Can I come over for seafood night? Coconut shrimp with sweet chili sauce sounds so good right now.
I made either tuna or salmon patties with Stove Top as the bread crumbs once or twice. We enjoyed them. It works in meatloaf, too.
Sure, but you’ll have to protect your plate from my 5 cats, they too love seafood. It’s an ongoing battle for me vs them. Usually, they win.
But, yes, sweet chili sauce goes great with coconut shrimp (and seafood in general). I also recommend Chipotle Bitchin sauce, it goes great with virtually everything.
I find canned refried beans to always be too thick and dry compared to the stuff any Mexican restaurant serves. I made a batch from scratch once and it came out alright, but not as smooth as I would’ve liked - I think I should’ve taken an immersion blender to them instead of just a potato masher. IMO, truly good refried beans should be smooth, homogenous, and just thin enough that you can drink them. There’s a Salvadoran restaurant here in Olympia that does refried black beans that are just perfect in that regard - they’ve got the consistency of a milkshake.
Years ago I came up with a recipe for Asian-style shrimp & crab cakes. Pretty much my own invention. I was really happy with the outcome-- I thought they were better than conventional crabcakes. Unfortunately Mrs. solost didn’t like them that much, and I wasn’t going to make them just for myself, so I only made them a couple times.
I don’t remember the ingredients exactly, but they were fairly simple-- half the amount of crab I’d normally use, then I’d dice up raw shrimp to make up the rest of what would be the volume of just crab. Then I used panko for breadcrumbs, egg for binder, green onion finely chopped, maybe a couple finely minced hot red peppers, another ingredient or two(?).
For a sauce I did simple equal parts soy / fish sauce / rice vinegar. Limes on the side for squeezing. Now I might lessen the soy and fish sauce, add oyster sauce, maybe a spoon of chili crisp and a bit of corn starch to thicken.
One takeaway from that experiment was that if I made conventional crabcakes after that, and I didn’t have a lot of crab to work with; say if I was using leftover crab from a crab leg dinner the night before, adding raw diced shrimp makes a very good substitute to keep the cakes nice and meaty. Just need to ensure the internal temp of the cakes comes up to around 160, to ensure the shrimp as well as the egg is cooked through.
I came in to post that. One of my favorite bands. They are really into being from Maryland.
Sounds delish, I’ve ordered crab cakes in the past and always a tad disappointed not sure why, maybe it’s imitation? But your recipe triggered a gastronomical memory.
Fritters are my jam, Now if I could just recreate the shrimp, conch and crab fritters I had at a festival in Miami years ago I’d be forever content. Crisp, light, packed with flavor, hot out of the oil onto a bed of sprouts with a squeeze of chili oil? Food booth proprietress was a Bahamas Queen mama, ain’t ever had a fritter like this those since. Not this breaded chewy crap that you find on menus, so disappointing.
Sounds very much like my fish sandwich I posted a while back, I wonder if your missing ingredient was one I listed, namely cilantro.
But I do like the idea of padding out crab cakes with shrimp rather than various starch based fillers. Considering the cost of crab, I can’t remember the last time I made any such cakes, and the ones that I (very) rarely get at a restaurant seem to be at least 70% filler by volume. And I think mayo is a mistake as a binder / moisture source, it just tends to overwhelm any subtler flavors.
That sounds good. Bang bang sauce is nice, too. Bang Bang Sauce Recipe
I think I’ll combine them and make Bitchin Bang Bang Sauce!
Hooray! Needed a recipe sans Old Bay, which is like ground glass in my mouth, thanks!!