Three “Cake” Recipes from Chef Christine Keff

Three “Cake” Recipes from Chef Christine Keff

When you hear the word ‘Cake’ it is usually accompanied by a tickle in your sweet tooth and a mental image of chocolate, red velvet, or carroty goodness topped with frosting. But we have a different kind of cake in mind, producing another form of deliciousness. In this Flying Fish recipe blog we bring you recipes for crab cakes, salmon cakes and potato cakes by Chef Christine Keff. Try them at home and let us know what you think by leaving a comment below or on our Facebook page!

 

Thai Crabcakes with Lemongrass Mayonnaise

3 cups Dungeness Crab Meat

3 cups Panko (Japanese Style Bread Crumbs)

1½ cups Lemongrass Mayonnaise (recipe below)

½ small bunch Mint

½ small bunch Scallions

½ small bunch Cilantro

½ small bunch Basil

1 tsp Salt and Pepper

Method:

Squeeze the excess liquid from crabmeat. Chop herbs finely and mix ingredients well. Let rest for 15 minutes.  Form into 4oz. cakes.  Coat each cake lightly with panko. Cook on a medium griddle with oil until golden brown on each side.

Lemongrass Oil:


2 oz. Lemongrass
2 oz. Ginger
2 cups Canola Oil

Chop lemongrass and ginger, then cover with oil and bring to a simmer. 
Remove from heat and let steep overnight. Strain through a fine sieve or coffee filter. Store at room temperature or chilled.

 

Lemongrass Mayonnaise:

2 Eggs
½ oz. Fish Sauce
½ oz. Soy Sauce
1 oz. Rice Vinegar
1½ oz. Mirin
2 cups Lemongrass Oil

Work egg yolk, fish sauce, soy sauce, vinegar and Mirin in robot coup or Cuisinart for 3 minutes or until frothy. Add lemongrass oil in a steady stream, scraping down until thick mayonnaise forms.

 

 

 

 

Flying Fish Potato Peanut Cakes

3/4 lb med Yukon Gold potatoes

1 slice bacon diced

1 cup fresh corn kernels

1/4 cup finely chopped onion

1/4 cup chopped red bell pepper

1 tsp chopped fresh thyme leaves

1/4 cup sliced green onions

1/4 cup chopped peanuts

1 egg, lightly beaten

Method:

Scrub potatoes with vegetable brush under cold running water. Place potatoes in medium saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 15 minutes. Drain and cool. Peel potatoes. Shred potatoes into a large bowl.

In a skillet over medium high heat, cook bacon pieces until crisp. Remove bacon from pan and reserve. Add corn, onion, pepper and chopped thyme to bacon drippings in skillet. Cook until onion is tender, about 3 to 5 minutes. With a fork, stir reserved bacon pieces, corn mixture from skillet, green onions, peanuts, salt and egg into shredded potatoes.

Coat non-stick griddle or large skillet with pan spray and heat over medium-high heat. Spoon about 1/3 cup potato mixture onto griddle for each cake, then flatten slightly with back of spatula. Cook until golden brown, about 3 to 5 minutes. Turn and cook second side until golden brown. Garnish with fresh thyme sprigs.

 

Flying Fish Salmon Cakes

Watch Chef Christne Keff walk you through the steps!

Green onion

Shallots

Fresh Parsley

Fresh Dill

Smoked salmon

Wild salmon

Goat Cheese

1 Lemon

 

Method:

In a KitchenAid grinder or mixer, combine green onion, shallots, parsley, dill, smoked salmon and wild salmon. Once mixture is consistent, add a large pinch of salt and pepper, enough goat cheese to hold mixture together and lemon zest to brighten the flavor.Use your hands to finish mixing all ingredients together, then roll a small handful into a ball and shape into ¾ inch patties. Place patties in a frying pan on high heat to get a nice crust, then turn down to medium heat for 1-2 minutes. Flip patties over and cook on low heat for another 3-4 minutes.