Cajun-Style Salmon Cakes w/ Remoulade

The bayous of Louisiana aren't exactly known for salmon.  So why am I not doing a crab or shrimp cake instead?  Well...to be honest...salmon is what I had on hand.  Simple as that.  And the MAIN reason I wanted to make these was really just to serve as a vessel for my remoulade sauce, which I was craving hard core.

You could easily use this recipe as a base for making shrimp or crab cakes, or even tuna cakes--or hey, how about some big offshore fish like wahoo, snapper or grouper?  Just replace the salmon with your desired seafood (Note: you'd want your seafood of choice to be pre-cooked or smoked.)  All of the other proportions would stay the same.

INGREDIENTS (salmon cakes-makes about 8 patties):
10-14 oz flaked salmon
2 green onions, sliced
1 egg, beaten
2 tsp lemon juice
1 tsp creole or spicy brown mustard
1 tsp Worcestershire sauce
1 Tbsp Cajun seasoning
1 clove minced garlic
1/2 cup seasoned bread crumbs
1/2 cup Panko bread crumbs
1/4 tsp cayenne

Remoulade: (this is best when it's had some time to sit, so make this first, or even the night before)
1/2 cup light mayo
3 Tbsp cocktail sauce
1/2 Tbsp yellow mustard
1/2 Tbsp Creole or spicy brown mustard
1 Tbsp olive oil
2 tsp hot sauce
1 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1 green onion, diced
1 tsp dried parsley
1/2 tsp minced garlic
1/4 tsp chili powder
1/2 tsp Cajun seasoning
(Note: if, for time/convenience, you'd prefer to buy remoulade, I like Louisiana Fish Fry's version.)

DIRECTIONS:
Mix all of the ingredients in a large bowl until well combined.  If your patties don't want to stick together, add an extra beaten egg.

In a medium skillet, heat olive oil or coconut oil over medium-high heat--you should have about 1/4 inch of oil in the pan.  NOTE: This will get used up as you cook, so have some extra on-hand.

Form the salmon mixture into patties (we got about 8), and then place into the pan, frying on each side for about 3-5 minutes or until golden brown.  Place on a plate with paper towels to absorb the excess oil.

Serve with a salad or veggie side dish (we were a little pressed for time so we used a Bird's Eye steamable blend), topped with the remoulade and some extra green onions.

Similar Recipes:
Feaux Krab Cakes

Feaux Crab Cakes

I hope you are all taking advantage of the break in the SnowPocalypse/ SnowTastrophe/ SnowMaggedon weather!  We are loving this warm up in the weather—though it also has us scrambling to get things ready over at The Scoop since the park across the street has been PACKED!  Apparently Spring Fever is in full effect & the only cure is fresh air & ice cream. :)
With the gorgeous weather, I was craving something a little lighter…something reminiscent of the Gulf.  And, preferably something that would allow me to use the random package of Louis Kemp fake crab meat I found in my freezer.  I’m sure I bought it with intentions to make my Crab & Corn Bisque some time over the winter, but that never happened. And this weather is just too WARM for bisque!  So what’s a gal to do?

KRAB CAKES.  That’s what we do.  Of course, crab cakes are ALWAYS like, a thousand times better when you have fresh, delicious, REAL Gulf crab meat, but sometimes, you live in Missouri, and you have fake crab meat that you got on sale.  So you make do.  But you can add a ton of fresh veggies to make up for it.
Ingredients:

• 1 lb imitation crab meat (surimi)
• 1 stalk celery, diced
• ¼ white onion, diced
• ¼ cup diced mushrooms
• 1 Tbsp dill pickle relish
• 2 Tbsp light mayo
• 1 tsp Cajun seasoning
• 1/4-1/2 cup seasoned bread crumbs
• 1-2 eggs, whisked
• Flour for dredging (I used a combination of flour, corn meal, & bread crumbs in equal parts)
• ¼ cup olive oil for cooking (divided—add about 1 Tbsp at a time)

Directions:
In a food processor, pulse the crab, celery & onion until diced—should be about the texture of rice.  In a large bowl, combine the mushrooms, relish, seasoning, bread crumbs (1/4 cup to start with), mayo, & 1 egg, then slowly integrate the krab/onion/celery mixture.

