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SPICY SEAFOOD CAKES

Yield: 10-12 large cakes or 18-20 small appetizer cakes
 
2 Tablespoons Butter
1/2 Cup Red Bell Pepper (Diced)
1/2 Cup Florida Onion

1 Tablespoon Florida Garlic
2 Cups Florida Scallops (Chopped)
2 Cups Shrimp (Peeled and Chopped)

1 Each Florida Egg (Beaten)
2 Tablespoons Prepared Horseradish
1 Teaspoon Hot Pepper Sauce
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Fresh Herbs (Tarragon and Basil)
Dash Salt and Black Pepper

Fresh bread crumbs

Lemon slices (optional)

 
Method:
Saute diced peppers and onions in a large pan until soft a (approximately 2 minutes).

Add garlic and chopped seafood, saute until almost done.

Remove from heat, transfer mixture to a bowl and cool completely.

Once cool; add next 8 ingredients and stir until combined.

Add some fresh bread crumbs and form into cakes that are 1" thick.

Preheat a saute pan over medium-high heat with enough olive oil to cover bottom of pan.

Cook cakes on both sides until golden brown.

Remove from pan and place on a cookie sheet.

Finish cakes in 350 degree oven for approximately 10-12 minutes.

Serve hot with fresh Florida lemon slices.
 
Courtesy of the Florida Department of Agriculture and Consumer Services
 

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