UNBEATABLE Seafood Cake! Chef Jean-Pierre
This is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven!
8 ounces Panko or Crackers (like saltine)
Salt (I use Fleur De Sel) if using Panko, not necessary if using crackers
1 pound medium size Shrimp cut into ¼” to ½” pieces
1 pound Salmon cut into ¼” to ½” pieces
3 large Egg Whites
About 10/12 Cilantro Leaves
About 1 teaspoon grated Ginger
About 1 teaspoon chopped Garlic
1 dash Hot Sauce
1 tablespoon Cognac (optional)
½ Green Bell Pepper, finely diced
½ Red Bell Pepper, finely diced
½ Yellow Bell Pepper, finely diced
1 teaspoon Salt
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