"I love you madly
Let my imagination run away with you gladly
A brand new angle highly commendable
Seaside rendezvous" --Freddy Mercury
Unlike the notorious song sung by Freddy Mercury from the British rockband, Queen, I did not go on a seaside rendezvous for tonight's dinner. I just felt like using something other than just shrimp, so I thought, why not crabmeat as well? Now, these are way different than New England crabcakes, and I know many people have strong opinions about what constitutes a good crabcake, but I hope you'll like mine!
Spicy Mixed Seafood 'Cupcakes' with Sweet 'n' Sour Swiss Chard-Cucumber Salad
Makes 6 cakes
1- 4.5 oz. can of pink crabmeat (I used Bumble Bee brand)
10 cooked shrimp
3 leaves of Swiss chard with stalks cut off
1 stalk of celery
8- 1/8" thinly slices of cucumber
3 slices of palmitos
8 brussel sprouts
8-10 Spanish olives
1.5 tbsp light mayonnaise
1 c. white vinegar
4 packets of Splenda
1 tsp seafood seasoning (I used La Flor brand)
2 tsp Parmesan cheese
12 crushed almonds
1/2 tsp red pepper flakes
1/2 tsp sage
1/2 tsp thyme
1/2 tsp dill
1) Preheat oven to 350 degrees.
2) Rinse off Swiss chard really well, to make sure it's not gritty when eating.
3) Combine cucumber slices and Swiss chard leaves in a smallish salad bowl with the vinegar and Splenda. Marinate in refrigerator while preparing the rest of the meal.
4) Combine topping ingredients in a bowl and set aside.
5) Chop up shrimp, reserving 4 shrimp for garnishing later.
6) Heat palmitos in some water in the microwave on high for 2 minutes, or until they are soft (like freshly cooked artichoke hearts--have you ever had them?)
7) Remove pits from Spanish olives (if you got them with pits) and chop them into little pieces
8) Chop up celery stalk and Swiss chard stalks into small pieces.
9) Mash palmitos with a fork into a medium mixing bowl and mix in Spanish olives, chopped shrimp, crabmeat, celery, Swiss chard stalks, mayonnaise, egg, Parmesan cheese, and seafood seasoning.
10) Remove leaves off of brussel sprouts, saving the center 'bulbs'.
11) Spray a muffin pan with Pam olive oil and line the inside with brussel sprout leaves.
12) Spoon in seafood mixture and sprinkle topping over each cup. Place brussel sprout 'bulb's in the center of the muffin cups. ** See note below.
13) Bake for about 35 minutes until the topping is browned on top.
15) Take out Swiss chard leaves and cucumber from the refrigerator and arrange on a plate.
16) Remove seafood cakes from oven and carefully spoon out the 'seafood cupcake' on top of the salad.
17) Place two of the reserved shrimp on top for a garnish and serve immediately.
Enjoy and Bon Appetit!
**Note: As an alternative if you want more of a traditional cake:
1) Bake the brussel sprout leaves on a small baking sheet for about 35 minutes or until they crispy around the edges.
2) Meanwhile, generously spoon out some of the seafood mixture into the bowl with the topping and roll until it is coated.
3) Grease a medium skillet with Pam olive oil on medium-high heat and dump in each crab cake, flatting the top with a rubber spatula, cooking it for a few minutes.
4) Carefully flip the cake over with the spatula and let it cook for another few minutes, until the cake is browned on both sides.
5) Arrange the Swiss chard and the cucumber slices on a plate.
6) Arrange brussel sprout leaves to make a small 'cup' on top of the salad.
7) Place seafood cake in the 'cup' and place brussel sprout 'bulb' in the center.
8) Arrange shrimp on top for garnish and serve immediately.
Enjoy and Bon Appetit!