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Garlic Scented Seafood Cakes With Citrus Salsa And Chipotle Aioli
Ingredients
- 4 Tbsp. unsalted butter, divided
- 2 x celery stalks, finely minced
- 1 Tbsp. chopped garlic
- 1/2 lb sea scallops, minced
- 1/2 lb cod fillets, minced
- 1 can (6-oz)s) lump crabmeat, liquid removed
- 1/3 c. dry bread crumbs
- 1/2 c. mayonnaise
- 2 Tbsp. minced cilantro
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper, grnd
- 1 can (15 1/4 ounces) pineapple tidbits, liquid removed and minced
- 1 can (11 ounces) Mandarin orange segments, liquid removed and minced
- 1 Tbsp. lime juice
- 1 Tbsp. fresh cilantro, minced
- 1 tsp chopped garlic
- 1 c. mayonnaise
- 2 tsp finely minced chipotle peppers in adobo sauce
- 1 tsp Worcestershire sauce
- 2 Tbsp. bottled chili sauce
- 2 tsp chopped garlic Fresh cilantro sprigs
Directions
- Heat 2 Tbsp. butter in a large saute/fry pan over medium heat. Cook celery and garlic, stirring till softened, about 2 min. Add in scallops and cod, stirring till cooked through and no longer opaque. Remove from heat. Drain well and stir in crabmeat. In a large bowl, combine bread crumbs, mayonnaise, cilantro, Old Bay, salt and pepper. Add in seafood and mix in.
- Combine all salsa ingredients in a bowl. Combine all aioli ingredients in another bowl.
- Heat 1 Tbsp. butter in a large saute/fry pan over medium heat. Form seafood mix into 6 equal-sized cakes or possibly patties. Cook 3 cakes, about 3 min per side, till golden. Remove to a paper towel-lined plate. Add in 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.
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