Something's fishy in the kitchen

Something smells fishy. This week I was sent a number of seafood and fish recipes, so I decided to pass along just a few of them to you. They all sounded good, which made it hard to choose. As space permits in the future, I will share some of the others with you.

Fish Cakes

Take 1 package (6 ounces) Stove Top Stuffing Mix and 1/3 cup mayonnaise and mix and match your recipe from these options:

2 cans (6 ounces each) crabmeat, drained and flaked

3 tablespoons tartar sauce and finely chopped celery

2 cans (6 ounces each) salmon, drained, skin and bones discarded and 1 tablespoon lemon juice

1 cup shredded mozzarella cheese and chopped green onion

2 cans (6 ounces each) tuna, drained and flaked and 2 tablespoons sweet pickle relish

1 cup shredded cheddar cheese and shredded carrots

3 cans (4 ounces each) tiny cooked shrimp, drained and flaked

1/4 cup barbecue sauce and finely chopped green pepper

Then follow three simple steps:

Mix together stuffing mix with 3/4 cup water, mayonnaise, fish, add-ins and 1/2 cup vegetables. Cover and refrigerate 10 minutes. Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches. Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.

You can substitute Miracle Whip for the mayonnaise.

To jazz it up, serve the fish cakes with cocktail sauce or tartar sauce.

Put 1 or 2 eggs in to make the mixture hold together better.

Stir-Fried Shrimp and Broccoli

1 pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops

1/3 cup water

1/4 cup soy sauce

2 tablespoons rice vinegar or 1 tablespoon cider vinegar

1 tablespoon cornstarch

1 1/2 teaspoons sugar

1 tablespoon cooking oil

2 cloves garlic, minced

2 cups broccoli florets

1 cup thinly bias-sliced carrot

1 small onion, halved lengthwise and sliced

1 cup sliced fresh mushrooms

2 cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained

1/4 cup cashews or sliced almonds, toasted

Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact. If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl, combine water, soy sauce, vinegar, cornstarch and sugar; set aside. Heat oil in a wok or a 12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot and onion. Cook and stir for three minutes. Add mushrooms; cook and stir for one to two minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about three minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.

Coconut Crab and Shrimp Salad

This fresh, colorful seafood salad also makes a terrific appetizer. For a spicier dish, add the jalapeno pepper seeds or use two peppers.

Cooking spray

1/2 pound medium shrimp, peeled and deveined

1/2 teaspoon salt, divided

1 cup fresh or frozen corn kernels, thawed (about 2 ears)

1/3 cup onion, finely chopped

1/3 cup fresh cilantro, chopped

1/3 cup avocado, diced and peeled

1/2 pound lump crabmeat, drained and shell pieces removed

1 jalapeno pepper, seeded and chopped

3 tablespoons fresh lemon juice

2 teaspoons extra-virgin olive oil

6 cups torn Boston lettuce (about 3 small heads)

1/4 cup flaked sweetened coconut, toasted

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Combine corn, onion, cilantro, avocado, crabmeat and jalapeno in a medium bowl. Gently stir in the shrimp. Combine juice, oil and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp; toss gently. Divide lettuce among four plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.

Greek Shrimp Salad

1 (8-ounce) package frozen, peeled, cooked shrimp

4 cups torn romaine lettuce

2 cups torn iceberg or leaf lettuce

2 small tomatoes, chopped (1 cup)

3/4 cup crumbled feta cheese (3 ounces)

2 green onions, sliced (1/4 cup)

1/4 cup sliced pitted ripe olives

1/3 cup olive oil or salad oil

1/3 cup white wine vinegar

2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1 (2-ounce) can anchovy fillets, drained (optional)

Thaw shrimp. Set aside. In a large bowl, toss together romaine and iceberg or leaf lettuce. Arrange greens on four individual salad plates. Top with shrimp, tomatoes, feta cheese, green onions and olives. For dressing, in a screw-top jar, combine oil, vinegar, oregano, garlic powder and pepper. Cover and shake well. Pour dressing over salads. Top with the anchovy fillets, if desired.

Have a wonderful week and, until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.