto Crusted Tuna

Published June 7, 2013 by jenmatteson

This week’s edition of recipe swap, hosted by Sarah at Taste of Home Cooking, was Mexican.  I was assigned creamy citrus jalapeno cilantro pesto from Jey at The Jey of Cooking.  I love pesto and I WC-Recipe-Swap-badge-1love cilantro and jalapenos, so I was looking forward to making this.  The ingredients were somewhat similar to the cilantro pesto I recently made from Thug Kitchen, but with the addition of citrus, which was appealing.

Jalapeno Cilantro Pesto Crusted Tuna

I had to change a few things from Jey’s original recipe, but not much.  Her recipe calls for pistachios, which I love, but Nate is allergic.  So instead, I used almonds.  I also had to add additional cilantro because my pesto was very watery.  I used the juice of one orange and 1/2 grapefruit, but maybe my fruit was really big or extra juicy, because I couldn’t get the pesto to thicken up as pictured on Jey’s post.  I added almost no oil because it was already so runny.  I should have added the juice a little at a time, but now I know for next time.

Jalapeno Cilantro Pesto Crusted Tuna

Jey recommended serving this over chicken or tossing with pasta.  Seeing as though I’m really getting down to the wire for my 30 Before 30 list, I thought I’d take a risk and try it with tuna and check another item off.  All the flavors go really well together, so Citrus Jalapeno Cilantro Pestowhile it was a risk, it wasn’t by any means epic.  I marinated the tuna steaks in the pesto for about 30 minutes – I didn’t want to do it too long so as to start to cook the tuna with the acid in the pesto.  After quickly searing the tuna, I sliced and served it over a wasabi vinaigrette slaw and drizzled additional pesto over the tuna.  Not only was the tuna cooked to perfection (we like it rare, but feel free to cook it further if you like), but the pesto added the perfect amount of flavor, without over taking the clean taste of the tuna.  The crusted pesto added the perfect amount of crisp to the outside of the tuna, while the drizzled pesto added it a little more freshness. Nate and I both quickly cleaned our plates and adored this recipe!

Jalapeno Cilantro Pesto Crusted Tuna

Jalapeno Cilantro Pesto Crusted Tuna

Source: Cilantro Pesto slightly adapted from Jey of Cooking, Tuna is Pigzilla original
Servings: Pesto makes about 1 1/2 cups, 2 servings of tuna

Ingredients:

For the cilantro:
1 orange, juiced
1/2 grapefruit, juiced
1 cup walnuts
1 1/2 cup almonds
1 bunch cilantro
1 onion, roughly chopped
1 jalapeno, seeded
6 cloves garlic
salt and pepper
2 tbsp honey
1-3 tbsp olive oil

For the tuna:
2-8 oz sushi/sashimi grade tuna steaks
salt and pepper
olive oil

Directions:

1. To prepare the cilantro pesto, combine walnuts, almonds, cilantro, onion, jalapeno and garlic in a food processor.  Pulse a few times, until ingredients are well combined.  Add juices a little at a time – you might not need all of it – until pesto comes together and has thick consistency.  With processor on, drizzle in olive oil until pesto has reach desired consistency.  Season with salt and pepper to taste.

2. Season tuna steaks with salt and pepper then coat with pesto.  Refrigerate for up to 30 minutes.

3.  Heat 1 tbsp olive oil in a cast iron skillet over high heat.  Reduce heat to medium-high and add tuna steaks.  For rare tuna, cook for about 3 minutes on one side.  Turn steak up on one end and cook for one minute more.  Turn once more, so first seared side is facing up.  Cook for 2 minutes.  Finally, turn once more, cooking the edge that has not yet been seared.  Remove from heat and let rest for at least to minutes.  Slice thinly and dress with additional jalapeno cilantro pesto.  (I served mine over a wasabi vinaigrette slaw and a little basmati rice).

Check out what the other ladies did for the Mexican Recipe Swap:

Recipe Swap: Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Published May 10, 2013 by jenmatteson

The latest installment of recipe swap was themed seafood, which I was over-the-moon excited about.  Again, this swap was hosted by Sarah, at A Taste of Home Cooking.  I submitted Scallops with WC-Recipe-Swap-badge-1Tarragon Butter Sauce, and  couldn’t wait to receive my assigned recipe.  Honestly, I was slightly disappointed to find that I was assigned crab cakes. But not because I don’t like crab cakes, rather because I already have two crab cake recipes in my blog (Bethany Frankel’s Crab Cakes and Crab Cakes with Chiptole Mayo), and I really enjoyed both of them.  But, that’s the spirit of the recipe swap; you never know what you’re going to get (you know, like a box of chocolates), and really, how could I be disappointed to make crab cakes – I love them!

