Seafood Cakes with Herb Sauce Recipe

Seafood Cakes with Herb Sauce Recipe photo by Taste of Home

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Seafood Cakes with Herb Sauce Recipe

Prep: 65 min. Bake: 5 min./batch

Yield: 40 Servings

65 5 70

Ingredients

3/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon peel
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko (Japanese) bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 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

Directions

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. Yield: 40 appetizers (1/2 cup sauce).

Nutritional Facts 1 seafood cake with about 1/2 teaspoon sauce (calculated without garnishes) equals 88 calories, 7 g fat (3 g saturated fat), 21 mg cholesterol, 86 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Originally published as Seafood Cakes with Herb Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p38

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.