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Seafood Cakes with Herb Sauce

Seafood Cakes with Herb Sauce
40 ServingsPrep: 65 min. Bake: 5 min./batch

Ingredients

  • 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 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.
© Taste of Home 2013

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Seafood Cakes with Herb Sauce (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2013