SEAFOOD VARITY AND WEEKNIGHT SEAFOOD RECIPES!

MIXED SEAFOOD RICE

Ingredients

1.5 cups Jasmine Rice
1kg Crab meat
1 cup White fish fillet, diced
1 cup Prawns, clean and diced
½ cup Cuttlefish tubes, cut in to rings
2 Red onion, sliced
1 large Bell pepper, sliced
2 tabs Ginger, garlic paste
2 tbsp Coconut oil
1 tsp Soy sause
¼ cup carrots
¼ cup Leeks, chopped
1 tsp White pepper
Salt to taste

 

Method

 

1. Heat the oil in a large pan, fry the onion for 1 minute and then add the ginger garlic paste.
2. Stir constantly for 2 minutes and then add the carrots, leeks, soy sauce, pepper powder and stir for other 2 minutes.
3. Add the seafood, and stir until done.
4. Add the rice and mix until well combined.
5. Before serving, mix in the bell pepper.

CRAB CAKES

Ingredients

½ cup Crab meat, picked over for shells
1 ½ cup Bread crumbs
1/3 cup Mayonnaise
1 Egg
2 tsp Mustard
½ tsp Hot sauce
1 tsp Lemon juice
¼ cup green onions sliced
Sauce for serving optional
Cooking oil, for frying

Method

 

1. Combine crab meat, 1 cup bread crumbs, egg, mayonnaise, mustard, salt, pepper, bell peppers, and onions, in a medium bowl.
2. Divide crab mixture into four portions, about ½ cup packed.
3. Add ½ cup of bread crumbs into a shallow bowl. Gently press and coat each cake.
4. Heat a large nonstick saute pan over medium heat. Add oil and once hot add the crab cakes. Cook until the surface is golden brown and crispy, about 5 minutes on each side.
5. Serve with sauce of your choice.

IN CONCLUSION

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