Shelly's Recipe

Spicy Seafood Cakes

Category: Fish and Seafood

2 tbsp butter
1/2 cup red bell pepper and onion, diced
1 tbsp garlic
2 cups shrimp, peeled and chopped
2 cups scallops, chopped
1/4 tsp cayenne pepper
2 tbsp prepared horseradish, fresh tarragon and basil
1 egg, beaten
1 tsp hot pepper sauce
Dash salt and black pepper
2 tbsp Dijon mustard and Worcestershire sauce
Lemon slices, optional

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 saute 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.

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