Crab and Smoked Trout Cakes with Herb Salad

Name: Crab and Smoked Trout Cakes with Herb Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper; 355 milliliters fresh chervil sprigs; 237 milliliters ounces (about shelled cooked crab; 1 large egg; 118 milliliters fresh cilantro leaves; 118 milliliters fresh tarragon leaves; 118 milliliters finely chopped green onions, including green tops; 2 Tbsps lemon juice; 2 Tbsps mayonnaise; 1 Tbsp olive oil; 355 milliliters panko (Japanese bread crumbs); 4 servings Salt; 118 milliliters ounces (about smoked trout, skinless, finely chopped; 1 teaspoon whole-grain Dijon mustard

Crab and Smoked Trout Cakes with Herb Salad is a dairy free and pescatarian recipe with 4 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains around 23g of protein, 15g of fat, and a total of 322 calories. A mixture of tarragon leaves, panko, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pick out any shells in crab. In a bowl, combine crab, trout, green onions, 2 tbsp. lemon juice, mayonnaise, mustard, egg, and 1/2 cup panko.

Ingredients you will need

Green Onions

Lemon Juice

Mayonnaise

Mustard

Pasta Shells

Panko

Trout

Crab

Egg

Equipment you will use

Bowl

Mix well.

Form mixture into eight 2 1/2- by 1/2-in. cakes.

Pour remaining 1 cup panko onto a plate and coat each cake with crumbs, pressing in gently.

Ingredients you will need

Panko

Pour 1 tbsp. olive oil into a large frying pan over medium-high heat. When hot, add cakes in a single layer and cook, turning once, until golden brown on both sides, about 10 minutes total.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

In a bowl, mix chervil, tarragon, and cilantro. Toss with remaining 2 tsp. lemon juice and 2 tsp. olive oil; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Cilantro

Tarragon

Chervil

Equipment you will use

Bowl

Serve cakes with salad.

Wine note: Pinot Gris/Grigio, the West is awash in wine from this grape; it's mostly called Pinot Grigio and made in the steely, citrusy Italian style. The French--and Oregonians--call it Pinot Gris and give it rounded layers of melon and pear with tangy, earthy minerals alongside the citrus. Pinot Gris works best with fairly simple seafood and poultry, so the layers don't get muddled, but it gets along fine with a lot of herbs. We also like it with lemony sauces such as aioli.

Ingredients you will need

Pinot Gris

Poultry

Seafood

Aioli

Grapes

Herbs

Melon

Pear

Wine

Adelsheim Pinot Gris 2005 (Willamette Valley; $18). Bright, earthy layers of lemon and herbs top off the crab and smoked trout cakes beautifully.

Ingredients you will need

Smoked Trout

Pinot Gris

Herbs

Lemon

Crab

Palmina Pinot Grigio 2005 (Santa Barbara County; $16). Richer than typical Pinot Grigio, with a zesty citrus bitterness that makes the herbs with the seafood cakes stand out.

Ingredients you will need

Pinot Grigio

Seafood

Herbs

Equipment

Bowl

Frying Pan

Ingredients

Servings:

4servings

freshly ground black pepper 355milliliters

fresh chervil sprigs 237milliliters

ounces (about shelled cooked crab 1large

egg 118milliliters

fresh cilantro leaves 118milliliters

fresh tarragon leaves 118milliliters

finely chopped green onions, including green tops 2Tbsps

lemon juice 2Tbsps

mayonnaise 1Tbsp

olive oil 355milliliters

panko (Japanese bread crumbs)4servings

Salt 118milliliters

ounces (about smoked trout, skinless, finely chopped 1teaspoon

whole-grain Dijon mustard

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.