SPICY SEAFOOD CAKES
Yield: 18-20 small appetizer cakes or 10-12 large cakes
2 Tablespoons Butter
2 Tablespoons Prepared Horseradish
1/2 Cup Red Bell Pepper (Diced)
1/4 Teaspoon Cayenne Pepper
1/2 Cup Onion
2 Tablespoons Fresh Herbs (Tarragon and Basil)
1 Tablespoon Garlic
1 Each Egg (Beaten)
2 Cups Shrimp (Peeled and Chopped)
1 Teaspoon Hot Pepper Sauce
2 Cups Florida Scallops (Chopped)
Dash Salt and Black Pepper
2 Tablespoons Dijon Mustard
Lemon slices (optional)
2 Tablespoons Worcestershire Sauce
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 fresh bread crumbs and from into cakes that are 1" think.
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.
Florida Department of Agriculture and Consumer Services
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