Sole Cakes With Crab And Shrimp
- 1/2 lb. sole filets
- 1 whole egg
- 1/2 to 3/4 cup heavy cream
- salt and pepper
- zatarains crab boil spice
- 1/4 lb. salad shrimp or diced shrimp pieces
- 6 oz. drained crab meat (lump)
- Flour or bread crumbs for coating
- In the food processor, puree the sole into a smooth paste. Add the egg and incorporate. Slowly add the cream. Look for a consitency that is soft but still has some body to it. Turn off processor and transfer mixture to a chilled bowl. add remaining ingredients and mix with a rubber spatula until combined. Civer and refrigerate at least one hour or up to 3 hours. Scoop about 2-3 tbsp portion into flour or bread crubs and form into a round "cake". Place on a saran wrap lined cookie sheet. Cover and refrigerate until ready to cook. On medium heat using a non stick saute pan, melt approximately 1-2 tbsp butter. cook cakes 2-3 minutes on each side until golden brown and cooked through. Serve with buerre blanc, cocktail sauce, or aioli.
sole filets, egg, heavy cream, salt, zatarains crab boil spice, salad shrimp, crab meat, flour
Taken from www.epicurious.com/recipes/member/views/sole-cakes-with-crab-and-shrimp-1201628 (may not work)