Seafood Cakes with Herb Sauce

Name: Seafood Cakes with Herb Sauce
Prep time: 1 h 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 40 appetizers (1/2 cup sauce).
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 zest; 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 large 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

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. — Elizabeth Truesdell, Petaluma, California

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 zest
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 large 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.

Nutrition Facts

1 seafood cake with about 1/2 teaspoon sauce (calculated without garnishes): 88 calories, 7g fat (3g saturated fat), 21mg cholesterol, 86mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Originally published as Seafood Cakes with Herb Sauce in Holiday & Celebrations Cookbook 2012

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SimpleFoods

Dec 26, 2014

OMG! Is there a mistake in the amount of servings listed?? For 40 servings, there is only 1 and 1/2 pounds of seafood? but so many other ingredients! I really like the idea of seafood cakes other than salmon cakes, and was eager to read and try such a recipe; but I think I'll stay away from this until further instructions or comments are listed in regards to the above ingredients.
mikibunny31

Jun 4, 2014

This was good. I used scallops and shrimp in the fish cakes, in the sauce I replaced mayo with salad dressing. I did not have chives or relish so I used Mezzetta bell pepper relish. I used a package of salmon similar to the tuna salad packages. Even with all these changes it came out well