Seafood Cakes Recipes

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SEAFOOD CAKES



Seafood Cakes image

Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 45m

Yield 3 dozen.

Number Of Ingredients 11

1/2 pound uncooked scallops
1/4 pound uncooked medium shrimp, peeled and deveined
1/2 cup heavy whipping cream
1 large egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
5 cans (6 ounces each) lump crabmeat, drained
2 tablespoons minced chives
1/4 cup canola oil
Seafood cocktail sauce, optional

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.

Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SEAFOOD CAKES WITH HERB SAUCE



Seafood Cakes with Herb Sauce image

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

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.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

SEAFOOD CAKES



Seafood Cakes image

Do you LOVE crab cakes but HATE the price ?? At around $10 for frozen seafood plus a few bits & pieces, you can serve up 6 fat cakes that are better than a lot of cakes that I have paid big bucks for in restaurants. A healthy one & a half pound combination of fish, shrimp & crab that you will taste all the way through these gems.

Provided by Captain_67

Categories     < 4 Hours

Time 1h30m

Yield 6 cakes, 3-6 serving(s)

Number Of Ingredients 15

1 lb chunky white fish (not flaky)
4 ounces peeled raw shrimp
4 ounces crabmeat (1 Dungeness crab cluster well picked)
1 onion, finely diced
1 garlic clove, finely diced
2 green onions, finely diced
24 Ritz crackers or 24 jatz crackers, crushed into chunks
2 tablespoons mayonnaise
1 egg
1 teaspoon dried parsley
1/2 teaspoon dill
1/4 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
2 tablespoons unsalted butter

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).

SEAFOOD CAKES WITH CREME FRAICHE DIPPING SAUCE



Seafood Cakes with Creme Fraiche Dipping Sauce image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield about 1 dozen appetizers

Number Of Ingredients 14

2 tablespoons butter
1/2 pound bay scallops
1/2 pound 31 to 40 size shrimp, deveined and tails removed
1 tablespoon chopped fresh flat leaf parsley leaves
1/2 cup panko bread crumbs
1 tablespoon garlic powder
1 lemon, zest finely grated
1 fresh mango, peeled, cut away from the pit and diced
1/2 cup mayonnaise (or more as needed to bind patties)
1/4 cup Parmesan
Salt and freshly ground black pepper
1 tablespoon olive oil, plus more as needed
4 ounces creme fraiche
4 ounces sour cream

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.

SEAFOOD CAKES WITH CILANTRO BUTTER SAUCE



Seafood Cakes with Cilantro Butter Sauce image

Categories     Blender     Food Processor     Herb     Lunch     Scallop     Shrimp     White Wine     Pan-Fry     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 22

SEAFOOD CAKES
6 ounces sea scallops
2 cups (Japanese breadcrumbs)*
1 large egg
2 tablespoons whipping cream
1 tablespoon chopped shallot
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
5 ounces cooked peeled deveined shrimp, coarsely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
CILANTRO SAUCE
2 cups dry white wine
1/2 cup white wine vinegar
2 shallots, minced
1/2 cup whipping cream
4 tablespoons vegetable oil
1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1 cup coarsely chopped fresh cilantro
*Available at Asian markets, specialty food stores and some supermarkets.

Steps:

  • FOR CAKES:
  • Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
  • Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
  • FOR SAUCE:
  • Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
  • Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
  • Spoon sauce onto 6 plates. Top each with seafood cake and serve.

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