Crab Cake Po' Boys #FishFridayFoodies

Our theme this month for Fish Friday Foodies was chosen by Sue of Palatable Pastime.  Sue asked us to share a sandwich with any kind of fish or seafood.

I started Fish Friday Foodies as a way to get ideas to add more fish and seafood into our diets.  I never expected it to turn into such an amazing group of talented cooks who show up each and every month to share a recipe based on a theme chosen by whomever is hosting that month.

It is such great fun and has added tons of variety to our menus.  We love having new bloggers join us.  Should you be interested, please leave a comment on this post with your blog url so that I can send you an invitation.

I did a quick check of my recipe files to see what other fish sandwiches I have shared with you in the past.  I was surprised that I really haven't shared that many and those that I have are in the form of tacos.  

In fact, just last month I shared these Chimichurri Fish Tacos.  I have also shared Fish Tacos with a Mango Salsa and these Shrimp Tacos are from my very first Fish Fridays post when we first started in January of 2016.

I have also shared a Lobster Roll, Salmon Burgers and a Shrimp Louis Croissant.  I was surprised that I haven't shared a Tuna Melt yet.  I love Tuna Melts and I will be sharing one soon, I promise.  But not this month.  This month I am sharing this Crab Cake Po' Boy and Oh' Boy is it SCRUMPTIOUS!!

Tender, sweet crab claw meat is tossed with seasonings, veggies, and cheese, then fried to a crispy golden brown.

Hoagie Rolls are placed under the broiler to toast and then slathered with a homemade tarter sauce that has just a hint of horseradish.

A layer of shredded lettuce, a generous serving of the crab cakes and another helping of the tarter sauce makes for one delectable sandwich.

I can't wait to see what the others are sharing today.  You will find links to all of the great fish and seafood sandwiches at the bottom of this post.

#fishfridayfoodies, #crab, #crabcakes, #sandwiches, #tartarsauce,

seafood, sandwiches

Seafood

Yield: 2 sandwiches
Author: Wendy Klik
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Crab Cake Po' Boy

prep time: 40 MINScook time: 10 MINStotal time: 50 mins

Tender delicious crab claw meat, tossed with seasonings and veggies before being lightly breaded and fried golden brown, are served up on toasted buns with a homemade tarter sauce that contains just a hint of horseradish.

ingredients:

1/4 c. Miracle Whip

1/2 t. Old Bay seasoning 

1 egg

small pinch of crushed red pepper flakes

1 t. lemon juice

4 oz. crab claw meat, shelled and picked through

1/4 c. mozzarella cheese, grated

1/3 c. red pepper,  diced small

1 scallion, minced
1 slice whole wheat bread, pulsed to crumbs in a food processor

1 T. olive oil

1 T. butter

2 Hoagie Buns

Shredded Romaine Lettuce

1/2 c. Miracle Whip

2 T. sweet relish

Juice of 1/4 lemon

1 t. prepared horseradish

instructions:

Whisk together the 1/4 cup Miracle Whip with the Old Bay seasoning, egg, crushed red pepper and lemon juice.  Gently stir in the crab meat, mozzarella cheese, red pepper and scallion.

Place half of the bread crumbs onto a baking sheet.  Form the crab mixture into balls of  6 equal portions.  Place the balls on top of the bread crumbs and cover with the remaining bread crumbs.  Press down to flatten into cakes.  Place in the refrigerator for at least a half an hour and up to 8 hrs.

Heat the butter and oil in a large skillet over medium high heat.  Cook the patties until golden brown, about 4 minutes per side.  Remove to a paper towel lined plate to drain.

Place the Hoagie buns under a broiler for a minute or two to toast.  

Combine the 1/2 c. Miracle Whip, relish, lemon and horseradish.  Taste and season with salt and pepper, if desired.

Spread some of the horseradish tarter sauce onto the bottom of the bun.  Cover with shredded lettuce.  Top with 3 of the crab cakes and more of the tarter sauce, to taste.

notes

This recipe adapted from one found in Cuisine at Home.

https://adayinthelifeonthefarm.blogspot.com/2018/05/crab-cake-po-boys-fishfridayfoodies.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

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Chimichurri Fish Tacos #FishFridayFoodies

We are sharing Latin American Fish/Seafood recipes today under the direction of  my friend, Karen of Karen's Kitchen Stories.  This is Fish Friday Foodies.

