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Featured Seafood Recipe | The Seafood Consumer Center | Astoria, Oregon

Featured Recipe

Crab Cakes with Smoked Cheddar Cheese & Roasted Corn Salsa

Ingredients

1 lb fresh crab meat
1/2 onion, chopped
1/2 red bell pepper, chopped
1 tbsp fresh chopped garlic
Salt & pepper to taste
1 tsp cayenne pepper
1 cup bread crumbs
1 egg
Tabasco to taste
1 tsp of thyme
1 tbsp fresh Italian parsley, chopped
1 cup smoked cheddar cheese, shredded
2 tsp olive oil
Roasted Corn Salsa (recipe follows)

Directions

Sauté the onion, red pepper and garlic in olive oil for about 5 minutes. Remove to a bowl and add the rest of the ingredients. Mix well. The mixture should be moist, but not wet. Let sit in the refrigerator for at least an hour. Form into little cakes and fry on each side in olive oil until brown. Top with roasted corn salsa and serve

Dressing

Roasted Corn Salsa

1 cob corn
1 green bell pepper
1 red bell pepper
2 large tomatoes, diced
4 stalks green onion, chopped
1/2 bunch fresh cilantro, chopped
2 tbsp fresh chopped garlic
1 avocado, diced
1/4 cup olive oil
2 tbsp red wine vinegar
Salt & pepper to taste
Tabasco to taste

Roast corn under broiler or on the bbq until kernels are done. Cool, and cut the kernel off the cob. (If whole corn is not available use frozen and sear in pan with a little peanut oil and ground cumin.) Mix the corn kernels with the rest of the ingredients, and refrigerate for at least an hour before use.

Notes

n/a

Serves 2