Ingredients for Cajun Seafood Cakes
- Idaho Potato
- 1/2 cup canola oil
- 1 medium onion
- 2 cloves garlic (minced)
- 2 celery stalks (chopped)
- 1 tbsp Cajun seasoning
- Dried Italian Herb Seasoning
- Fish Fillet
- 1/2 lb cooked shrimp (peeled and deveined)
- Bay Scallop
- Fresh Parsley
- Breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- Szechwan Chili Sauce
- 2 tbsp lemon juice
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How to Make Cajun Seafood Cakes
- Boil 2 lbs Yukon Gold potatoes, peeled and cubed, in cold water until tender (12-15 minutes). Drain and lightly mash.
- While potatoes cook, preheat oven to 375°F (190°C). Heat 1 tbsp canola oil in a nonstick pan over medium heat.
- Sauté 1 medium onion, 2 cloves garlic (minced), 2 celery stalks (chopped), 1 tbsp Cajun seasoning, and 1 tsp Italian herbs for 2 minutes, until lightly browned.
- In a large bowl, combine: 1 lb cooked fish (flaked), 1/2 lb cooked shrimp (peeled and deveined), 1/2 lb cooked scallops, the onion mixture, mashed potatoes, 1 cup chopped fresh parsley, 1 cup bread crumbs, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp Szechuan sauce, and 2 tbsp lemon juice.
- In a shallow bowl, combine 3 cups bread crumbs and 1 cup chopped fresh parsley.
- Using an 8-oz scoop, form the mixture into 10 slightly flattened cakes.
- Dredge each cake in the bread crumb mixture, gently pressing to adhere.
- Heat 1/2 cup canola oil in a large sauté pan. Sauté cakes for 2 minutes per side, until golden brown. Change oil if necessary.
- Transfer cakes to a baking sheet and bake for 15 minutes, or until cooked through.
- Serve immediately with Creole remoulade sauce (recipe #373985) or your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
15g
Fat
7g
Carbs
14g
