Grilled Salad Mechouia with Seafood and Crab Cakes

Menu Part

Entrees, Soup & Salad

Ingredients

Gourmet Seafood & Crab Cake
4 Each Medium tomatoes
2 Each Red bell peppers
2 Each Large jalapeno peppers
2 Each Small sweet onions, the outer paper leaves removed
1 Teaspoon Caraway Seeds
1/2 Teaspoon Coriander Seeds
2 Cloves Garlic, finely minced
1/4 Cup Extra virgin olive oil
1 Tablespoon Sherry Vinegar
To Taste Salt and pepper
Fresh parsley
1 Each Hard boiled egg, peeled and cut into to quarters
Small handful of olives

Directions

  1. Using either a grill or your oven's broiler, char the outsides of the tomato, peppers, and onions until they're completely blackened and blistered, turning frequently to char all sides.
  2. Place the vegetables in a large bowl and cover with plastic wrap to allow them to steam in their own heat for 15 minutes.
  3. Peel the char off of the vegetables, coarsely chop them and place them in a bowl.
  4. Toast the caraway and coriander seeds in a dry skillet for a few minutes until they become fragrant. Grind them into a power in a spice grinder or a mortar and pestle.
  5. Add the spice with the olive oil and vinegar to chopped vegetables and stir well. Salt and pepper to taste.
  6. Remove seafood and crab cakes from package and grill at 350 degrees Fahrenheit for 8 minutes on one side, flip and cook an additional 3 minutes.
  7. Serve in shallow plates and top with the seafood & crab cakes, hard boiled egg wedges, fresh parsley and olives.

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