These tasty "fish cakes" came from an experiment using leftover seafood in my favorite crab cake recipe. I topped them with a dab of zesty sun-dried tomato mayonnaise, and now have a recipe asked for frequently by family and friends. I keep a bag in my freezer for extra pieces of seafood that I have leftover to use in this recipe. Good seafood selections are any meaty white fish such as grouper or cod, salmon, shrimps, and scallops. Just use a combination of mixed seafood that totals 2 pounds. Shred the fish, and chop the shrimp and scallops coarsely. Although this may not be a traditional Italian recipe, the flavors are indeed Italian.
2 Pounds Mixed Seafood
1 Cup Finely Chopped Celery
1/2 Cup Chopped Green Onions
3 Cups of Bread Crumbs (Divided)
2 Eggs
1/2 Cup Light Mayonnaise
1/8 Teaspoon of Dijon Mustard
2 Tablespoons of Seafood Seasonings (Such As Old Bay)
1 Dash Hot Pepper Sauce
1 Tablespoon Lemon Juice
3 Tablespoons Finely Chopped Parsley
4 Tablespoons Of Butter
For The Sauce:
1 Cup Light Mayonnaise
2 Teaspoons of Sun-Dried Tomato Paste
1 Finely Minced Garlic Clove
Salt & Pepper
Dash of Pepper Sauce
Combine the ingredients for the fish cakes, using half the breadcrumbs. Form into 3 to 4 inch patties and set aside. Using the remaining bread crumbs, press the patties into the crumbs to cover the outside. Broil in the oven on low until the fish cakes are golden brown all over. Keep warm.
To prepare the sauce, combine the ingredients listed. Serve the hot fish cakes with a dollop of the spicy mayonnaise topping.
