Seafood Cakes With Cilantro Butter Sauce Recipes

Steps:

• FOR CAKES:
• Blend scallops, 1/2 cup panko, egg, cream, shallot, garlic, salt and pepper in processor until smooth. Add shrimp and herbs; process using on/off turns until shrimp is finely chopped (do not puree). Transfer to bowl. Cover and chill until cold, about 2 hours (mixture will be soft).
• Place 1 1/2 cups panko in bowl. Drop 1/3 cup seafood mixture into panko; turn to coat. Press gently between hands into 3-inch round cake. Transfer cake to baking sheet. Repeat with remaining seafood mixture and panko to form 6 cakes total. (Can be prepared 1 day ahead. Cover and chill.)
• FOR SAUCE:
• Boil wine, vinegar and shallots in heavy medium saucepan until liquid is reduced to 1/4 cup, about 18 minutes. Add cream and boil until sauce coats spoon, about 3 minutes. (Sauce can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add 3 seafood cakes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat with 2 tablespoons oil and 3 cakes. Bake until cooked through, about 5 minutes.
• Meanwhile, bring sauce to simmer. Remove from heat. Add butter 1 piece at a time; whisk until just melted. Immediately transfer to blender. Add cilantro; blend until cilantro is minced, about 10 seconds. Season with salt and pepper.
• Spoon sauce onto 6 plates. Top each with seafood cake and serve.

Steps:

• Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
• Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
• Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
• Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
• Serve patties with sauce.

Steps:

• In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Steps:

• Heat the butter in a small skillet over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until softened. In a bowl, mash 1/3 of the beans with a fork and stir in the remaining beans, onion mixture, bread crumbs, and cilantro and season with salt and pepper. Stir in the eggs. Form bean mixture into 8 (4-inch) patties (mixture will be wet and soft). Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap. Refrigerate the cakes for 30 minutes and up to 12 hours. Pour enough oil into a heavy skillet to reach 1/4-inch up the side. Heat the oil over medium heat until hot but not smoking. Working in batches, cook the patties, turning once, until well browned, about 1 1/2 minutes per side. Transfer the cakes to paper towels to drain. Divide the cakes among plates and serve with the Spicy Cilantro Sauce. Spicy Cilantro Sauce: Stir together cilantro, vegetable oil, soy sauce, garlic, lime juice, and chile. Season with salt and pepper. (Makes about 1 cup) This recipe yields 4 servings.