Sole Cakes With Crab And Shrimp – a delicious recipe with sole filets, egg, heavy cream, salt, zatarains crab boil spice, salad shrimp. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["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."]
107
kcal
Calories
7
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 lb. sole filets, 1 whole egg, 1/2 to 3/4 cup heavy cream, salt and pepper, and more.
Yes, Sole Cakes With Crab And Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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