Spicy Seafood Cakes: Seafood and Aquaculture

Spicy Seafood Cakes

Seafood-4059

Ingredients

2	tablespoons butter
1/2	cup red bell pepper, diced
1/2	cup onion, diced
1	tablespoon garlic
2	cups Florida shrimp, peeled and chopped
2	cups Florida scallops, chopped
1/4	teaspoon cayenne pepper
2	tablespoons prepared horseradish
2	tablespoons fresh tarragon
2	tablespoons fresh basil
1	egg, beaten
1	teaspoon hot pepper sauce
dash	salt and black pepper
2	tablespoons Dijon mustard
2	tablespoons Worcestershire sauce
	lemon slices, optional

Preparation

Add butter to a large pan and sauté diced peppers and onions until soft, approximately 2 minutes. Add garlic and chopped seafood; sauté until almost done. Remove from heat, transfer mixture to bowl and cool completely. Once cool, add next 9 ingredients and stir until combined. Add fresh bread crumbs and form into cakes that are 1 inch thick. Preheat a sauté 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 F oven for approximately 10 to 12 minutes. Serve hot with fresh lemon slices.

Yield
10-12 large cakes, or 18-20 small appetizer cakes

Spicy Seafood Cakes

Look for "Fresh from Florida" ingredients at your local store.