Crab Cakes with Tangy Butter Sauce

Another great benefit of the recipe swaps is to connect with other bloggers, and many times, blogs you might not have otherwise visited.  I’ve definitely visited The Redhead Baker blog before, and may have even bookmarked a handful of Coleen’s recipes, but I believe this would be the first time I’d be making one.  And what a great recipe to make! The recipe originally comes from Cooking Light, and it certainly is a lightened up version of crab cakes, which I love.  Less filler, more crab, exactly the way they should be.

Crab Cakes with Tangy Butter Sauce

Crab Cakes with Tangy Butter Sauce

I had gotten everything I needed for this recipe last week at the grocery store, and I generally am very good at knowing exactly what, and how much I have of everything in my kitchen.  I was absolutely convinced that I had Old Bay seasoning, but come Sunday when I was putting these together, I didn’t.  I Googled a recipe to make my own Old Bay (what would we do without Google?), and had most spices on hand, so just used what I had.

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Tangy Butter Sauce

Coleen’s recipe included a tangy butter sauce to go with the crab cakes, which I thought sounded interesting.  If you read either of my other crab cake recipe posts, you’d know that I am generally a creamy-sauce-with-my-crab-cakes kinda girl.  But, I’m always happy to try something new!  I’m not sure if this is the sauce pictured in Coleen’s picture, as her’s does look like a creamy mayo based sauce.  Either that, or mine turned out completely different.  But good different!

Crab Cakes with Tangy Butter Sauce

The tangy butter sauce was a great compliment to the crab cakes and the vegetables.  While I was reducing the sauce, the vinegar smell was strong, so I was concerned it would be too acidic, but once I added the butter, it was much more subtle.  The crab cakes were perfect!  Meaty without a lot of filler, firm enough to stay together, but still fork-flakey like you’d want.  Breading the outside in panko added a perfect amount of crunch.  The vegetables were an added bonus.  It was perfect that they roasted for the same amount of time it takes for the crab cake mixture to refrigerate and come together.  Coleen’s recipe didn’t include green beans, but the original did, and I thought the plate needed some color, so I added those to the mix.  However, I didn’t think they would need to roast for 30 minutes, so I added them into the vegetable mix after 15 minutes.  Turns out, that’s exactly what the Cooking Light recipe instructed.  Great instincts!  Overall, it was a great little meal and I was happy to have tried a new crab cake recipe!

Crab Cakes with Tangy Butter Sauce

Crab Cakes and Roasted Vegetables with Tangy Butter Sauce

Source: Adapted from The Redhead Baker
Servings: 4

Ingredients:

For the crab cakes:
1/4 of a red onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp light mayonnaise or olive oil mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 lb lump crab meat, picked over for shells
1 1/2 cup panko breadcrumbs
olive oil

For the vegetables:
3 carrots, chopped
4 shallots, quartered
5 red potatoes, quartered
8 oz fresh green beans
olive oil
1/2 tsp kosher salt
fresh ground black pepper

For the butter sauce:
2/3 cup low-sodium chicken stock
3 tbsp white wine vinegar
3 tsp finely chopped shallots
2 tbsp butter

Directions:

1. In a medium bowl.combine red onion, cilantro, mayonnaise, Dijon, Old Bay, Worcestershire and egg whites.  Gently fold in crab meat until combined.  Stir in 3/4 cup panko.  Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, preheat oven to 450 degrees and prepare a baking sheet with foil.  Combine carrots, shallots, and red potatoes in a bowl and coat lightly with olive oil.  Dump onto prepared baking sheet and spread out into a single layer.  Sprinkle with salt and pepper.  Roast for 15 minutes.  Remove from oven and mix green beans in with the rest of the vegetables.  Return to oven and roast for another 15 minutes.

3. Put remaining panko breadcrumbs in a shallow dish.  Remove crab mixture from refrigerator and divide into eight equal portions, forming each into a tight patty.  Dredge each patty in the panko, evenly coating both sides.  In a large frying pan, add enough olive oil to coat the bottom and heat to medium.  Once oil is ready, gently place four patties in the pan and cook until browned on the bottom, about 5 minutes.  Carefully flip patties and cook until browned, another 5 minutes or so.  Transfer to a paper towel and repeat for remaining four patties.

4. In a saucepan, stir together chicken broth, vinegar and shallots.  Bring to a boil and continue boiling for 5-8 minutes, until reduced by half.  Remove from heat and swirl in butter.  Spoon sauce over crab cakes and vegetables and serve.

Take a look at what the other ladies cooked up for the seafood swap!

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