I’m craving seafood cakes! What I mean is not necessarily crab cakes, (they are still too expensive, though they are in season now) but maybe some scallop & shrimp cakes. We managed to find some bay scallops on sale this past weekend, and I’ve decided that I’m ready to try something new. I figure I’ve made crab cakes before with great success, so I will have a good time playing with these. One day, I’ll have my crab again, but these should do fine.
I’m thinking that since I have about a half pound of scallops, I’ll need about a half pound of raw shrimp. Bread crumbs will be in order, as well as an egg to bind everything together. The innovative part comes with the seasoning… You can always add what you like, of course, and maybe that’s one of the best things about making something like this.
Here’s what I used:
1½ cups bread crumbs, divided
2 tablespoons of mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon whole grain or Dijon mustard
Sriracha or other hot sauce, at least 1 teaspoon (or more!)
½ pound shrimp, peeled & deveined
½ pound bay scallops, rinsed well
1 rib celery, finely chopped
4 green onions, finely sliced
2 tablespoons chopped parsley
2 tablespoons olive oil
Lemon, for squeezing and garnish
First, prep your seafood by chopping them together.
Prep the celery, scallions and parsley to have them ready to go by chopping them.
In a large bowl, whisk the egg, mayonnaise, Worcestershire sauce, Old Bay seasoning, and mustard until well blended. Add in the shrimp, scallops, celery, green onions, parsley, and ½ cup of the bread crumbs. Mix together.
With your hands, shape seafood mixture into 8 patties, about ½-inch thick. Spread the remaining cup of bread crumbs onto a plate and dip the cakes into the crumbs, pressing gently to adhere.
Now, here’s my chance to test a tip I heard about recently. These kind of seafood cakes tend to fall apart in the pan, when you start to cook them, and there is supposedly a way to prevent that. This method means letting the patties sit in the refrigerator for about 30 minutes or so. So, call these cakes ready to chill!
When you’re ready to make them, heat the olive oil in a large skillet. Place cakes in skillet and cook over medium heat for about 7 minutes, or until lightly browned on the bottom. Carefully turn the cakes over with a spatula and cook for another 7 minutes or so, until they are lightly browned on that side.
I’m glad to say that the little chill trick worked, by the way. These cakes came out perfect.
This is a perfect main course that you can serve with a little bread and a salad. Don’t forget a nice Chardonnay or Fumé Blanc… Ferrari-Carano makes a really nice one.
You can also make a little vinaigrette, if you like, with some olive oil, garlic, rice wine vinegar, mustard, honey, salt, pepper, a little mayo and some fresh dill. The ratio for vinaigrette is 3 parts oil to 1 part vinegar. I didn’t measure, so you’ll you’ll have to do it by taste.
Makes 7-8 cakes, though you could make them half-sized for appetizers. Got leftovers? Got lunch tomorrow!