Cajun Seafood Cakes

1. 1

   Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.

2. 2

   Preheat oven to 375u00b0F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.

3. 3

   Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.

4. 4

   Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.

5. 5

   Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.

6. 6

   Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.

* Per serving · 4 servings · Values may vary.