I'm still on a mission to finally catch up on all my blogs. Get back in the time machine, we will go back a year and a bit. This installment has a recipe to prepare when spaghetti squash comes into season in September, or October. This is the timeframe when crabbing season comes to a close in the Puget sound, as well. This plating combines seafood delights and adds variety to the palate with a serving of veg built right in.
Start by roasting a spaghetti squash in a 400 deg. oven for approx. an hour. Set aside to cool. You will only need half of a smallish sized squash for the finished cakes. To get ready, also peel and devein 1/2 lb. of shrimp and pick 1/2 lb. of crabmeat. set aside in separate containers.
For the squash and shrimp cakes, you will need to put the prepared shrimp in a blender with 2 egg whites. Process into a paste, small pieces of shrimp in the mixture are good. Add the shrimp paste to the prepared squash. Season with a few pinches of minced parsley and few dashes of smoked paprika, also salt/pepper. Finally, drizzle a bit of sesame oil in the mix. Combine well and form into cakes much like a standard crab cake, or fish cake.
For the crab cakes, add 2 tbsp. of mayo to the crab meat and salt and pepper. Add a few pinches of flour, or tempura powder. Fold together until everything comes together nicely. Prepare a batch of tempura, either a homemade batch or the boxed variety works well. You will need about 1 cup of tempura in total. Add the crab mixture to the tempura mixture, sprinkle with a 2 tbsp. of sesame seeds. Form into cakes vaguely. These will start out as more of a drop cake, but can be finessed into the right shape in the pan.
Shallow fry the cakes in batches. Change the oil between varieties. The yield should be about a dozen good sized cakes total.
Serve on sheets of nori and with a Sriracha aioli.
1/2 c. mayo
2 goodly squirts of Sriracha
2 grated garlic cloves (use a microplane to get it in very small pieces)
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