Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce

Name: Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 black peppercorns; 118 milliliters dried bread crumbs; 118 milliliters buttermilk; 4 servings Canola oil, for cooking; 2 Tbsps Dijon mustard; 2 egg whites, stiffly beaten; 3 cloves garlic, sweated; 4 cloves garlic, finely chopped; 1 Tbsp prepared horseradish, drained; 3 Tbsps lemon juice; 1 Tbsp lime juice; 227 grams lump crab meat, flaked; 2 Tbsps prepared mayonnaise; 59 milliliters finely chopped parsley; 4 parsley sprigs; 118 milliliters finely chopped red onions, sweated; 1 fillet salmon fillet, 6 ounces; 4 servings Flaked poached salmon (recipe above); 4 servings Garnish: Smoked Salmon; 4 servings Salt and pepper; 4 servings Salt and freshly ground pepper; 2 serrano peppers, roasted, peeled and finely chopped; 237 milliliters sour cream; 4 servings Water

Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce requires around 55 minutes from start to finish. This recipe covers 54% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 975 calories, 93g of protein, and 57g of fat each. It is a good option if you're following a pescatarian diet. If you have water, cream, parsley, and a few other ingredients on hand, you can make it.

Instructions

Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through.

Ingredients you will need

Salmon

Water

Equipment you will use

Sauce Pan

Let cool and flake with a fork.

Place flaked salmon and crab in a medium bowl.

Ingredients you will need

Salmon

Crab

Equipment you will use

Bowl

Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper

Ingredients you will need

Salt And Pepper

Horseradish

Egg Whites

Mayonnaise

Red Onion

Mustard

Garlic

Heat 2 tablespoons of canola oil in a large saute pan.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add 1/4 cup of batter for each cake and flatten slightly.

Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce.

Ingredients you will need

Roasted Garlic

Smoked Salmon

Buttermilk

Sauce

Garnish with chives and cilantro and finely chopped red pepper.

Ingredients you will need

Red Pepper

Cilantro

Chives

Equipment

Bowl

Sauce Pan

Frying Pan

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.