Seafood Cakes Recipe
Blend of shrimp, crab, and scallops, pan-fried and served over arugula salad, topped with black bean corn salsa and Cajun remoulade.
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Ingredients
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Seafood Cakes
Arugula Salad
Black Bean Corn Salsa
Cajun Remoulade
Method
Prepare the Seafood Cakes
- 1
Mix the Seafood Ingredients
In a large bowl, combine the shrimp, crab meat, scallops, breadcrumbs, beaten egg, green onions, minced garlic, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Shape the mixture into small patties, about 2 to 3 inches in diameter.
- 3
Pan-Fry the Cakes
Heat olive oil in a large skillet over medium heat. Add the seafood cakes in batches, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
Prepare the Arugula Salad
- 4
Mix the Salad Ingredients
In a large bowl, combine arugula, cherry tomatoes, and cucumber. In a separate small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Drizzle the dressing over the salad and toss gently.
Prepare the Black Bean Corn Salsa
- 5
Prepare the Cajun Remoulade
- 6
Mix the Remoulade Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, and hot sauce. Stir until smooth and well mixed.
Assemble the Dish
- 7
Plate the Seafood Cakes
On a serving plate, place a handful of the arugula salad and top it with the seafood cakes. Spoon the black bean corn salsa over the cakes and drizzle with the Cajun remoulade.
- 8
Serve
Serve immediately while the seafood cakes are warm.