Seafood Cakes Recipes

Steps:

• Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.

Steps:

• In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Steps:

• Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties.
• Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage.
• Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.

Steps:

• Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
• Saute onion & garlic then remove to cool.
• If fish was frozen, squeeze "gently" to remove excess water.
• If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
• Dice fish & shrimp into peanut size chunks.
• Combine all ingredients & mix gently just until well blended.
• Shape the mixture into 6 fat crab cakes & shape into discs.
• Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
• To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
• Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).