CAJUN SEAFOOD CAKES
Any fish variety will work well in this recipe. The fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about 10 minutes, until opaque and cooked through. You may substitute canned tuna or splurge with fresh crab in this recipe. If you prefer, make these cakes without shellfish. Try one on a bun with Creole Remoulade Sauce Recipe #373985 or resting against a bed of paste with marinara sauce. Found recipe in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Cajun
Time 45m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
- Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.
- Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.
- Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.
- Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.
- Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.
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Joy Boy
[email protected]I'm not sure what I did wrong, but my cakes fell apart when I tried to flip them. Maybe I didn't cook them long enough?
Polash Ahmed
[email protected]These cakes were amazing! I highly recommend them.
Malik kashif Malik
[email protected]These cakes were a little too salty for my taste, but I think I just used too much salt. I'll try it again with less next time.
Mohammad Bqour
[email protected]I've never made seafood cakes before, but these were so easy to follow. They turned out great!
Waseem Ahmed
[email protected]These cakes were easy to make and they turned out so good! I'll definitely be making them again.
Blessing Onyekachi
[email protected]I'm not a big fan of seafood, but I really enjoyed these cakes. The flavors were amazing.
Bernice Bryan
[email protected]These cakes were delicious! I served them with a remoulade sauce and they were perfect.
Ashanti Anglin
[email protected]I followed the recipe exactly and the cakes were still a little dry. I think I might add some more mayonnaise next time.
therealtournament
[email protected]I had to substitute some of the ingredients because I didn't have them on hand, but the cakes still turned out great.
HONOUR IQBAL
[email protected]These cakes were a little too spicy for my taste, but my husband loved them.
3x razah
[email protected]I've made these cakes several times now and they're always a hit. They're easy to make and always come out delicious.
Phrankie Jackson
[email protected]I made these cakes for a party and they were gone in minutes! Everyone loved them.
Mina Khadka
[email protected]I followed the recipe exactly and the cakes turned out great! I served them with tartar sauce and lemon wedges.
Jill Millington
[email protected]These seafood cakes were a hit with my family! The flavors were on point and the texture was perfect. I will definitely be making these again.