Time 1h10m Yield 40 appetizers (1/2 cup sauce). Number Of Ingredients 20 Steps:
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.
Time 32m Yield about 1 dozen appetizers Number Of Ingredients 14 Steps:
Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties. Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage. Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together.
Time 1h30m Yield 6 cakes, 3-6 serving(s) Number Of Ingredients 15 Steps:
Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them. Saute onion & garlic then remove to cool. If fish was frozen, squeeze “gently” to remove excess water. If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry. Dice fish & shrimp into peanut size chunks. Combine all ingredients & mix gently just until well blended. Shape the mixture into 6 fat crab cakes & shape into discs. Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes. To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat. Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).
Time 45m Yield 3 dozen. Number Of Ingredients 11 Steps:
Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.
Time 42m Yield 8 Rd Fish Cakes, 4 serving(s) Number Of Ingredients 14 Steps:
Coarsely grate potatoes & squeeze out all excess moisture. Coarsely grate onion. Add half the onion to the potatoes & reserve the other half for the sauce. Chop fish fillets roughly, place in a food proc w/some freshly ground black pepper & whizz to a smooth paste. Combine fish paste w/the potato/onion mixture & add salt as desired, remembering the smoked fish provides a salt component. Shape mixture into 8 rd cakes & set aside. Wash out the food proc & make the sauce by blending your chosen herbs till finely chopped (See note below Re Herb Mix). Add remaining sauce ingredients + reserved grated onion & pulse to a slightly chunky puree - not smooth as it should have some texture. Taste sauce, add salt & pepper as desired, transfer to a bowl & set aside. Dust fish cakes lightly w/flour. Heat oil to a depth of 1/2-inch & fry cakes (in 2 batches as needed) for about 3 min on ea side over med-heat. Drain on paper towels & reheat oil to cook 2nd batch. Serve fish cakes w/sauce & a fresh tomato salad. RE HERB MIX: (Quoted from recipe) “Choose from parsley, chives, chervil, dill, marjoram, sorrel, coriander, basil, tarragon, borage, lovage, rocket or baby spinach. Use the more pungent herbs sparingly.”. NOTE (Added 4/3/08) ~ When I made this dish, I unexpectedly found myself w/o smoked fish to use – so I subbed Icelandic baby shrimp & it worked very well. If you make the recipe using this sub, I advise adding 1 tsp (or more as desired) of Old Bay Seasoning to the fish cake mixture.
Yield 6 Appetizer Servings Number Of Ingredients 22 Steps:
FOR CAKES: Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft). Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.) FOR SAUCE: Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes. Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper. Spoon sauce onto 6 plates. Top each with seafood cake and serve.
