Garlic Scented Seafood Cakes With Citrus Salsa and Chipotle Aioli


4 tablespoons unsalted butter, divided
2 celery stalks, finely chopped
1 tablespoon minced garlic
1/2 pound sea scallops, chopped
1/2 pound cod fillets, chopped
1 can (6-ounce)s) lump crabmeat, drained
cup dried bread crumbs
1/2 cup mayonnaise
2 tablespoons chopped cilantro
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1 can (15 1/4 ounces) pineapple tidbits, drained and chopped
1 can (11 ounces) Mandarin orange segments, drained and chopped
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 teaspoon minced garlic
2 teaspoons finely chopped chipotle peppers in adobo sauce
2 tablespoons bottled chili sauce
2 teaspoons minced garlic
Fresh cilantro sprigs


Heat 2 tablespoons butter in a large saute pan over medium heat. Cook celery and garlic, stirring until softened, about 2 minutes. Add scallops and cod, stirring until cooked through and no longer opaque. Remove from heat. Drain well and stir in crab meat. In a large bowl, combine bread crumbs, mayonnaise, cilantro, Old Bay, salt and pepper. Add seafood and fold in.
Combine all salsa ingredients in a bowl. Combine all aioli ingredients in another bowl.
Heat 1 tablespoon butter in a large saute pan over medium heat. Form seafood mixture into 6 equal-sized cakes or patties. Cook 3 cakes, about 3 minutes per side, until golden brown. Remove to a paper towel-lined plate. Add remaining butter and cook remaining cakes.
Spoon aioli into a plastic baggie. Cut a small hole in one corner and drizzle a zigzag on each plate. Top with a seafood cake. Then place salsa and a sprig of cilantro on side to garnish.




1.0 servings


Friday, December 10, 2010 - 1:02am


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