Mixed Seafood (Crab) Cakes
Salt Lake City Showroom, Cathie Mooers
I love this recipe, I received it from a friend and I have reworked it a bit. I use this recipe for special events at Kimball. I have made it for 16 people to 500 people. I have received raved reviews and I hope you enjoy it as much as we have.
1 pound crab meat (quality canned crab works best)
1 pound rock shrimp, chopped (frozen)
1 pound scallops, chopped
1 pound salmon filet, chopped
1 cup mayonnaise
1 egg
½ cup minced red bell pepper
½ cup minced scallion (green onion)
1 cup minced cilantro
1½ tablespoons dry mustard
1½ tablespoons dijon mustard
½ tablespoon cayenne pepper or Emeril's Essence
1 teaspoon ground pepper
1 tablespoon Tabasco
salt to taste
6 cups Panko (Japanese) bread crumbs
Combine all ingredients except breadcrumbs. Add 2 cups of breadcrumbs
And let rest in refrigerator to absorb liquid. Form into 3”x1” disks or 1 1/2" x 1/2" for an appetizer and then coat with remaining bread crumbs. If using for a party and want to make ahead 1 day, coat with remaining Panko when sauteing, otherwise they won't crisp or brown as well.
Fry in a skillet on medium heat with a 1 to 1 mixture butter and olive oil for a few minutes on each side or until golden brown and crispy.
I recommend serving with Cucumber Tarter Sauce. I like a little kick to it , if do too, add a little yogurt to the sauce to cool the heat of the seafood cake down. the combination is fabulous!!!!!!.
