Spicy Seafood Cakes

Spicy Seafood Cakes - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Directions

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 350F.

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

©
Published:




Latest Reviews

"This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did." - phoebe

"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna

"This was delicious! This is a definite keeper. Here are a couple things that I did a little differently, preparation-wise. To avoid the possibility of the cream cheese curdling (as some have said), I put my cream cheese in the blender in fourths, added some of the broth and blended to ... " - coachs wife

"Wow...This is amazing recipe. I really love it the ham, the cheese and the 'yummyness' of this picture, Its really delicious. Thanks for sharing." - anna p.

"Here's a simple recipe for preparing the holiday bird. It will be tasty and perfectly browned every..." - mary p

"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802

Happy cooking...