Spicy Seafood Cakes: Marketing Florida Agriculture

Seafood-4059

Ingredients
2 tablespoons	butter
1/2 cup	red bell pepper, diced
1/2 cup	onion, diced
1 tablespoon	garlic
2 cups	shrimp, peeled and chopped
2 cups	scallops, chopped
1/4 teaspoon	cayenne pepper
2 tablespoons	prepared horseradish
2 tablespoons	fresh tarragon
2 tablespoons	fresh basil
1	egg, beaten
1 teaspoon	hot pepper sauce
dash	salt and black pepper
2 tablespoons	Dijon mustard
2 tablespoons	Worcestershire sauce
	fresh bread crumbs
	lemon slices, optional

Preparation
Add butter to a large pan and sauté diced peppers and onions until soft, approximately 2 minutes. Add garlic and chopped seafood; sauté until almost done. Remove from heat, transfer mixture to bowl and cool completely. Once cool, add next 9 ingredients and stir until combined. Add fresh bread crumbs and form into cakes that are 1 inch thick. Preheat a sauté pan over medium-high heat with enough olive oil to cover bottom of pan. Cook cakes on both sides until golden brown. Remove from pan and place on a cookie sheet. Finish cakes in 350-degree F oven for approximately 10 to 12 minutes. Serve hot with fresh lemon slices. Yield 10-12 large cakes, or 18-20 small appetizer cakes