Spicy Seafood Cakes

By Texaschef11

Ingredients

• 2 tablespoons butter
• 1/2 cup diced red bell pepper
• 1/2 cup chopped onion
• 1 tablespoon garlic
• 2 cups peeled and chopped shrimp
• 2 cups chopped scallops
• 2 tablespoons Dijon-style mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared horseradish
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh basil
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon cayenne pepper
• 1 large egg, beaten
• 1/2 cup fresh bread crumbs
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lemon wedges for garnish, optional
• Method

Preparation

Step 1

Take the time to chop the seafood by hand, instead of in the food processor. The final texture of the cakes will be better.

Preheat oven to 350ºF.

In a large skillet over medium heat, melt butter; add pepper, onion and garlic, cook until softened, about 6 to 7 minutes. Add chopped seafood, cook until seafood is almost cooked through, about 2 minutes. Remove from heat, transfer mixture to a bowl and cool completely. To cooled seafood mixture, add mustard, Worcesteshire, horseradish, tarragon, basil, hot pepper sauce, cayenne and egg; stir until combined. Add bread crumbs, season with salt and pepper, mix well. Form into 1-inch-thick cakes.

In a large skillet over medium-high heat, heat olive oil; add cakes. Cook until browned, about 2 minutes per side. Place on a baking sheet, finish cakes in oven for about ten minutes, until cooked through.

Serve garnished with lemon wedges.

Serves 4