If the mixture is too dry, add part of another egg.  If it’s too loose, add more of the breadcrumbs.  Then form into patties and refrigerate for at least one hour (though you can let these sit as long as overnight).
In a small skillet, heat about a tablespoon of olive oil over medium heat.  When ready, dredge the patties two at a time and fry in the skillet (using the small skillet allows you to use less oil for frying).  It should take about 2 minutes per side, or until golden brown.  When those are done, place them on a paper towel to drain off the excess, add another tablespoon of oil to the pan, and make the next batch.   Makes 8 patties.

Serve with a New Orleans style remoulade sauce—here’s my recipe:

• 1/2 cup light mayonnaise (NOT Miracle Whip)
• 3 tbsp cocktail sauce
• 1/2 tbsp yellow mustard
• 1/2 tbsp Creole or Spicy brown mustard
• 1 tbsp olive oil
• 2 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1 green onion, diced
• 1 tsp dried parsley
• 1/2 tsp minced garlic
• 1/4 tsp chili powder
• 1/2 tsp Cajun seasoning

(For the best flavor, make this sauce the night before so the flavors can fully combine.  Or, if for time/convenience, you'd prefer to buy remoulade, here's the one I like.)

Add a light salad on the side, and you’ve got a perfect meal to enjoy on your patio!

Boudin Balls: Baked or Fried, with Homemade New Orleans-Style Remoulade

Wal-Mart never ceases to surprise me.  And not in the “OMG People of Wal-Mart” kind of way (at least, not ALWAYS).  But it does regularly amaze me the things I can find in Wally World.  Last week, it was nori wraps for sushi at $2.50/pack (regularly $5 at the local specialty store).  This week, it was boudin.
Or, boudAIN, as the package calls it.

Sorta like Anthony Bourdain…but tastier & less cannibalistic.

At only $2.27, I had to try it.  Typically I’m skeptical of “Cajun” labeled products that aren’t from Louisiana…but Zummo’s is made in Beaumont, Texas, which is in “Cajun Texan country”, near the TEX-LA state border.  In the early 19th century, many Louisiana Cajuns began migrating across the Sabine (the river that serves as the TEX-LA border) to work the rice fields in southeastern Texas and for the promise of jobs with the new Southern Pacific railroads in this area.  This is yet just another reason that Texas is awesome: depending on where you are, you can get delicious authentic Mexican, Tex-Mex, or Cajun food.

What IS Boudin, you ask?  Ummm…well, it’s kinda all there in the picture.  It’s heavily seasoned cooked rice, ground pork, and pork liver, combined and then stuffed into a sausage casing.  I know, I know…pork liver’s gross.  Organs are gross.  But boudin is DELICIOUS.  So just act like it isn’t there.  You won’t notice it, I promise.

What to make with boudin?  Well, it can be oven roasted (like my blog-friend Genet did here) or it can be smoked, boiled, and then sliced up as a nice finger food.

OR…you can roll it in breadcrumbs & fry it.  Because we. like. fried. everything.  Boudin balls are common commodity in the average Louisiana gas station.  Greasy & delicious, like most fried foods they make you super happy while you’re eating them, and then instantly regret it afterward.

Typically, when making boudin balls, you would make the boudin fresh, roll it into a ball, then batter & fry it.  But alas…I don’t have the time (or stomach) to make fresh boudin.  So…we’ll be rolling with the premade stuff. 

Oh…and we’re oven-frying.  To save ourselves from that “After I just ate fried food” feeling.

Trust me…it’s a totally acceptable alternative.

