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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


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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