A couple of years ago, I asked some of my blogging friends to join me on my quest to add more fish and seafood to my diet.  I started this group and asked them to join me blogging a recipe on the 3rd Friday of each month.  The response was immediate and overwhelming.  Not only did they join but they volunteered to choose themes and host each month as well.  One of them even created the great graphic that you see above.

It is a wonderful group and every month I pat myself on the back for thinking of it and for offering it out to my blogging community.  They are some of the nicest and supportive people I have had the pleasure of meeting.

Of course, most of them I only know virtually, but a couple of them I have actually had the opportunity to meet in person and they have been everything I knew they would be.  We love having new members. If you are a blogger and would like to join us, just leave a comment below with your blog url and I will be happy to add you to the mix.

Chimichurri sauce is a raw sauce that originates from Argentina.  It is wonderful on grilled chicken and even steaks.  It is also amazing on fish as I discovered when I made these Seafood Skewers with Chimichurri a couple of years ago.  When I saw this month's theme I knew I wanted to revisit this sauce again.

I decided to go with Fish Tacos because Tacos=Latin America in my mind.  Most Chimichurri includes citrus juice and/or vinegar.  I did not add it this time because I wanted to marinate my fish in the sauce and I didn't want it to start cooking from the acid in the juice or vinegar.

Chimichurri normally uses Flat Leaf Parsley.  For today's version I used regular, curly parsley and added some cilantro.  You can use any white fish that you prefer. I had some Mahi Mahi in the freezer so I pulled that out.  I covered it with the Chimichurri while it was still frozen and allowed it to thaw in the marinade.

Once thawed it cooked quickly on a hot grill pan for about 5 minutes per side.

While the fish grilled, I warmed up corn tortillas in a dry cast iron skillet until they browned lightly and were warmed through.  Wrap them in a linen towel as they come out of the skillet to keep them warm.

I made a tartar sauce using Avocado Mayo, Lime Juice and Diced Jalapenos.

I tossed the tartar sauce with some shredded cabbage.

When the fish was done cooking, I broke it into chunks and placed it on the warmed tortillas.  Spooned some of the Chimichurri marinade onto each one and then garnished them with the slaw and avocado slices.

Once I started cooking, the entire meal was ready in less than 20 minutes.  They were so delicious!!! 

We had been out running errands during the day and almost went out for Mexican instead of heading home to prepare dinner.  I remembered that I wanted to make these tacos and suggested we go home instead.  I am so happy I did. 

These tacos were amazing, much better than we would have gotten at a restaurant.  Frank made us up some of his Fantastic Margaritas and we had an amazing meal that would have cost us $50 had the two of us eaten out.

You will find the links for other Latin American Fish/Seafood Recipes at the bottom of this link just in time to help you plan your Cinco de Mayo Fiesta!!

Chimichurri Fish Tacos

12 oz. Mahi Mahi (or other white fish) fillets

1 small bunch parsley

1/2 bunch cilantro 

3 cloves garlic

1/4 t. cumin

dash of crushed red pepper

1/4 c. olive oil

salt and pepper to taste

6 corn tortillas

1 c. shredded cabbage

1/3 c. avocado mayo

1 T. diced, pickled jalapenos

1 t. juice from pickled jalapenos

1 t. lime juice

avocado slices, if desired

Place the parsley, cilantro, garlic, cumin and crushed red pepper in the bowl of a food processor and pulse a couple of times.  Add the olive oil and puree to desired consistency.  Taste and season with salt and pepper as needed.

Place the fish into a shallow dish and cover with the Chimichurri.  Place in the refrigerator for up to 8 hrs., until ready to cook.

Spray a grill pan with cooking spray and heat over high heat.  When the pan is hot, remove the fillets from the Chimichurri allowing some to remain on the fillets and reserving the remaining marinade.  Place the fish fillets onto the grill pan and cook for about 4-5 minutes per side, depending on the thickness of the fillets.  The fish should flip easily, if it sticks to the pan, let it cook a few minutes longer.

Heat the corn tortillas by placing a dry cast iron skillet over high heat.  Add the tortillas, one at a time and cook for about 30 seconds per side, until light brown spots appear.  Wrap in a linen towel as they are done cooking to keep warm.

Combine the mayo, jalapenos, pickling juice and lime juice in a small container.  Pour over the shredded cabbage and toss to combine.  (This can be made ahead and refrigerated until ready to serve).

When the fish is cooked, break into chunks and divide between the tortillas.  Top with the reserved Chimichurri.  Divide the slaw between the tacos and garnish with avocado slices, if desired. Print Recipe

More Lovely Latin American Fish and Seafood

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