Salmon Croquettes

1 (14 3/4 oz.) can Pink Salmon

1 egg

1/2 cup chopped onion

1/4 cup plain bread crumbs

1/2 teaspoon salt

1/4 teaspon black pepper

Drain all liquid from salmon. When you remove the salmon from the can, the bones will be pretty much all in one area as in the picture above. Remove all of the little round bones as well as any smaller bones. 

Also "peel" off all of the dark skin that is on the meat and crumble the remaining pink salmon in a medium mixing bowl.

Add chopped onion and egg.

Add bread crumbs and mix until well combined.

Place desired amount into palm of hand, squeeze and form into a patty.  

 

Cover bottom of skillet with canola oil and heat on Medium heat. When oil is hot, place several patties into the oil.  Do not overcrowd.  Cook to desired brownness and flip over to other side.  

After second side is cooked to desired doneness, remove from skillet and drain on paper towels.  Cook remaining patties.

Serve with ketchup or tartar sauce, if desired.


** Shown here with Mashed Cauliflower.

Grilled Lemon Pepper Shrimp

My family ALL love shrimp!  Even my little granddaughter loves them so I am always looking for easy and delicious ways to prepare them.  It doesn't get much better than these and it surely doesn't get much easier.  This is ready in a matter of minutes!

1 pound large shrimp, peeled and deveined

2-3 teaspoons olive oil

1/2 teaspoon salt

1-2 teaspoons lemon pepper, or to taste

lemon juice

Preheat grill pan to medium high heat. 

****Can also be grilled outside on a grill.

Put oil in medium bowl. Add shrimp and toss to coat all shrimp well.

Add salt and desired amount of lemon pepper.

Toss shrimp until all shrimp are coated thoroughly with the oil, salt and lemon pepper.

Place shrimp onto preheated grill pan and grill on first side for 2-3 minutes.

After the 2-3 minutes, the shrimp will begin to turn pink around the edges.

Gently turn shrimp over to the other side and allow to cook for an additional 2-3 minutes on the second side.

Remove from grill and drizzle with lemon juice.

Serve plain or over a bed of fettucini with butter and Parmesan cheese. Also delicious in a Caesar Salad!

Baked Crab Cakes

One of my favorite things to order when I go out to eat are crab cakes, but so many times the cakes are actually more "filler" than they are crabmeat. I discovered this recipe for these delicious crab cakes in Ellie Krieger's "The Food You Crave" cookbook. 

These have quickly become one of my favorites and I think that they will be yours, too! Please don't be intimidated by the number of ingredients -- they are so simple and your family will be so impressed!

**** In photo above, those are sliced red pepper strips in the front of the picture that I had bought on sale and previously frozen.

cooking spray

1 large egg, beaten

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 Tablespoon fresh lemon juice

Dash of hot sauce (I use Texas Pete)

1/2 teaspoon Old Bay seasoning

1/2 cup finely chopped red bell pepper

1 scallion, finely chopped (use the white and green parts)

1 pound lump crabmeat

3/4 cup plain dry bread crumbs

1/4 teaspoon salt

pinch of black pepper

Preheat oven to 400 degrees.  Spray a baking sheet with cooking spray.

In a medium bowl, mix together the egg, mustard, Worcestershire sauce,lemon juice, hot sauce and Old Bay seasoning.

Stir in the diced red bell pepper and scallions.

Pick over the crabmeat and discard any shells or cartilage.

Gently fold in the "clean" crabmeat, 1/4 cup of breadcrumbs, salt and pepper into the previous mixture.

Stir until well combined.

Put the remaining 1/2 cup of dry breadcrumbs in a shallow dish.

Divide the crab mixture into 8 even portions.  Shape each of the portions into a round and roll in the dry breadcrumbs to coat evenly.

Transfer the 8 crab cakes to the prepared baking sheet and flatten each cake to form a patty about 1 inch in thickness.  Spray each cake with a little cooking spray.

Bake until golden brown on the bottom, approximately 10 minutes. Gently flip the cakes over and cook until the second side is golden brown, 5 to 10 minutes longer.

Serve hot with Tartar Sauce or Cocktail Sauce, whichever you prefer.

Note: The recipe for this delicious lower fat Tartar Sauce follows in the post below!