Prep: 40 Mins Cook: 18 Mins

Alaska Surimi Seafood Cakes with Jalapeño Tartar Sauce

Ingredients

Directions

Tartar Sauce
Blend mayonnaise, jalapeños, pickle relish and shallots. Cover and refrigerate.

In large mixing bowl, blend mayonnaise, Worcestershire sauce, bell pepper, red onion, parsley, mustard, seafood seasoning and lemon juice.

Slice surimi and crumble by hand. Stir surimi into mayonnaise blend.

Add bread crumbs, cracker crumbs and eggs; mix well.
Yields: 24 (2-cake) servings plus 1 3/4 qt. sauce.

Recipe & Photo: Courtesy of the Alaska Seafood Marketing Institute.

Form mixture into 48 (1/2) patties. Cover and refrigerate if not serving immediately.

Fry each cake in non-skillet in 1 teaspoon butter or oil until thoroughly cooked and browned.

To serve, portion 2 cakes with 1/4 cup tartar sauce on serving plate.
Tartar Sauce
Blend mayonnaise, jalapeños, pickle relish and shallots. Cover and refrigerate.

In large mixing bowl, blend mayonnaise, Worcestershire sauce, bell pepper, red onion, parsley, mustard, seafood seasoning and lemon juice.

Slice surimi and crumble by hand. Stir surimi into mayonnaise blend.

Add bread crumbs, cracker crumbs and eggs; mix well.
Yields: 24 (2-cake) servings plus 1 3/4 qt. sauce.

Recipe & Photo: Courtesy of the Alaska Seafood Marketing Institute.

Form mixture into 48 (1/2) patties. Cover and refrigerate if not serving immediately.

Fry each cake in non-skillet in 1 teaspoon butter or oil until thoroughly cooked and browned.

To serve, portion 2 cakes with 1/4 cup tartar sauce on serving plate.
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