Spicy Seafood Cakes
Spicy Seafood Cakes - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 tablespoons butter
1/2 cup diced red bell pepper
1/2 cup chopped onion
1 tablespoon garlic
2 cups peeled and chopped shrimp
2 cups chopped scallops
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 large egg, beaten
1/2 cup fresh bread crumbs
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for garnish, optional
Take the time to chop the seafood by hand, instead of in the food processor. The final texture of the cakes will be better.
Preheat oven to 350ºF.
In a large skillet over medium heat, melt butter; add pepper, onion and garlic, cook until softened, about 6 to 7 minutes. Add chopped seafood, cook until seafood is almost cooked through, about 2 minutes. Remove from heat, transfer mixture to a bowl and cool completely. To cooled seafood mixture, add mustard, Worcesteshire, horseradish, tarragon, basil, hot pepper sauce, cayenne and egg; stir until combined. Add bread crumbs, season with salt and pepper, mix well. Form into 1-inch-thick cakes.
In a large skillet over medium-high heat, heat olive oil; add cakes. Cook until browned, about 2 minutes per side. Place on a baking sheet, finish cakes in oven for about ten minutes, until cooked through.
Serve garnished with lemon wedges.
Serves 4© Jim Catanich
"What's the secret? Soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic, and a few..." - rebecca swift
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"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie
"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256
"Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content." - lindasrecipes
"This French toast recipe is different because it uses flour. I have given it to some friends and..." - john pickett