CAJUN SALMON CROQUETTES
Tasty Cajun Salmon Croquettes made with fresh salmon blended with Cajun seasonings and breadcrumbs and dusted with crumbled Ritz crackers.
Provided by Eric Jones
Categories Comfort Food
Time 21m
Yield 2
Number Of Ingredients 23
Steps:
- Chop celery and green onions using a food processor (paid link). Place in a large bowl.
- Remove the skin from the salmon filet and chop your salmon into small diced pieces. Add diced salmon, breadcrumbs, and seasonings to the same bowl. Slightly scramble your egg then add to bowl.
- Using a spatula, fold ingredients together until it binds, cover, and refrigerate for 30 minutes.
- Remove salmon mixture from the refrigerator and form into flattened balls.
- Place Ritz crackers into a large zip lock bag and crush well. Dredge salmon balls with finely crushed crackers.
- Heat cooking pan to medium heat and add cooking oil. Fry salmon balls for 3 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.
- For the remoulade sauce, add all sauce ingredients into a bowl and whisk (paid link) together until smooth. Serve immediately.
Nutrition Facts : Calories 580 calories, Sugar 8.9g, Sodium 1075mg, Fat 26.2g, Carbohydrate 68.1g, Fiber 3.3g, Protein 14.8g, Cholesterol 45mg
CRISPY CAJUN SALMON CROQUETTES
I love salmon patties! My granny (who passed in 2017) made them all the time. Salmon patties and southern cornbread (no sugar!!! that belongs in iced tea) are the two foods I associate with her because she made them so often, and always the same way. This is my own version, in tribute to her. Enjoy!
Provided by Gretchen ***
Categories Fish
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Mix salmon, lemon zest, juice, and seasonings in a medium sized mixing bowl.
- 2. Add eggs, mayo, and cracker crumbs. Mix well. Note: I had some leftover assorted crackers from the holidays that I needed to use up.....but you could use crushed saltines or breadcrumbs.
- 3. Put the bowl in the fridge and let chill for half an hour.
- 4. Preheat oven to 450. Line a baking sheet with aluminum foil and generously coat with oil (I used peanut oil).
- 5. Spread panko bread crumbs on a large plate. Using a half cup scoop, form patties and coat both sides well with the panko. This made 7 good sized patties.
- 6. Place on baking sheet and lightly brush tops with more oil. Bake for 10 minutes, flip and bake an additional 8-10 minutes.
- 7. I served these with a "Boom" sauce that I found on Pinterest and tweaked slightly : BOOM SAUCE 1 cup mayo, 1/3 cup ketchup, 2 T Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 3/4 teaspoon garlic powder, 2 tablespoons sweet pickle relish, a dab of horseradish, and a pinch of salt. Whisk ingredients and store in fridge.
CAJUN FISH CROQUETTE
In this recipe, tilapia, haddock or sole fillets can be use. This recipe comes from the issue of March 2006 from Coup de Pouce.
Provided by Boomette
Categories Tilapia
Time 29m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper. In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later).
- Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well. Put fish fillets on a greased baking sheet.
- Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden. Keep cooking under the broiler for about 4 minutes or until crispy. Serve with the mixture of mayonnaise that you set aside.
Nutrition Facts : Calories 350.5, Fat 13.2, SaturatedFat 2.5, Cholesterol 95.6, Sodium 476.3, Carbohydrate 21.1, Fiber 1.1, Sugar 1.5, Protein 36.6
CAJUN CRAB CROQUETTES WITH ZESTY REMOULADE SAUCE
Crab cakes get a Louisiana spin with Cajun spice and corn. Although any type of crab works here, we prefer the texture of lump crabmeat. Serve with Zesty Remoulade Sauce, a lighter, easy version of the classic mayonnaise-based sauce that's commonly served with seafood. Make it a meal: Serve on arugula salad. From EatingWell Magazine December 2006 and posted for ZWT5.
Provided by kitty.rock
Categories Sauces
Time 45m
Yield 8 croquettes, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F Coat a baking sheet with cooking spray.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion, bell pepper, corn and 1 teaspoon Cajun seasoning and cook, stirring, until the vegetables are softened, about 4 minutes. Transfer to a large bowl. Let cool for 5 minutes. Add crab, egg white, 1/2 cup breadcrumbs, mayonnaise and lemon zest. Mix well.
- Divide the mixture into 8 equal portions (about 1/2 cup each). Form each portion into an oblong patty that's about 4 inches by 2 inches. Place on the prepared baking sheet. Combine the remaining 1/4 cup breadcrumbs, 1/2 teaspoon Cajun seasoning and 2 teaspoons oil in a small bowl. Sprinkle 1 heaping teaspoon of the breadcrumb mixture over the top of each croquette, then gently press it on.
- Bake the croquettes until heated through and golden brown on top, about 20 minutes.
- TO MAKE ZESTY REMOULADE SAUCE:.
- Combine mayonnaise, sour cream, scallions, capers, mustard, relish and pepper in a small bowl.
- Serve at room temperature or slightly chilled with croquettes.
Nutrition Facts : Calories 360.5, Fat 16.3, SaturatedFat 2.7, Cholesterol 61, Sodium 1469.2, Carbohydrate 27.1, Fiber 2.4, Sugar 4.7, Protein 26
CAJUN FISH FILLETS
Make and share this Cajun Fish Fillets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine paprika, garlic powder, thyme, salt, black pepper, cayenne pepper and oil to make a paste.
- Pat fish dry with paper towels.
- Using the back of a spoon, rub paste mixture evenly over the entire surface of the fish.
- Cover with plastic wrap and refrigerate for 2 hours.
- Preheat bbq to medium high and grease grill.
- BBQ halibut, turning once, until cooked through, about 3 to 5 minutes per side (Alternately, cook fish in a nonstick frypan over medium high heat).
- Cooking time may vary depending on thickness of fish.
- Remove fish to a serving plate and serve with lemon wedges.
- This rub works equally well with salmon, sea bass or tuna.
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