fish Archives - Simply Sundays

The Feast of the Seven Fishes, or festa dei sette pesci, is an Italian-American celebration during Christmas Eve with dishes of fish and other seafood

My husband and I both grew up in Italian-American households and although we lived almost 2 hours apart in New York, we both celebrated Christmas Eve in similar ways

My Dad would always bring home cod fillets and lobster tails and my husband’s family enjoyed fried shrimp and calamari

We’ve chosen seven of our most popular fish and seafood recipes to share for this Christmas eve celebration

Clams Oreganata

Succulent clams topped with crisp golden brown breadcrumbs, parmesan cheese and herbs

Broiled Cod

Delicate flaky cod broiled with a butter, garlic, lemon and herb sauce

Seafood Fra Diavolo

All the best flavors from the sea, lobster, shrimp and scallops cooked in a rich and slightly spicy tomato sauce

Shrimp with Garlic Sauce (Gambas Al Ajillo)

White wine, smoky paprika and garlic make an incredibly flavourful sauce for this delicious shrimp

Stuffed Squid

Flavorful stuffed squid braised in tomato sauce until super tender

Shrimp Cocktail

Sweet, perfectly cooked and seasoned shrimp with a zesty homemade dipping sauce

Maple, Honey & Pecan Salmon

Flaky delicious salmon glazed with maple and honey topped with crunchy pecans for some holiday flair

Happy Holidays from Simply Sundays!

Delicate and sweet lump crab meat mixed with herbs, scallions, garlic, lemon zest and just enough fillers to bind them, then cooked until golden brown

Whether you make these for a main dish or an appetizer who doesn’t love crab cakes?

Let’s start off with 1 pound of lump crab meat

Now even though the package states that it is picked crab meat I recommend picking through it yourself to feel for any little pesky shell remnants

Next we will need 2 eggs whisked, 1 cup of panko (Japanese bread crumbs), 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard

Add these to the crab

Next we will need 2 scallions chopped, 1 tablespoon of fresh chopped parsley 2 grated garlic cloves and the zest of 1 lemon

Add these to the crab

Now it’s time for some seasonings

We will need 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of cayenne pepper (optional) and 1 teaspoon of ground black pepper

Note: Old Bay seasoning has salt in it which is why we have omitted adding salt into the crab cakes

Add the seasoning to the crab

Gently fold all the ingredients together

At this point you can feel if the mixture will hold together or if you need anymore panko to bind it

I like to chill the mixture for 30 minutes to allow the flavors to meld and also make it easier to form the cakes

While the crab mixture is chillin’, let’s make a Remoulade sauce

Remoulade is a mayo based sauce so you can let your creativity flow here

I’m basically making a jacked up tartar sauce

We will need 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of cayenne pepper (optional)

Add all of these into a bowl

Mix to combine and place in the refrigerator to chill

Now that the crab mixture has had some time to meld we can start forming some cakes

Line a sheet pan with parchment paper and give it a spray of oil

Using a 1/3 measuring cup start scooping out the crab mixture

If your making these for appetizers you can use a smaller measuring cup

After the mixture has been scooped out gently form them into crab cakes

We were able to get 8 crab cakes out of this mixture

I like to place this back into the refrigerator for at least 15 minutes

This will help them stay together through cooking

Heat 2 tablespoons of canola oil in a pan over medium heat

I’m using my flat top which allows me to cook all 8 at the same time

If using a pan on the stove top cook the crab cakes in batches so you don’t overcrowd them

Cook 3-4 minutes and then flip them and cook 3-4 minutes more or until they are golden brown and cooked through

Remove them from the heat and sprinkle with a pinch of kosher salt

Remember to share with your friends afterall you don’t want to be shellfish!

Serve with the Remoulade Sauce!

Enjoy!!!

Simply Sundays! ~ Crab Cakes

Servings: 8
Time: Prep 10 Min, Cook 6-8 Min
Difficulty: Easy
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Ingredients

For the crab cakes

1 pound of lump crab meat

2 eggs whisked

1 cup of panko (Japanese bread crumbs)

2 tablespoons of mayonnaise

1 tablespoon of Dijon mustard

1 tablespoon of fresh chopped parsley

2 chopped scallions

2 grated garlic cloves

zest of 1 lemon

1 teaspoon of Old Bay seasoning

1 teaspoon of ground black pepper

1/2 teaspoon of cayenne pepper (optional)

2 tablespoons of canola oil

1 pinch of kosher salt

For the Remoulade

1/2 cup of mayonnaise

2 tablespoons of ketchup

2 tablespoons of chopped pickles (or pickle relish)

1 teaspoon of Old Bay seasoning

1/2 teaspoon of cayenne pepper (optional)

Directions

For the crab cakes

Place the lump crab meat in a large bowl and pick through it to ensure there are no remnants of shell. To the crab add in 2 whisked eggs, 1 cup of panko (Japanese bread crumbs) 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard

Next add in 1 tablespoon of fresh chopped parsley, 2 chopped scallions, 2 grated garlic cloves and the zest of 1 lemon. Add 1 teaspoon of Old Bay seasoning, 1 teaspoon of ground black pepper and 1/2 teaspoon of cayenne pepper (optional)

Gently fold all the ingredients together. Place in the refrigerator for 30 minutes. Line a sheet pan with parchment paper that has been sprayed with oil

Using a 1/3 measuring cup scoop out the crab mixture onto the parchment paper. Come back and gently form the mixture into crab cakes. Chill for 15 minutes

Heat 2 tablespoons of canola oil over medium heat. Cook the crab cakes for 3-4 minutes then gently flip. Cook 3-4 minutes more or until golden brown and cooked through

Remove from the heat and sprinkle with a pinch of kosher salt

For the Remoulade

In a bowl add 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of Old Bay seasoning and 1/2 teaspoon of cayenne pepper (optional)

Mix to combine and chill in the refrigerator

Tools used to make this recipe

Blackstone 28 inch Outdoor Flat Top Griddle

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece