Combine fish, green onion, parsley, eggs, and bread crumbs in a large bowl; mix well. Scoop out large heaping tablespoons and form into balls. Place on a sheet pan about 1 inch apart. Use a plate or another sheet pan to slightly flatten into cakes. Heat cooking oil in pan on medium-high heat. Pan fry cakes until golden about 2 minutes a side.
- Boil one pot of water. In a separate sauce pan melt butter and whisk in flour at medium-high heat.
- Continue to cook flour and butter mixture until it lightly brown then slowly stir milk. Continue to stir as it thickens. Turn off heat and add cheese; let it melt.
- Add pasta and a big pinch of salt to pasta. Cook until desired done-ness.
- Mix elbow and cheese sauce. Add salt and pepper if desired. Gently fold in crab and shrimp into the mix and leave a few pieces to garnishes the top.
- Enjoy and Cheers!
Combine all the ingredients in a small sauce pan over medium heat. Stir the mixture well. Then, bring it to a boil and then reduce the heat to low and allow it to simmer, continue to stir the sauce until it starts to thicken and bubbles. Remove the sauce from the heat and let it cool completely. You can store the sauce in a clean bottle or container and keep it refrigerated until ready to use.
To make the Salmon Teriyaki
Use half of the sauce to marinade the salmon for an hour or overnight in the fridge. When you’re ready to cook, pan sear the salmon over medium heat until you’ve achieve good caramelization for about 2 minutes. Now, transfer the salmon to the oven and allow it bake in a 350 degree preheated oven for 15 minutes or until the salmon is cooked. Brush some teriyaki sauce over the salmon and sprinkle the top with some toasted sesame seed if desired and serve it warm.