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Spicy Seafood Cakes
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    Spicy Seafood Cakes

  • 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
  • Method
    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

    From: The Florida State Department of Agriculture
    Posted By: ???
    Date: ???

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