But, since we’re slacking off a bit on making our own boudin, I figured I should probably step it up and make our own dipping sauce, right?  That’s why I’ll also be sharing my NOLA remoulade recipe with you.  Remoulade is AMAZING.  HUGE flavor with not a ton of calories when made right (49 calories in 2 tbsp).  Run out of boudin to serve it with?  Put it on your next sandwich and have a Hallelujah moment.  For realz.  It is also AMAZING with cocktail shrimp.  Or fried shrimp. Dip your french fries in it.  Drizzle over grilled fish.  The sky is the limit!!!

Ingredients:

• For remoulade: [will make (8) 2 tbsp servings]
• 1/2 cup light mayonnaise (NOT Miracle Whip)
• 3 tbsp cocktail sauce
• 1/2 tbsp yellow mustard
• 1/2 tbsp Creole mustard (if you can’t find Creole mustard, you can double up on the yellow, but the Creole gives it a much more rounded flavor)
• 1 tbsp olive oil
• 2 tsp hot sauce
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1 green onion, diced
• 1 tsp dried parsley
• 1/2 tsp minced garlic
• 1/4 tsp chili powder
• 1/2 tsp Cajun seasoning
• (For the best flavor, make this sauce the night before so the flavors can fully combine.)

(Note:  if you'd prefer to buy remoulade, I like Louisiana Fish Fry's version.)

For boudin balls: [will make (6) 3 piece servings]

• 1 package (14oz) boudin (boudain) links, casing removed and cut into 1-1.5 inch pieces
• 1/4 cup Louisiana fish fry (or, 1/3 cup cornmeal + 1 tsp Cajun seasoning)
• 1/4 cup panko bread crumbs
• 1/4 cup seasoned bread crumbs
• 1 egg, beaten + 1/2 tsp paprika

Directions:
To make your remoulade:  Combine all the ingredients in a small bowl & whisk thoroughly.  Let set for 3 hrs or overnight for maximum flavorosity potential.

For the boudin balls:
Preheat the oven to 425F.
Mix the bread crumbs & fish fry together (FYI—if you use the Louisiana fish fry, it’s already seasoned, so don’t add any extra salt.)
Roll the boudin pieces in the paprika egg wash until coated.  Then drop (one at a time) into the bread crumb mixture & toss to coat thoroughly.

Place all the boudin pieces on a lightly spritzed cookie sheet, then lightly spritz the boudin balls with oil (using a Misto or Pam).  This will help them get a nice golden brown.

Bake for 15 minutes, then turn them over, spritz again with oil, and bake for another 8 minutes.  Then turn your broiler on for 2-3 minutes to finish.  Remove when nicely golden.

FRIED OPTION: Since my husband had never had regular boudin balls, I decided to make these two ways.  I oven-fried the majority, but I also pan-fried four of them in oil, so he could have a comparison.  If you decide to pan-fry some, cover the bottom of a small pan with olive oil & heat over medium until the oil starts to smoke.  Then carefully place 1-2 balls in the pan & watch for them to brown, and turn every 10-seconds or so until browned on all sides.  Let rest on a paper towel, and then place in the oven for 10 minutes at 425 to ensure that they’re cooked through.  The results will look like this (darker than the oven-friend versions:

Serve 3 balls with 2 tbsp of the remoulade & garnish with green onions.

(Okay, okay, I admit they look a little like toasted coconut marshmallows, but I promise—they’re DIVINE.

Suggested accompaniment: salad and a good beer (we went with Baraboo Woodpecker Wheat)

NutriFacts:
Calories 265 for boudin balls/ 49 for remoulade
  Total Fat 12.0 g / 3.8 g 
  Saturated Fat 2.6 g / 0.5 g 
  Polyunsaturated Fat 0.4 g / 1.4 g 
  Monounsaturated Fat 0.5 g / 1.8 g
  Cholesterol 79.3 mg / 2.5 g 
  Sodium 863.8 mg / 170 mg 
  Potassium 30.3 mg / 16 mg 
  Total Carbohydrate 36.5 g / 3.5 g 
  Dietary Fiber 2.0 g /0.2 g
  Sugars 2.1 g / 2.0 g
  Protein 11.7 g /0.3 g