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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 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
    1. Take the time to chop the seafood by hand, instead of in the food processor. The final texture of the cakes will be better.
    2. Preheat oven to 350ºF.
    3. 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.
    4. 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.
    5. Serve garnished with lemon wedges.

     

     
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